Randy Mayor
4 servings (serving size: 4 meatballs and 1/3 cup sauce)

Forty minutes are all you need to cook up this Swedish favorite, which makes a wonderfully hearty meal when paired with pasta and a side vegetable.

How to Make It

Step 1

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a medium bowl; set aside.

Step 2

Place chicken in food processor, and pulse until ground. Add chicken, 1/2 teaspoon salt, nutmeg, pepper, and egg white to breadcrumbs in bowl; stir until combined. Shape mixture into 16 (1 1/2-inch) meatballs.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Remove meatballs from pan. Add the remaining 1/4 teaspoon salt, chicken broth, and flour to pan, stirring with a whisk until combined. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Stir in sour cream, and return the meatballs to pan. Reduce heat to medium-low; cook for 10 minutes or until meatballs are done and sauce is thick. Sprinkle with parsley

Tip: Substitute white or whole wheat bread for the rye to bind the meatballs.

Ratings & Reviews

AOKCooking's Review

July 23, 2009
I have made this recipe a few times with some changes that I will just put out there. For starters don't use a non-stick pan. The best part is getting the brown bits stuck to the pan... I use a little olive oil or canola oil for cooking the meat balls. I also add onions to the meatballs but that is just a personal thing on my part. Secondly, you need to double the sauce. At least two cups of chicken stock. You don't need to double the sour cream but maybe add a touch more than what is called for. And put nutmeg in the sauce. I just played with it a bit and this is now a staple. It makes great leftovers.

jfetty's Review

September 14, 2011

Chartnett's Review

January 23, 2011
This recipe came together quickly. I opted to use Greek yogurt in place of the sour cream as I don't care for the flavor of nonfat sour cream. Also, I used pre-ground chicken and whole wheat panko crumbs instead of the rye bread crumbs. I will be making this again!

stacylynn's Review

March 29, 2009
I used ground turkey breast & wheat sandwich bread. To make up for the lack of rye flavor, I crushed 1/2 tsp caraway seeds & added to the mix & that seemed to give it the extra depth of flavor to make it a repeat in our house. I don't know how they got 16 meatballs out of 1 lb chicken, my pack of turkey was 19 oz & I barely got 16 1 1/2" meatballs called for in recipe. Double if you're serving more than 4.

ackebea's Review

November 14, 2010
This is not swedish meatballs, almost all the ingredients are wrong got to rename it http://swedish-recipes.net

Patten's Review

November 30, 2008
definitely a new flavor for us. will probably make it again. felt like it needed a little something more, but i wasn't sure what would complement the nutmeg.

RaiinbowEyes's Review

August 30, 2009
Everything went smoothly and looked great, then we sat down to eat. I couldn't taste much of anything, and my husband said it was "different" but upon asking him if he would eat any more than the one meatball he had eaten he said no. I didn't think I'd eat anymore either so the whole thing ended up going right in the trash. Shame.. recipe looks nice but isn't worth anything in the end.

Juliana99's Review

April 08, 2011
made this a few times now -- not very exciting, but fine, and much lighter on the tummy than my grandmother's recipe. i prefer to just purchase ground turkey, as i've had a hard time getting the chicken to grind well in my food processor (makes a ball of some fine and some long and stringy pieces) that taste fine in the end, but look gross during prep.

CarrieLMB's Review

February 02, 2013
Actually quite nice. Added garlic to meatballs and to sauce. Did 2 cups chicken broth and 8 ounces sour cream. Little short on sauce but good consisteny. Consistency would have been better with rue start of 1/2 cup broth, 2 tbsp flour before adding. Tried rue with 1/4 cup and 2 tbsp; not enough broth - flour clumped in pan.

MomOnABudget's Review

April 23, 2013
This was good, but had a strong rye taste. If you aren't use to that vinegary taste it could be a bit overwhelming. I wouldn't recommend using the rye bread for kids.