Swedish Meatballs Recipe

In a small bowl, soak the panko breadcrumbs in the milk for 5 minutes until softened. This helps keep the meatballs tender.

In a large mixing bowl combine the ground chicken, soaked panko (with any leftover milk), grated onion, minced garlic, egg, Dijon mustard, Worcestershire sauce, kosher salt, and black pepper. Mix gently with your hands or a spatula until just combined; avoid overworking to keep meatballs tender.

Portion the mixture into 1- to 1 1/4-inch meatballs (about 1 tablespoon of mixture each) to yield roughly 24–28 small meatballs. Roll gently between your palms to form even spheres. Place on a baking sheet or tray.

Heat a large skillet over medium heat. Add the butter and oil and allow the butter to foam. Test the pan by flicking a drop of water — it should sizzle.

Working in batches to avoid crowding, add meatballs in a single layer and brown on all sides, about 7–8 minutes total, turning every couple minutes so they color evenly and cook through. If the pan gets too dark, lower heat to medium–low. Transfer browned meatballs to a plate and repeat with remaining meatballs, adding a little more oil if needed.

Optional: To finish cooking and keep them moist, you can place all browned meatballs in a single layer in a shallow ovenproof dish and warm in a 350°F (175°C) oven for 6–8 minutes while you prepare the sauce. Alternatively, you can finish them in the sauce in the next section.

After removing meatballs from the skillet, wipe out excess brown bits if the pan is excessively greasy but leave about 1 tablespoon of fond with any residual butter/oil — this adds flavor to the sauce.

Return the skillet to medium heat and add 1 tablespoon of butter. When melted and foaming, sprinkle in the flour and whisk continuously to form a blond roux, cooking for 1 to 1 1/2 minutes to remove the raw flour taste. Do not let it brown deeply.

Gradually whisk in the chicken stock, scraping up any brown bits from the pan. Continue whisking until the mixture is smooth and begins to thicken, about 2–3 minutes.

Stir in the heavy cream and bring the sauce to a gentle simmer. Let simmer 1–2 minutes to incorporate.

Whisk in the sweet chili sauce, rice vinegar, lemon juice, soy sauce, Dijon mustard, and brown sugar (if using). Taste and adjust for balance — the sauce should be sweet, tangy, with a mild chili kick and a citrus brightness.

Season with salt and black pepper. If the sauce is too thick, thin with up to 2 tablespoons additional chicken stock; if too thin, simmer a minute longer to reduce.

Return the browned meatballs to the skillet, spooning sauce to coat them. Simmer gently for 5–7 minutes until the meatballs are cooked through (internal temperature 165°F / 74°C for ground chicken) and the flavors meld. Turn meatballs occasionally to coat evenly.

Taste final sauce and adjust seasoning with a pinch more salt, a squeeze of lemon, or a touch more sweet chili sauce if desired.

Serve meatballs and sauce over buttered egg noodles or mashed potatoes (about 1 cup per serving). Spoon additional sauce over the top.

Garnish with chopped fresh parsley and a light sprinkle of toasted sesame seeds for visual contrast and a hint of nuttiness.

Enjoy immediately. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat, adding a splash of stock or water if needed to loosen the sauce.