Swedish Meatballs Recipe

Name: Swedish Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1-ounce) slices rye bread; 1 pound skinless, boneless chicken breast; 3/4 teaspoon salt, divided; 1/4 teaspoon ground nutmeg; 1/4 teaspoon freshly ground black pepper; 1 large egg white; 1 tablespoon canola oil; 1 cup fat-free, less-sodium chicken broth; 1 tablespoon all-purpose flour; 1 (8-ounce) carton fat-free sour cream; 2 tablespoons chopped fresh parsley

Servings: persons

2 (1-ounce) slices rye bread
1 pound skinless, boneless chicken breast
3/4 teaspoon salt, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1 large egg white
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
1 tablespoon all-purpose flour
1 (8-ounce) carton fat-free sour cream
2 tablespoons chopped fresh parsley

1
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a medium bowl; set aside.
2
Place chicken in food processor, and pulse until ground. Add chicken, 1/2 teaspoon salt, nutmeg, pepper, and egg white to breadcrumbs in bowl; stir until combined. Shape mixture into 16 (1 1/2-inch) meatballs.
3
Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Remove meatballs from pan. Add the remaining 1/4 teaspoon salt, chicken broth, and flour to pan, stirring with a whisk until combined. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Stir in sour cream, and return the meatballs to pan. Reduce heat to medium-low; cook for 10 minutes or until meatballs are done and sauce is thick. Sprinkle with parsley
4
Tip: Substitute white or whole wheat bread for the rye to bind the meatballs.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (1-ounce) slices rye bread, 1 pound skinless, boneless chicken breast, 3/4 teaspoon salt, divided, 1/4 teaspoon ground nutmeg, and more.

Yes, Swedish Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swedish Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions