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Chicken Swedish Meatballs with Dill are your new go-to for cozy comfort food that feels upscale yet effortless. Picture tender homemade swedish meatballs made from lean chicken, simmered in a creamy dill-infused gravy that’s both bright and nostalgic. This isn't just another meatball dinner—it's a heartwarming dish perfect for family nights as easy swedish meatballs crockpot style or weekend gatherings. The dill gives it a fresh twist, elevating the classic Swedish meatball recipe while still feeling like a warm hug on a plate.

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Chicken Swedish Meatballs with Dill Delight

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Swedish

Servings 4 hearty portions

Equipment

• Mixing bowls (1 large for meatballs, 1 small for sauce ingredients)
• Grater or microplane (for onion)
• Large sauté pan or skillet (with a lid or large enough to hold sauce and meatballs)
• Wooden spoon or silicone spatula
• Measuring cups & spoons
• Plate lined with paper towel (for draining meatballs, optional)
• For a slower method: Crock pot or slow cooker (ideal for crock pot swedish meatballs or slow cooker swedish meatballs variations)
• Whisk (for sauce)

Ingredients

  

For the meatballs

• 1  lb 450 g ground chicken (preferably a mix of breast and thigh for flavor)
• ½  cup plain breadcrumbs or panko
• ¼  cup whole milk
• 1 small onion finely grated
• 1 large garlic clove minced
• 1 large egg
• 2  tbsp fresh dill finely chopped (plus extra for garnish)
• ½  tsp salt
• ¼  tsp freshly ground black pepper
• Pinch of ground nutmeg optional, enhances warmth
• 2  tbsp unsalted butter or olive oil for browning

For the creamy dill sauce

• 2  tbsp unsalted butter
• 2  tbsp all-purpose flour
• 1½  cups chicken broth low sodium
• ¾  cup heavy cream or half‑and‑half
• 1  tbsp Dijon mustard
• 1  tbsp Worcestershire sauce
• 1  tsp fresh lemon juice brightens flavor
• 2 –3 tbsp fresh dill chopped
• Salt & pepper to taste

Optional for serving

• Egg noodles or mashed potatoes
• Steamed green beans or roasted root vegetables
• Extra dill sprigs for garnish

Instructions

 

Prepare the meatball mixture

1. In a small bowl, combine breadcrumbs and milk; let soak for 5 minutes to soften.
2. In a large bowl, add ground chicken, grated onion, minced garlic, egg, soaked breadcrumbs, chopped dill, salt, pepper, and nutmeg.
3. Gently mix until just combined—avoid overworking to keep meatballs tender.

Shape and brown the meatballs

1. Scoop out heaping tablespoonfuls of mixture and roll into even 1½″ meatballs (yielding about 20–24 balls).
2. Heat butter or oil in skillet over medium-high heat.
3. Brown meatballs in batches, turning gently, until golden on all sides (3–4 minutes). They needn’t be cooked through—tou just want color. Remove and set aside on a plate.

Make the sauce

1. Reduce heat to medium and melt remaining butter.
2. Whisk in flour to form a roux; cook for 1 minute until pale and bubbly.
3. Gradually whisk in chicken broth until smooth.
4. Whisk in cream, Dijon mustard, Worcestershire sauce, and lemon juice.
5. Bring to a gentle simmer; sauce will thicken in about 2–3 minutes.

Combine meatballs and sauce

1. Return meatballs (and any resting juices on the plate) into the skillet, nestling them into the sauce.
2. Spoon sauce over meatballs.
3. Cover and simmer gently for 8–10 minutes, or until meatballs reach 165 °F internally and sauce coats the back of a spoon.

Finish with dill & serve

1. Stir in chopped fresh dill.
2. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon.
3. Garnish with extra dill sprigs. Serve immediately over egg noodles or mashed potatoes with a side of green veg.

Pairings

Carbs & Grains

• Classic buttered egg noodles absorb the creamy swedish meatball gravy beautifully.
  
• Creamy mashed potatoes or cauliflower mash is a low‑carb, soulful option with lots of gravy pooling potential.
  
• Warm rye or sourdough bread for dunking adds extra comfort and texture.

Vegetable Sides

• Lightly sautéed green beans with garlic and lemon zest brighten the plate.
  
• Roasted carrots, parsnips, or Brussels sprouts add earthy contrast.
  
• Quick cucumber‑dill salad (thin cucumber slices with yogurt-dill dressing) echoes the dill in the meatballs and refreshes the palate.

Drink Pairings

• Crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the creaminess.
  
• Light-bodied red such as Beaujolais complements the rich dish.
  
• Non‑alcoholic: sparkling water with lemon or a chilled apple cider.

Serving suggestions

• For parties or casseroles: transfer meatballs + sauce into a baking dish. Top with Parmesan and broil until golden for a swedish meatball casserole twist.
  
• Make ahead: refrigerate overnight; gently reheat in low oven or crock pot until warmed through.

FAQs

1. Can I use frozen meatballs or make this a swedish meatball casserole?

You can substitute frozen meatballs, but homemade meatballs stay tender and flavorful. For convenience, frozen meatball recipes work—just add them to the sauce in the last step and cook until heated through. If assembling a swedish meatball casserole, layer noodles, meatballs, sauce, and cheese, then bake briefly until bubbly.

2. Can I do this in a crock pot as slow cooker swedish meatballs?

Absolutely. Brown the meatballs first (or skip browning), then transfer everything to a crock pot. Cook on low for 4–5 hours or high for 2–3. After cooking, stir in fresh dill and check seasonings before serving.

3. What chicken cut is best—breast, thigh, boneless?

Boneless, skinless chicken thighs add the most flavor and moisture, followed by breast. Using a mix of both gives great texture. Make sure meat is ground—either bought or ground at home.

4. Can I skip cream and make a lighter swedish meatball gravy?

Yes. Replace heavy cream with half-and-half or whole milk + a spoonful of sour cream or Greek yogurt added off the heat to prevent curdling. Your sauce remains luscious but lighter.

5. Can I freeze leftovers or make this in bulk?

Definitely. Let meatballs cool completely. Freeze in sauce, portioned in freezer-safe containers up to 3 months. Thaw in fridge overnight and reheat gently on stovetop. Great for meal prep!