Slow Cooker (or not) Chicken Swedish Meatballs
with mashed potatoes / green beans
With a creamy sauce and served over mashed potatoes, these Swedish meatballs are total comfort food.
Smarts #1: To reduce dishes and time, steam the green beans for this meal in the microwave. If you prefer, you can saute them on the stovetop in a bit of oil until tender.
Smarts #2: If the breadcrumbs you use for the meatballs aren't seasoned, add some extra salt and a pinch of Italian seasoning to make up for that flavor.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.
Ingredients
- Parsley, fresh - 1 Tbsp + 1 Tbsp , chopped
- Stock, any type - 1 cups
- Tamari - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Chicken, ground - 1 lb
- Eggs - 1
- Seasoned Italian breadcrumbs, gluten-free - 1/4 cup (sub any gluten-free breadcrumbs or almond meal)
- Garlic powder - 1/2 tsp
- Salt - 1/4 tsp
- Nutmeg, ground (opt) - 1/4 tsp
- Black pepper - 1/4 tsp
- Creme fraiche - 1/4 cup
- Lemon juice - 2 tsp
- Green beans - 1 lb , trimmed
- Lemon juice - 1 tsp
- Potatoes, Russet - 1 1/2 lbs , peeled and cubed
- Stock, any type - 1/4 cup (sub milk)
- Creme fraiche - 2 Tbsp
Choose Cooking Method
Prep
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Green beans / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make sauce - Whisk together stock (portion for meatballs), Tamari, and mustard. (Can be done up to 5 days ahead)
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Make meatballs - Combine first portion of parsley, chicken, eggs, gluten-free breadcrumbs, garlic powder, salt, nutmeg, and black pepper. Gently mix together with a spoon or your hands. Form into 1” / 2.5 cm balls. (If the mixture sticks to your hands, rub them with a small amount of oil or water before forming the meatballs.) (Can be done 1 day ahead)
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Slow cook meatballs - Pour sauce into the bowl of a slow cooker. Add meatballs in a single layer (don’t worry if the meatballs aren’t fully covered). Set slow cooker to low and cook until meatballs are cooked through and very tender, 4 to 5 hours.
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Potatoes - Peel and cube potatoes. Place in a saucepan filled with cool water to prevent discoloring.
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Make
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When nearly ready to serve, season saucepan of water and potatoes with some salt.
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Bring water to a boil and then reduce to a low simmer. Simmer until potatoes can be easily pierced with a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier vs. liquidy potatoes).
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Meanwhile, turn off slow cooker (or unplug it). Gently stir in creme fraiche and lemon juice (portions for meatballs). Taste and season with some salt and pepper. Cover to keep warm.
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Return to mashed potatoes. Use a masher to mash steamed potatoes with stock (portion for potatoes) and creme fraiche (portion for potatoes). If needed, add some more stock until creamy and smooth. Season with some salt and pepper. Set aside, covered to keep warm.
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Place green beans in a microwave-safe bowl. Cover the bowl with a damp paper towel and microwave on high until tender, 2 to 4 minutes (depending on thickness).
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Toss warm green beans with lemon juice (portion for green beans) and some salt.
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Serve meatballs and sauce over mashed potatoes with second portion of parsley on top. Enjoy green beans on the side.
Prep
-
Green beans / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
-
Make sauce - Whisk together stock (portion for meatballs), Tamari, and mustard. (Can be done up to 5 days ahead)
-
Make meatballs - Combine first portion of parsley, chicken, eggs, gluten-free breadcrumbs, garlic powder, salt, nutmeg, and black pepper. Gently mix together with a spoon or your hands. Form into 1” / 2.5 cm balls. (If the mixture sticks to your hands, rub them with a small amount of oil or water before forming the meatballs.) (Can be done 1 day ahead)
-
Potatoes - Peel and cube potatoes. Place in a saucepan filled with cool water to prevent discoloring.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Season saucepan of water and potatoes with some salt.
-
Bring water to a boil and then reduce to a low simmer. Simmer until potatoes can be easily pierced with a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier vs. liquidy potatoes).
-
While potatoes simmer, heat a large nonstick pan or skillet over medium heat. Add enough cooking oil to thinly coat the bottom of the skillet. When oil begins to shimmer, add meatballs in a single layer (cook in batches if needed). Sear on one side until deep golden brown. Carefully turn and gently cook on all sides until golden brown and cooked through, 8 to 10 minutes total.
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Remove meatballs from pan and set aside. To heated pan, slowly pour in sauce while scraping up any browned bits on the bottom of the pan. Bring sauce to a simmer. When sauce is simmering, remove pan from heat and whisk in creme fraiche and lemon juice (portions for meatballs).
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Add meatballs back to sauce and stir gently to combine. Taste and season with some salt and pepper. Set aside, covered to keep warm.
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Next, use a masher to mash steamed potatoes with stock and creme fraiche (portions for potatoes). If needed, add some more stock until creamy and smooth. Season with some salt and pepper. Set aside, covered to keep warm.
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Place green beans in a microwave-safe bowl. Cover the bowl with a damp paper towel and microwave on high until tender, 2 to 4 minutes (depending on thickness).
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Toss warm green beans with lemon juice (portion for green beans) and some salt.
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Serve meatballs and sauce over mashed potatoes with second portion of parsley on top. Enjoy green beans on the side.
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