Chicken Meatballs in Cream Sauce

Meatballs are one of the most popular dishes in Sweden. They are usually made from beef or mixed ground meat and served with a thick cream sauce, lingonberry jam, and potatoes. This time, we present a variation of the popular Swedish dish - instead of beef, we will prepare chicken meatballs with rice, while keeping the characteristic cream sauce that pairs perfectly with the delicious meatballs.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Balls

  • 450 g Meat, chicken, ground

  • 150 g Rice, white, long grain, cooked

  • 1 piece Egg, fresh

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 2 spoons Oil, vegetable oil, canola

  • pieces Parsley, fresh

Sauce

  • 2 spoons Butter, unsalted

  • 2 spoons Wheat flour, white, multi-purpose

  • 500 ml Soup base, chicken, cube

  • 100 ml Sweet cream

  • pieces Salt, table

Steps

  1. Peel the onion and garlic, then finely chop them separately. In a large bowl, add the ground chicken, cooked rice, egg, chopped onion and garlic, and salt and pepper. Mix and knead the ingredients with clean hands until well combined and evenly distributed to form a uniform meat mixture. With wet hands, shape the mixture into walnut-sized meatballs.

  2. Place a large pan on the stove and heat the oil. Place the prepared meatballs in the hot oil and cook for 4 minutes on the bottom side, then flip them and cook for another 3 minutes in the covered pan. Remove the meatballs from the pan and keep them warm on a plate.

  3. Add butter to the pan where the meatballs were cooked. Once the butter has melted, sprinkle in the flour and cook for 1 to 2 minutes while stirring constantly (be careful not to burn it!). Gradually pour in the broth while stirring. Continue stirring until the sauce begins to thicken. Stir in the cream and season with pepper and salt to taste.

  4. Once the sauce has thickened nicely, return the chicken meatballs to the pan. Cook everything together on low heat for another 2 minutes, flipping the meatballs once so the sauce coats all sides.

  5. Serve the meatballs on plates with the sauce. Sprinkle with chopped parsley or dill before serving, and mashed potatoes make an excellent side dish.

Nutrition Information (Per 100g)

  • Calories: 169.59 kcal
  • Fat: 9.94 g
    • Saturated Fat: 3.12 g
  • Carbohydrates: 8.09 g
    • Sugars: 0.46 g
  • Protein: 10.4 g
  • Fiber: 0.23 g

Advice

The sauce can be refreshed with a splash of lemon juice. Heavy cream can be replaced with sour cream if desired.