Chicken Swedish meatballs are a lighter take on the classic comfort food favorite. Tender, seasoned chicken meatballs are pan-fried and simmered in a rich, creamy gravy. Serve them with mashed potatoes for a hearty, satisfying meal that's perfect for any night of the week.
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Traditional Swedish meatballs are typically made with a mix of beef and pork, but this version uses ground chicken for a lighter twist. The flavor stays true to the original, with warm spices and a silky gravy that's perfect for spooning over potatoes, noodles, or rice.
What’s great about this recipe
- Lighter twist on a classic: Using ground chicken keeps the dish satisfying but a little lighter than traditional versions.
- Family-friendly: Mild flavors make this an easy win for kids and adults.
- Comfort food made easy: Simple ingredients and one skillet are all you need to make a hearty, homemade meal.
Ingredients you'll need
🍗 Ground Chicken – Use regular ground chicken, not chicken breast, to keep the meatballs juicy and tender.
🧅 Onion – Finely diced or grated to blend easily into the mixture and add moisture.
🧂 Seasoning – Salt, black pepper, allspice, and nutmeg give the meatballs their warm, savory flavor.
🥚 Egg – Helps bind the mixture together.
🍞 Breadcrumbs – Use plain breadcrumbs to help hold everything together.
🛢️ Oil – For frying; use a neutral oil with a high smoke point like canola, avocado, or light olive oil.
🥛 Dairy – Butter is used to make a roux that forms the base of the gravy. Half and half adds richness to both the meatballs and the gravy. And sour cream is stirred in at the end for extra creaminess and a little tang.
🌾 Flour – All-purpose flour is used to thicken the gravy until smooth and silky.
🥫 Chicken Broth – Forms the base of the creamy sauce; use a good-quality broth or homemade if you have it.
🍽️ Serving Suggestions – These meatballs are delicious served with mashed potatoes, egg noodles, or rice.
📖 See the recipe card for exact quantities and preparation instructions.
How to Make Chicken Swedish Meatballs
- Make the meatball mixture: Add the ground chicken, finely diced or grated onion, breadcrumbs, salt, allspice, nutmeg, black pepper, egg, and 2 tablespoons of half & half to a large bowl. Mix gently with your hands until just combined.
- Form the meatballs: Lightly oil your hands and form the mixture into balls, about the size of a ping pong ball or slightly smaller than a golf ball. You should get about 20 meatballs.
- Fry the meatballs: Add about ¼–½ inch of oil to a large, deep skillet and heat over medium-high. Fry the meatballs, turning occasionally, until browned on all sides, about 5–6 minutes.
- Set aside: Remove the meatballs from the skillet and place them on a plate. Cover loosely with foil to keep warm. Drain the oil, but don’t wipe out the skillet.
- Start the roux: Place the skillet back over medium heat. Melt the butter, then sprinkle in the flour. Stir constantly with a wooden spoon for about 2 minutes to cook the flour and make a roux.
- Build the sauce: Slowly add the chicken broth, stirring constantly, and bring the sauce to a simmer.
- Simmer the meatballs: Add the meatballs back to the skillet. Cover and cook over medium-low heat for 15 minutes, stirring occasionally. Make sure the largest meatball reaches 165°F in the center.
- Stir in the half & half: Pour in the remaining ⅓ cup of half & half and stir briskly to combine. Let the sauce heat through, but do not let it boil.
- Temper the sour cream: Scoop the sour cream into a small bowl. Add a spoonful of hot gravy and stir well. Keep adding gravy, one spoonful at a time, until the sour cream is warm and smooth.
- Finish the gravy: Pour the tempered sour cream into the skillet. Stir to combine. Heat gently for 3–5 minutes without boiling.
Let the sauce set for a few minutes. It will thicken as it cools. Serve over mashed potatoes, egg noodles, or rice. Garnish with a little parsley if desired.
Substitutions and variations
- Swap the half & half: Use whole milk for a slightly lighter sauce.
- Make it lower in salt: Choose low-sodium chicken broth and unsalted butter if you're watching your salt intake.
- Allspice or nutmeg: If you only have one of these spices, you can use just one. The flavor will still come through.
- Use ground turkey: Ground turkey works well if you can’t find ground chicken or prefer it.
- Make it richer: After the sauce has cooled slightly, stir in an extra tablespoon of sour cream for an even creamier finish.
Recipe tips and notes
- Mix gently by hand. Combine the ingredients just until mixed to keep the meatballs tender and juicy.
- Oil your hands often. Lightly coat your hands with oil to easily roll the sticky chicken mixture. Keep a small bowl of oil next to your workstation to reapply as needed.
- Use a non-stick skillet. It helps prevent the meatballs from sticking and tearing while browning.
- Adjust the gravy. If the sauce is too thin, simmer uncovered for a few minutes. If it’s too thick, add a splash of broth to loosen it.
- Gently heat the sauce. After adding the sour cream, keep the heat low and avoid boiling to maintain a smooth, creamy gravy.
Storing and reheating instructions
Refrigerate: Allow the meatballs and gravy to cool completely. Store in an airtight container in the refrigerator for 3–4 days.
Freeze: Freeze cooled meatballs and gravy in a freezer-safe container. Leave about an inch of space at the top for expansion. Label with the contents and date. Freeze for up to 2 months.
Reheat: On the stovetop, place the meatballs and sauce in a non-stick skillet. Cover and warm gently over medium-low to low heat, stirring occasionally, until heated through. Avoid boiling. In the microwave, heat the meatballs first on high for 30 seconds to 1 minute until warmed through. Then add the gravy and heat at 50% power in short intervals, stirring in between, until hot.
Reheating tip: If the gravy thickens too much during storage, add a tablespoon of chicken broth or water at a time, stirring between each addition, until it reaches the desired consistency.
Food safety: Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
These chicken Swedish meatballs are a comforting, satisfying dish that's perfect for busy weeknights or when you’re craving something hearty and homemade. If you love recipes like this, be sure to check out our classic meatballs and gravy, turkey meatballs with gravy, or Salisbury steak meatballs for more comfort-food favorites. And if you're in the mood for something a little different, try our buffalo chicken meatballs for a delicious appetizer!
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📖 Recipe
Chicken Swedish Meatballs Recipe
Ingredients
Meatball Ingredients
- 1 pound Ground Chicken
- ¼ cup Onion finely diced or grated
- 1 teaspoon Salt
- ¼ teaspoon Allspice
- ¼ teaspoon Nutmeg
- ¼ teaspoon Black Pepper
- 1 Egg slightly beaten
- ¼ cup Plain Breadcrumbs
- Oil For frying; enough to cover the bottom of a large, deep skillet with ¼–½ inch of oil (about 1½ cups). Use a neutral oil with a moderate to high smoke point.
Gravy Ingredients
- 3 tablespoons Butter
- 3 tablespoons Flour
- 2½ cups Chicken Broth
- ½ cup Half & Half divided (2 tablespoons for the meatballs and ⅓ cup for the gravy)
- ¼ cup Sour Cream
- Mashed potatoes, egg noodles, or rice for serving optional
Instructions
Make the meatballs:
- Place the ground chicken in a large bowl. Add the breadcrumbs, 2 tablespoons half & half, egg, grated onion, salt, allspice, nutmeg, and black pepper. Mix the ground chicken with your hands until all of the ingredients are incorporated.
- Form the mixture into rounds, just a little smaller than a golf ball. Makes approximately 20 meatballs.
- For best results, apply a thin layer of oil to your hands to reduce sticking and make forming easier. Repeat as needed.
Brown the meatballs:
- Add enough oil to a large, deep skillet to cover the bottom by about ¼–½ inch (about 1½ cups).
- Heat the oil over medium-high. When hot, carefully place the meatballs in the oil. Fry, turning a couple of times to brown on all sides, about 5–6 minutes.
- Remove the skillet from the heat and transfer the meatballs to a plate. Cover loosely with foil to keep warm.
Make the gravy:
- Wait until the oil cools some. Carefully drain all the oil from the skillet, but do not wash or wipe it. Leave any browned bits in the pan for extra flavor.
- Place the skillet over medium heat and add the butter. When melted and foamy, sprinkle in the flour. Stir constantly with a wooden spoon for about 2 minutes.
- Slowly add the chicken broth, stirring until combined, and bring the sauce to a simmer.
Simmer the meatballs:
- Add the meatballs back to the skillet. Lower the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally. Make sure the largest meatball reaches 165°F in the center.
Finish the gravy:
- Pour in the remaining ⅓ cup of half & half and stir briskly. Turn off the heat and let the gravy stop simmering.
- Place the sour cream in a small bowl. Add a spoonful of the hot gravy and stir well. Continue adding gravy one teaspoon at a time until the sour cream is warm and smooth.
- Stir the tempered sour cream into the skillet until fully incorporated.
- Place over low heat for 3–5 minutes to heat through without letting it simmer or boil.
- Taste the gravy and add a little salt if needed. As a reference, we did not add extra salt to ours.
- Serve with mashed potatoes, egg noodles, rice, or enjoy on their own.
Notes
- Mix gently to keep the meatballs tender.
- Lightly oil your hands when forming the meatballs and reapply as needed.
- Use a non-stick skillet to help prevent sticking.
- Simmer uncovered to thicken the gravy or add broth to loosen if needed.
- After adding sour cream, keep the sauce on low heat and do not boil..
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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