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Slow Cooker (or not) Chicken Swedish Meatballs
with mashed potatoes / green beans

Active: 50 Total: 290

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.

Tags

Ingredients

Metric
Servings:
4
Chicken Swedish Meatballs:
  • Parsley, fresh - 1 Tbsp + 1 Tbsp, chopped
  • Stock, any type - 1 cups
  • Soy sauce, low-sodium - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Chicken, ground - 1 lb
  • Eggs - 1
  • Seasoned Italian breadcrumbs - 1/4 cup
  • 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:
  • Green beans - 1 lb, trimmed
  • Lemon juice - 1 tsp
Mashed Potatoes:
  • Potatoes, Russet - 1 1/2 lbs, peeled and cubed
  • Stock, any type - 1/4 cup (sub milk)
  • Creme fraiche - 2 Tbsp

Nutrition Facts

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Choose Cooking Method

Prep

  1. Green beans / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Make sauce - Whisk together stock (portion for meatballs), soy sauce, and mustard. (Can be done up to 5 days ahead)

  3. Make meatballs - Combine first portion of parsley, chicken, eggs, 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)

  4. 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.

  5. Potatoes - Peel and cube potatoes. Place in a saucepan filled with cool water to prevent discoloring.

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Make

  1. When nearly ready to serve, season saucepan of water and potatoes with some salt.

  2. 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).

  3. 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.

  4. 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.

  5. 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).

  6. Toss warm green beans with lemon juice (portion for green beans) and some salt.

  7. Serve meatballs and sauce over mashed potatoes with second portion of parsley on top. Enjoy green beans on the side. 

Prep

  1. Green beans / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Make sauce - Whisk together stock (portion for meatballs), soy sauce, and mustard. (Can be done up to 5 days ahead)

  3. Make meatballs - Combine first portion of parsley, chicken, eggs, 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)

  4. Potatoes - Peel and cube potatoes. Place in a saucepan filled with cool water to prevent discoloring.

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Make

  1. Season saucepan of water and potatoes with some salt.

  2. 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).

  3. 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.

  4. 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).

  5. Add meatballs back to sauce and stir gently to combine. Taste and season with some salt and pepper. Set aside, covered to keep warm.

  6. 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.

  7. 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).

  8. Toss warm green beans with lemon juice (portion for green beans) and some salt.

  9. Serve meatballs and sauce over mashed potatoes with second portion of parsley on top. Enjoy green beans on the side. 

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (66)
Gluten-free (6)
Paleo (1)
Vegetarian (9)

Most Helpful

This was really good, but we had issues with the "sauce" - it was completely liquidy and didn't thicken at all. I don't know if it was supposed to. We used sour cream instead of creme fraiche and we didn't have lemon juice so maybe that affected things. I tried to thicken it with some corn starch but that did nothing. It was still really tasty, but I would have preferred it with a thicker sauce (more gravy-like) to pour over.

By: Caitlin
Posted: Dec 12, 2021
Diet: Original
3 Helpful

40 reviews

Freaking delicious. However: This sauce. I don't know what magic the cooksmarts team was working with but here's how I made it work sans sorcery. Keep it simmering, add a tablespoon or two of flour and whisk. It gradually thickened to something utterly velvety, tangy, creamy and just the darn best.

By: Rosemary
Posted: Jan 18, 2022
Diet: Original
0 Helpful

It was good, but there were a lot of dishes for a meal with a slow cooker.

By: Becky
Posted: Jan 17, 2022
Diet: Original
0 Helpful

The meatballs were tasty and pretty easy to make. The sauce was not my favorite, though. I used the stovetop instructions and sour cream instead of creme fraiche, and the sauce was very liquidy as others have said. The mustard was also the dominant flavor and didn't give me much of a Swedish meatball vibe, at least not the Swedish meatballs I remember my dad making for me as a kid. The family enjoyed it but skipped the sauce altogether.

By: Caitlin
Posted: Jan 11, 2022
Diet: Original
0 Helpful

Family loved this meal! The store was out of crème-fraiche so we substituted sour cream. Also added corn starch in water to the pan sauce to thicken per other commenters. We’ll make this again.

By: J
Posted: Jan 11, 2022
Diet: Gluten-free
0 Helpful

I made this using the stovetop instructions. Like others the sauce was really liquidy and we wanted more of a gravy consistency. A quick cornstarch slurry and it was perfect.

By: Julie
Posted: Jan 10, 2022
Diet: Original
0 Helpful

Flavor wise this was awesome. Just like others have said - wish the sauce was thicker!

By: Sarah
Posted: Jan 10, 2022
Diet: Original
0 Helpful