Hey hey its the weekend!!! What a run around week its been here and I am so ready to slow things down a bit for a couple days! Whats on the menu for today? Swedish Meatballs {lightened up} my way. This may sound crazy and all but I’ve been to Ikea but never had Swedish Meatballs {wink wink} but it was one of their commercials that made me think to try making them! Traditionally they are made with a combination of beef and pork but I lightened it up using chicken and pork instead. I also switched out the beef broth, replacing it with chicken broth and rather then finishing with heavy cream, I used light sour cream.
The meatballs are flavorful without the cinnamon or nutmeg being over powering, it adds the perfect amount so you think, hmmmm what is that. The sauce is rich, creamy and the sour cream adds just a slight tang that goes so wonderfully with the meatballs. I served these Swedish Meatballs over some whole grain egg noodles to make it a full meal but these make for a great appetizer as well. I don’t know how they compare to Ikeas but my version was pretty darn delicious and proof that you don’t sacrifice flavor when lightening up a classic!
- For the meatballs:
- 1 lb lean ground chicken
- 1 lb ground pork
- 2 eggs
- 1/4 tsp fresh nutmeg
- 1/4 tsp cinnamon
- 3/4 cup plain breadcrumbs
- salt & pepper
- For the sauce:
- 5 Tbsp butter
- 6 Tbsp flour
- 1 tsp Worcestershire sauce
- 6 cups chicken broth, slightly warmed
- 3/4 cup light sour cream
- fresh chopped parsley
- {reserve some pasta water}
- Preheat your oven to 375 degrees.
- In a bowl mix together the chicken, pork, eggs, nutmeg, cinnamon, breadcrumbs and a little salt and pepper.
- Form into small bite sized meatballs and place onto a parchment lined baking sheet. Bake for about 20 minutes until lightly golden.
- Now for the sauce. In a large sauté pan, over medium heat, melt the butter and whisk the flour in until smooth. Cook for a couple minutes.
- Whisk in the chicken broth and Worcestershire sauce until smooth. Bring up to a boil, reduce the heat and simmer for 20 minutes until slightly thickened.
- Add the meatballs into the sauce and simmer for 10-15 minutes.
- Stir in the sour cream and a handful of fresh chopped parsley. Cook just long enough to warm the sour cream. If you want to loosen up the sauce a bit, simply stir in some reserved pasta water. Season with salt and pepper to taste.
Katerina
In IKEA here they serve Swedish meatballs! I would love to try them homemade! They look so hearty and delicious!
Angela LeMoine
Thank you! Everything homemade is better right?