These Creamy Chicken Meatballs are made with ground chicken, lightly spiced, and smothered in a rich, mustard cream sauce, for the perfect family meal.
More Chicken Recipes To Try
Homemade Ground Chicken Patties
I love serving these meatballs on a bed of herby, buttery mashed potatoes, topped with the tangy mustard sauce. So good!
Table of Contents
Ingredient Notes and Substitutions
Shallots: Shallots offer a subtle sweetness and mild onion flavor. Regular onions work just as well.
Garlic clove: Fresh garlic adds robust flavor. You can substitute with garlic powder, or use minced garlic from a jar.
Butter: The butter makes the sauce extra rich and creamy. I wouldn’t swap it out with margarine or other substitutes.
Chicken mince: Any minced meat or poultry is suitable to use in this recipe.
Panko breadcrumbs: Regular breadcrumbs are okay to use, except they won’t give as light and crispy a texture to the meatballs.
Ground allspice: Adds warmth and depth to the seasoning. A blend of cinnamon, nutmeg, and cloves (in equal parts) can substitute if you don’t have allspice.
Ground nutmeg: Adds subtle sweetness and faint earthy nuttiness. You can omit it if you don’t have it.
White pepper: Black pepper is good enough too, though it will be slightly more robust.
Egg: Acts as a binder for the meatballs, along with the panko.
Chicken stock: Vegetable broth or water are good substitutes if you’re out of chicken stock.
Heavy cream: Adds richness and creaminess to the mustard sauce. For a lighter option, use half-and-half or whole milk.
Worcestershire sauce: Worcestershire sauce adds tangy umami depth. You can leave it out, or use a dash of soy sauce if you like.
Dijon mustard: Yellow mustard can work as a substitute, though it will be milder. For a spicier kick, use whole-grain mustard.
How to make Nordic Chicken Meatballs: Step by step
Making these mustard chicken meatballs is easy and the cooking process is straightforward. Here’s how:
Step 1: Sauté Aromatics
Fry finely chopped shallots and minced garlic in butter over medium heat until softened. Set aside to cool.
Step 2: Prepare Meatball Mixture
In a large bowl, combine chicken mince, sautéed shallots, garlic, panko, allspice, nutmeg, white pepper, salt, and egg.
Mix until just combined.
Step 3: Form Meatballs
Using wet hands, shape the mixture into small, evenly-sized meatballs.
Step 4: Sear Meatballs
Heat olive oil in a pan over medium heat.
Fry a small piece of the meatball mixture to test whether it needs more seasoning.
Taste and adjust if necessary.
Brown the meatballs on all sides until golden, giving each meatball enough space to cook through.
Remove and set aside.
Step 5: Make Sauce
In the same pan, melt butter and stir in flour to make a roux.
Slowly whisk in chicken stock, heavy cream, Worcestershire sauce, Dijon mustard, and salt to taste.
Simmer until the sauce thickens.
Step 6: Combine The Meatballs and Sauce
Return the seared meatballs to the pan, coating them in the sauce.
Simmer for a few minutes until fully heated through.
Remove from heat and sprinkle with freshly chopped parsley. Serve hot.
Recipe Tips and Tricks
These tips will help you create flavorful, juicy meatballs with a rich and creamy sauce every time:
Don’t overmix: Gently combine the ingredients to avoid tough meatballs. Overmixing can lead to a dense, rubbery texture.
Even sizes for even cooking: Use a cookie scoop or spoon to portion the meatballs evenly, ensuring they cook at the same rate.
Sear for flavor: Browning the meatballs before simmering adds a deeper flavor and helps seal in the juices.
Deglaze the pan: After searing, scrape up any browned bits in the pan when adding the chicken stock. These bits add extra flavor to the sauce.
Double the recipe for later: These meatballs freeze well. Make a double batch and freeze half for an easy future meal. Reheat in the sauce for best results.
Storing Chicken Meatballs in Mustard Sauce
Store cooked meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of stock or cream if the sauce thickens.
For longer storage, freeze the meatballs and sauce in separate airtight containers for up to 3 months.
These chicken meatballs are a comforting and savory dinner, especially paired with other comfort food favorites. Easy to make and loaded with flavor, they’ll quickly become a go-to in your recipe collection.
Chicken Swedish Meatballs
Ingredients
- 2 shallots finely chopped
- 1 garlic clove minced
- 6 Tbsp butter divided
- 1 pound chicken mince
- 1/2 cup panko breadcrumbs
- 1/4 tsp allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp white pepper
- 1 tsp salt
- 1 egg
- 2 Tbsp olive oil
- 3 Tbsp all-purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 ½ Tbsp Worcestershire sauce
- Fresh parsley chopped (for garnish)
Instructions
- In a small pan, melt 3 Tbsp butter over medium heat. Add shallots and garlic, cooking until softened. Remove from heat and let cool.
- In a large bowl, combine chicken mince, sautéed shallots, garlic, panko breadcrumbs, allspice, nutmeg, white pepper, salt, and egg. Mix gently until just combined.
- With damp hands, form the mixture into meatballs.
- Heat olive oil in a large pan over medium heat. Brown the meatballs on all sides, working in batches. Set aside.
- In the same pan, melt the remaining butter. Stir in flour to form a roux, cooking for until golden. Gradually stir in chicken stock, then add heavy cream and Dijon mustard. Simmer until the sauce thickens.
- Add the seared meatballs back into the pan, coating them in the sauce. Simmer for 5-7 minutes, or until the meatballs are heated through.
- Sprinkle with fresh parsley before serving.
