Swedish Chicken Meatballs

0 Reviews

SERVINGS

PREP TIME

10 min

TOTAL TIME

30 min

GLUTEN FREE

YES

Delicious Jones Antibiotic Free chicken meatballs smothered in a creamy gravy served over mashed potatoes make up this gluten free version of the classic dish. 

This recipe is made with Antibiotic Free Chicken Meatballs.

NAE Chicken Meatball
ingredients
1/4 cup olive oil
2 lb. (~32 meatballs) meatballs 
1 garlic cloves, minced into paste
4 tablespoons butter
4 tablespoons gluten free flour
2 1/2 cups no sodium chicken stock 
1 tablespoon Worcestershire sauce 
1 tsp allspice 
2 tablespoons sour cream
Salt to taste 
3/4 cup heavy cream 
Salt to taste 
Scallions thinly sliced for garnish (optional) 
Mashed potatoes to serve 
DIRECTIONS
Preheat the oven to 400 degrees F and drizzle a small sheet tray with olive oil. Place in the oven to get hot. After a few minutes remove from the oven and add the meatballs. Bake until golden brown. 

In the meantime, make the sauce. In a large saute pan over medium heat add the butter and once melted add in the minced garlic. Allow the garlic to sweat, it should not take on any color. 

Add gluten free flour and stir to combine created a blonde roux. 

After 2-3 minutes pour in the chicken stock and bring to a simmer. The sauce should thicken enough to coat the back of a wooden spoon lightly. 

Add the worcestershire sauce, allspice and salt to taste. 

Then add the sour cream off heat and stir to combine so it doesn't curdle. 

Place the sauce back on low heat and simmer gently.

Add the meatballs to the sauce and serve with mashed potatoes. 

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Ingredients

1/4 cup olive oil
2 lb. (~32 meatballs) meatballs 
1 garlic cloves, minced into paste
4 tablespoons butter
4 tablespoons gluten free flour
2 1/2 cups no sodium chicken stock 
1 tablespoon Worcestershire sauce 
1 tsp allspice 
2 tablespoons sour cream
Salt to taste 
3/4 cup heavy cream 
Salt to taste 
Scallions thinly sliced for garnish (optional) 
Mashed potatoes to serve 

Directions

Preheat the oven to 400 degrees F and drizzle a small sheet tray with olive oil. Place in the oven to get hot. After a few minutes remove from the oven and add the meatballs. Bake until golden brown. 

In the meantime, make the sauce. In a large saute pan over medium heat add the butter and once melted add in the minced garlic. Allow the garlic to sweat, it should not take on any color. 

Add gluten free flour and stir to combine created a blonde roux. 

After 2-3 minutes pour in the chicken stock and bring to a simmer. The sauce should thicken enough to coat the back of a wooden spoon lightly. 

Add the worcestershire sauce, allspice and salt to taste. 

Then add the sour cream off heat and stir to combine so it doesn't curdle. 

Place the sauce back on low heat and simmer gently.

Add the meatballs to the sauce and serve with mashed potatoes.