Swedish Meatballs made with Ground Chicken
These are by far one of our favorite ways to make Swedish meatballs. If you are looking for a healthier version of this popular dish, then give these a try and you won’t be disappointed! Just make sure to use stone ground mustard with the seeds. This adds such a great flavor to the meatballs and gives them a little zippity do da!
You can also substitute ground turkey if ground chicken is not available. Just remember to buy the ground turkey that is 94% lean. Never go for the 98% lean if you don’t have to. The little bit of fat really doesn’t make much difference and it’s much tastier and not as dry.
Both turkey and chicken are healthy substitutes for beef.
Swedish Meatballs made with Ground Chicken
Meatballs:
1 lb. ground chicken
1/4 cup dried breadcrumbs
1 egg
1 tablespoon stone ground mustard
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Sauce:
1 can Campbell’s beef broth
1/2 cup milk
1/2 cup water
1/2 cup sour cream
1 teaspoon butter
1/2 tablespoon olive oil
1-1/2 teaspoons cornstarch
Mix together all the meatball ingredients. Form meat into 12 meatballs a little smaller than a golf ball. Ground chicken can be a little trickier to work with than ground beef so it is important to keep the chicken cold or it gets a little sticky.
Using a large skillet, cook the meatballs in oil and butter until all sides are browned. Pour beef broth, milk and water into the skillet with the meatballs. Bring to a light simmer and cover for 5 minutes. Uncover and cook for an additional 5 minutes. Remove meatballs to a plate and bring sauce to a light boil. Let cook for about 2 minutes. Mix together cornstarch and 2-3 teaspoons of the sauce to form a thick paste. Stir this into the broth and continue to stir until broth thickens. Add the sourcream and cook about an additional minute or until it’s warm and bubbly.
Delicious and Healthy Swedish Meatballs using Ground Chicken Instead of Beef
- Meatballs:
- 1 lb. ground chicken
- 1/4 cup dried breadcrumbs
- 1 egg
- 1 tablespoon stone ground mustard
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Sauce:
- 1 can Campbell's beef broth
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup sour cream
- 1 teaspoon butter
- 1/2 tablespoon oil
- 1-1/2 teaspoons cornstarch
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Mix together all the meatball ingredients.
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Form meat into 12 meatballs a little smaller than a golf ball. Ground chicken can be a little trickier to work with than ground beef so it is important to keep the chicken cold or it gets a little sticky.
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Using a large skillet, cook the meatballs in oil and butter until all sides are browned.
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Pour beef broth, milk and water into the skillet with the meatballs. Bring to a light simmer and cover for 5 minutes. Uncover and cook for an additional 5 minutes. Remove meatballs to a plate and bring sauce to a light boil. Let cook for about 2 minutes. Mix together cornstarch and 2-3 teaspoons of the sauce to form a thick paste. Stir this into the broth and continue to stir until broth thickens.
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Add the sourcream and cook about an additional minute or until it's warm and bubbly.
You will also love – Simple Turkey Meatballs with Tomato Sauce
And you will love – Hawaiian Meatballs with Pineapple
and also earn how to make a basic and simple meatball.
