Chicken Swedish Meatballs
These Creamy Chicken Meatballs are made with ground chicken, lightly spiced, and smothered in a rich, mustard cream sauce, for the perfect family meal.
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.