These Chicken Meatballs in Creamy Gravy are so good and the taste reminds me of the ones we had at the IKEA that I’ve decided to name them “Almost-Swedish Chicken Meatballs” at one time.
The reason is, in Sweden, köttbullar (meatballs) are made with ground beef or a mix of ground beef and pork, and sometimes veal. I’ve used Ground Chicken instead.
Swedish meatballs are traditionally served with Lingonberry jam, which I didn’t use since my family will not like it. But, if this is something you will like, add cranberry, red currant or raspberry jelly as well.
I was inspired to make my own version after our lunch at the IKEA.
It was interesting that years ago I used to love IKEA’s Swedish meatballs, but now they taste so rubbery and the gravy is way too salty. I guess if you start mostly eating homecooked meals, it’s very difficult to dine outside.
You start to compare and complain, right?
This is a Super Easy, Baked version that you can prepare for your family in under an hour.
Serve over pasta, potatoes, buckwheat or even rice. Delicious any way you choose to serve it. I hope you will agree that this version is so much better than IKEA’s!
Just a few ingredients and you are ready to start!
Hot to prepare Chicken Meatballs in Creamy Gravy
- In the large bowl mix all of the ingredients for the Meatballs. Wet your hands and shape the meatballs. Arrange in the baking dish. Add Light Olive oil, sliced onion, mushrooms, and parsley.
- Bake meatballs in the preheat to 400F oven until cooked through, about 20 minutes.
- Meanwhile, prepare the Gravy. In the bowl mix, all of the Gravy ingredients are listed. When meatballs are finished baking, pour the gravy on top.
- Bake uncovered at 350F for another 20 min.
- Cook your favorite pasta according to the package and serve meatballs with gravy on top.
- Garnish with herbs, green onions, and serve.
Enjoy your creation!
Chicken Meatballs in Creamy Gravy
These Chicken Meatballs in Creamy Gravy are so good and the taste reminds me of the ones we had at the IKEA. This is a super easy, baked version that you can prepare for your family in under an hour. Serve over pasta, potatoes, buckwheat, or even rice. Delicious any way you choose to serve them.
Ingredients
- Meatballs:
- 2 pounds ground chicken (you can use the traditional Pork-Beef mix, if you like)
- 2 Eggs
- 1/2 Cup Breadcrumbs (I prefer the "Italian Style" since it already has the spices and salt added. If you use Plain breadcrumbs, add more seasoning and salt)
- 1 Small onion, minced
- 1 Garlic clove, minced
- 1 Tbsp Sour Cream
- 2 Tbsp Olive oil
- 1-2 Tbs Fresh chopped parsley (or use dried parsley)
- Salt/pepper
- Add to the pan:
- 2 Tbs Light Olive oil
- 1 Large onion, chopped
- 1 Small package mushrooms, sliced
- Gravy:
- 1 can Cream of Chicken soup (you can use cream of mushroom as well)
- 1/2 Cup Sour cream
- 1 Cup Milk (used 2%)
- 1/2 Cup Marsala wine (you can use White, Sherry or Burgundy wine)
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. Parsley, chopped
- 2 Tbsp. Green onions, chopped
- 1 Tbsp. Olive oil
- 2 Garlic cloves, minced
- Sliced green onion and parsley to garnish
Instructions
- In a large bowl, mix all of the ingredients for the Meatballs.
- Wet your hands and shape the meatballs. Arrange in the baking dish.
- Add Light Olive oil, sliced onion, mushrooms, and parsley.
- Bake meatballs in the preheat to 400F oven until cooked through, about 20 minutes.
- Meanwhile, prepare the Gravy.
- In a Large bowl, mix all of the Gravy ingredients listed above.
- When meatballs are finished baking, pour the gravy on top.
- Bake Uncovered at 350F for another 20 minutes until hot and bubbly.
- Cook your favorite pasta according to the package and serve with creamy meatballs.
- Garnish with herbs, green onions and serve.
- Enjoy your creation!
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I made these meatballs a couple of days ago. I doubled the recipe because I always share with others. THEY WERE FANTASTIC. Will definitely make again.
That is Wonderful my dear friend! So happy you liked this recipe, Joanna! I appreciate you taking the time to leave me a comment!
Comment *how many would you say this recipe feeds?
Hi Sandra, that’s a difficult question, but I would estimate 6 to 8 people (depending on the size of the people and their appetites at the moment, lol)
Made these last night. Used cream of mushroom soup and followed your instructions. Came out AMAZING. TY
Wonderful, Larisa! So glad you liked this recipe! Appreciate your feedback!
I made these as directed only I didn’t have cream of chicken soup so I used a substitute recipe. Also I cut back on the Marsala wine. The final result came out extremely salty. I didn’t even add any salt and pepper to taste as the recipe said. The only thing I can think of is that much of the liquid evaporated while baking. I’m willing to give a try again since my family enjoyed it once watering down.
Hi Elisa, so sorry to read that this recipe came out salty for you. I have made it many times and like you, my family doesn’t like salty food. You control the salt in this recipe. I’m not sure if your cream of chicken substitute had more salt, but if you look at the ingredients listed only the soup and wine has the salt but mixed with the rest shouldn’t be too salty. Please give it another try with the ingredients listed. Thanks.