Swedish chicken meatballs. These signature meatballs with notes of aromatic spices are guaranteed to wow your loved ones at dinner time. Without a doubt, they’ll disappear in a flash!
Apart from their hugely popular flat packed furniture, the one thing that I love about the Swedish furniture giant is their iconic meatballs. I don’t think I’ll need another excuse to visit their store very often.
The traditional meatballs are made with a mixture of minced pork and beef. However, Swedish chicken meatballs are part of Ikea’s regular menu now, so how about a delicious twist with minced chicken? Chicken meatballs, mashed potatoes, lip-smacking sauce and the vibrant lingonberry jam. Who could resist this ultimate combo?
The perfect recipe calls for moist and juicy meatballs, so let me show you the right way to achieve it. In this Swedish chicken meatballs recipe, I’m going to substitute breadcrumbs with bread soaked in milk. And it’s the key to super juicy and moist meatballs.
Apart from soaked bread, onions, ground all spice, ground nutmeg and black pepper goes into the minced chicken mixture. Now, mix everything really well, and roll out meatballs. I made about 28 medium-sized meatballs. If the mixture is too sticky and doesn’t come together, stir in more breadcrumbs. Now, shallow fry the meatballs until they are cooked through and browned all over.
While the Swedish chicken meatballs are frying up in the pan, we’ll make the delicious mustard cream sauce. Fry butter and flour in a pan, and whisk in chicken stock and cream. For extra flavor and deliciousness, you’ll also need to add in Worcestershire sauce and dijon mustard. Season with salt and pepper.
Now, simmer for few minutes until the sauce is thickened. The fried meatballs go into the sauce and simmer for about 2-3 minutes. Finally, garnish with plenty of chopped parsley, and serve with mashed potatoes and lingonberry jam.
Watch Swedish chicken meatballs recipe video below:
- 2 white bread, remove crusts, torn
- ⅓ cup milk
- 1 small onion, grated
- Yellow of 1 egg
- 500 g minced (ground) chicken
- ½ tsp ground all spice
- ¼ tsp ground nutmeg
- 1 tsp ground black pepper
- Salt to taste
- 1 tbsp olive oil
- 4 tbsp butter
- ¼ cup all-purpose (plain) flour
- 2 cups chicken stock
- ¼ cup cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Chopped parsley, to garnish
- Place white bread in a bowl. Pour in milk. Stand for 5 minutes. Add onions, egg, chicken, ground all spice, ground nutmeg and ground black pepper. Season with salt. Mix until combined. Roll out medium-sized balls out of the mixture. Set aside.
- Meanwhile, heat oil in a large pan over medium heat. Add meatballs. Fry, turning occasionally, for 7-8 minutes or until cooked through and browned all over. (Remember not to overcrowd the pan. Fry in batches if needed). Remove with slotted spoon. Set aside.
- To the same pan over medium heat, add 4 tbsp butter and flour. Fry, stirring occasionally, for 1 minute or until the mixture is bubbling away and browned. Whisk in chicken stock and cream. Add Worcestershire sauce and dijon mustard. Season with salt and pepper.
- Bring to boil. Simmer for 4-5 minutes or until sauce is thickened. Add meatballs. Simmer for another 2 minutes. Garnish with chopped parsley.
- Serve with mashed potatoes and lingonberry jam. Sub mashed potatoes with French fries, buttered egg noodles or crusty bread if you like.
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