One pot, simple ingredients, and you have the tastiest dinner of Chicken Swedish Meatballs. The creamy gravy is the best! This is a great healthier version of Swedish meatballs, using lean ground chicken breast.
2piecessoft bread(white bread or whole wheat, use soft sandwich bread instead of "grainy" bread, and use the smaller bread slices, not the larger rectangular slices)
2clovesgarlicpeeled
3tablespoonsfresh parsley leavesdivided (you'll use 2 tablespoons for the meatball mixture, and 1 tablespoon for garnishing the sauce)
Peel and cut the onion into quarters and add it to a food processor along with the peeled garlic cloves, sliced bread, and 2 tablespoons parsley leaves. Process until it is a coarse texture, don't turn it into a paste.
In a large bowl, combine the onion mixture, ground chicken, egg, salt, pepper, and nutmeg. Use a fork to mix everything together and make sure the seasonings are well dispersed.
Use your hands to scoop small amounts of the chicken mixture and make small meatballs. You can make about 16 meatballs that are just over an inch bit, or 20-24 smaller ones. Tip: To prevent the chicken mixture from sticking to your hands, dip the palms of your hands into a bowl of cool water in between every 1-2 meatballs.
Preheat a large skillet on medium-high heat until hot. Add the olive oil, and gently place the meatballs in the hot pan. Cook the meatballs for 2-3 minutes, or until lightly browned on the bottom. Use tongs to gently flip the meatballs and re-shape them into little balls by squeezing the sides. Brown at least 3 sides, but no need to cook the meatballs all the way through.
Lower the heat to medium and remove the browned meatballs onto a large plate.
Immediately add the butter to the pan and allow to melt, using a wooden spoon to scrape up any browned bits. Add the flour and stir until almost no lumps remain.
Add the chicken broth, heavy cream, and nutmeg and stir or whisk until smooth. Carefully taste the sauce and see if it needs any more salt or seasoning. If the sauce is bland, it will be bland with the meatballs!
Add the meatballs back into the pan, including any juices that might have ran out. Bring to a gently simmer, and simmer for about 5 minutes, or until the meatballs are fully cooked (165F on the inside) and the sauce has thickened, flipping the meatballs once or twice as needed to prevent them from sticking and to coat them in the sauce.
Remove from heat and sprinkle with diced parsley leaves. Serve warm, spooning extra sauce on top.
Notes
The nutrition facts are estimated assuming there are 4 portions and ALL of the sauce is divided into 4 portions, however you can definitely choose to use less sauce! And of course, nutrition will vary on the actual ingredients you use.