Go Back
–+ servings
Chicken Swedish Meatballs with Dill Delight

Savor Homemade Chicken Swedish Meatballs with Dill Delight

Experience the comfort of Chicken Swedish Meatballs with Dill Delight, a healthier twist on a classic dish that transforms any dinner into a heartwarming meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Swedish
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Combine breast and thigh for best flavor.
  • 1 cup Plain Breadcrumbs or Panko Use gluten-free breadcrumbs for a gluten-free alternative.
  • 1/2 cup Whole Milk Dairy-free alternatives can be used.
  • 1 medium Onion Finely grated.
  • 2 cloves Garlic Minced.
  • 1 large Egg Binds the mixture.
  • 1/4 cup Fresh Dill Star ingredient.
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Pepper Adjust to taste.
  • 1/4 tsp Ground Nutmeg Optional.
For the Creamy Sauce
  • 2 tbsp Unsalted Butter or Olive Oil For browning meatballs.
  • 2 tbsp All-Purpose Flour Thickens the sauce.
  • 2 cups Low Sodium Chicken Broth Base for the sauce.
  • 1 cup Heavy Cream or Half-and-Half For a lighter version, use a lighter dairy option.
  • 1 tbsp Dijon Mustard Adds tangy flavor.
  • 1 tbsp Worcestershire Sauce Enhances umami flavor.
  • 1 tbsp Fresh Lemon Juice Brightens the sauce.
  • 1/4 cup Extra Fresh Dill For garnish.
Serving Suggestions
  • 4 servings Egg Noodles or Mashed Potatoes Choose based on family preference.
  • 2 cups Steamed Green Beans or Roasted Root Vegetables Healthy side options.

Equipment

  • Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Soak the breadcrumbs in whole milk for about 5 minutes. In a large bowl, combine soaked breadcrumbs with ground chicken, grated onion, minced garlic, egg, fresh dill, salt, pepper, and nutmeg. Mix gently until just combined.
  2. Shape the mixture into 1½-inch meatballs. Heat a skillet over medium heat with butter or oil. Brown the meatballs for 3–4 minutes on each side until golden brown. Remove from skillet and set aside.
  3. In the same skillet, melt additional butter to create a roux. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, then heavy cream, Dijon mustard, Worcestershire sauce, and lemon juice. Simmer for 2–3 minutes until thick.
  4. Return the browned meatballs to the skillet, nestling them in the sauce. Cover and simmer for 8–10 minutes until meatballs reach an internal temperature of 165°F.
  5. Stir in remaining dill. Adjust seasoning, garnish with extra dill, and serve over egg noodles or mashed potatoes.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Don’t overmix meat to keep meatballs tender, brown in batches for an even crust, and use fresh dill for best flavor.

Tried this recipe?

Let us know how it was!