Slow Cooker (or not) Chicken Swedish Meatballs
with mashed cauliflower / green beans
With a rich broth and served over mashed cauliflower, these Swedish meatballs are total comfort food. Tahini gives the broth a creamy richness, but feel free to skip it if you like the texture and flavor of the broth without it.
Smarts: 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.
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
- Bragg's / coconut aminos - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Chicken, ground - 1 lb
- Eggs - 1
- Almond meal / flour - 1/4 cup
- Garlic powder - 1/2 tsp
- Salt - 1/4 tsp
- Nutmeg, ground (opt) - 1/4 tsp
- Black pepper - 1/4 tsp
- Tahini - 2 Tbsp
- Lemon juice - 2 tsp
- Green beans - 1 lb , trimmed
- Lemon juice - 1 tsp
- Cauliflower florets, fresh or frozen - 1 lb
- Butter - 2 Tbsp
Choose Cooking Method
Prep
-
Cauliflower / Green beans / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
-
Make sauce - Whisk together stock, aminos, and mustard. (Can be done up to 5 days ahead)
-
Make meatballs - Combine first portion of parsley, chicken, eggs, almond meal, 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)
-
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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
When nearly ready to serve, place cauliflower in a saucepan filled with water. Season water with some salt.
-
Bring water to a boil and then reduce to a low simmer. Simmer cauliflower for 12 to 15 minutes until it can be easily pierced with a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape.
-
Meanwhile, turn off slow cooker (or unplug it). Gently stir in Tahini and lemon juice (portion for meatballs). Taste and season with some salt and pepper. Cover to keep warm.
-
Return to cauliflower. Use a masher to mash steamed cauliflower with butter, adding some stock or water (not in ingredients list) if needed until creamy and smooth. Season with some salt and pepper.
-
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).
-
Toss warm green beans with lemon juice (portion for green beans) and some salt.
-
Serve meatballs and sauce over mashed cauliflower with second portion of parsley on top. Enjoy green beans on the side.
Prep
-
Cauliflower / Green beans / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
-
Make sauce - Whisk together stock, aminos, and mustard. (Can be done up to 5 days ahead)
-
Make meatballs - Combine first portion of parsley, chicken, eggs, almond meal, 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)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Place cauliflower in a saucepan filled with water. Season water with some salt.
-
Bring water to a boil and then reduce to a low simmer. Simmer cauliflower for 12 to 15 minutes until it can be easily pierced with a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape.
-
While cauliflower simmers, heat a 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.
-
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 Tahini and lemon juice (portion for meatballs).
-
Add meatballs back to sauce and stir gently to combine. Taste and season with some salt and pepper. Set aside, covered to keep warm.
-
Next, use a masher to mash steamed cauliflower with butter, adding some stock or water (not in ingredients list) if needed until creamy and smooth. Season with some salt and pepper.
-
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).
-
Toss warm green beans with lemon juice (portion for green beans) and some salt.
-
Serve meatballs and sauce over mashed cauliflower with second portion of parsley on top. Enjoy green beans on the side.
Reviews
Ratings
0 reviews