Chicken Swedish Meatballs Recipes

SWEDISH CHICKEN MEATBALLS

Steps:

• Start with your chicken meatballs. Preheat your oven to 400 degrees and spray a baking pan with non-stick spray. Once done, add all ingredients to a large mixing bowl. Using your hands, combine well. Using a spoon or just eyeballing it, roll about 20 meatballs and place on your prepared baking sheet. Bake for 25 - 30 minutes.
• While your meatballs are baking, make your sauce. To a large saucepan, melt butter over medium high heat and once melted, whisk in flour. Continue to cook flour while whisking it for the next minute before pouring in beef stock. Whisk to remove any flour lumps. Add in seasonings, soy sauce, Dijon mustard, Parmesan cheese, sour cream and bring gravy sauce to a low boil before reducing heat to low to simmer.
• Once your sauce is simmering, set a large pot of salted water to boil. Cook your noodles according to the packaging instructions.
• When your chicken meatballs are cooked, move them from the baking pan right into the gravy sauce and let simmer for about five minutes. Serve your meatballs over you noodles and garnish with a bit of fresh parsley.

SIMPLE SWEDISH MEATBALLS

Steps:

• In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes. Transfer to a 4-qt. slow cooker. Stir in broth, cream of chicken soup and soup mix. Stir in meatballs. Cook, covered, on low until flavors are blended, 5-6 hours., Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles or mashed potatoes.

SWEDISH MEATBALLS WITH CHICKEN

Steps:

• Combine chicken, onion, egg, breadcrumbs, garlic, allspice, and nutmeg in a bowl. Season with salt and pepper. Form mixture into 10 meatballs.
• Heat oil in a large nonstick skillet over medium heat. Add meatballs and cook, turning occasionally, until golden brown on all sides and cooked through, 12 to 14 minutes. Remove to a plate. Add flour to pan and cook, stirring 30 seconds. Slowly add broth and cream and cook, stirring occasionally, until thickened, 2 to 3 minutes. Add meatball and any juices and cook, turning, until coated, about 1 minute. Garnish with parsley and serve over mashed potatoes with lingonberry jam alongside.