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Chicken Swedish Meatballs

From Lynne Wilson


4 chicken breasts, 2 to 2 ½ pounds, skinned and boned
2 Tbsp. butter
⅓ cup onion, finely minced
2 eggs, beaten
1 ¼ cup dry bread crumbs
1 Tbsp. parsley, chopped
1 tsp. salt
⅛ tsp. pepper
½ cup milk
½ tsp. poultry seasoning
¼ cup oil

¼ cup flour
2 cups hot water
1 tsp. Worcestershire sauce
½ tsp. salt
pinch cayenne pepper
¾ cup sour cream


Grind the chicken breasts. You will have 2 to 2 ½ cups ground chicken. Place the chicken in a large mixing bowl.
Melt the butter in a small frying pan. Add the onion and sauté until soft. Add the onion and butter to the chicken together with the beaten eggs, crumbs, parsley, salt, pepper, milk, and poultry seasoning. Mix very well. Roll into small ball the size of cherry tomatoes. Heat the oil in a large frying pan over medium-high and brown the meatballs. remove the meatballs from the pan but reserve the oil.

Stir the flour into the oil remaining in the frying pan. Place the pan over medium heat and stir in the hot water, Worcestershire sauce, salt, and cayenne pepper. Cook until smooth and thick. Stir in the sour cream.
Return the meatballs to the pan. Cook over medium-low heat for about 20 minutes before serving. Sere in the chafing dish with toothpicks on the side.