Swedish Chicken Meatballs

Happy Thankgiving everyone ! 

These meatballs were clicked last Thanksgiving. I am glad that I am able to atleast post it this year. With the new schedule/routine in life I have just not been able to take care of my blog baby. Blogging has really taken a back seat, but cooking and clicking had not ..he he.. So, hopefully I should be atleast making an attempt to post once in a week. 

It just seemed ages when I logged in today to pen down this post. It really felt like I was in a happy place which gave me a platform to make new friends across the globe, an encouragement to try new things and ideas, and a place which helped me keep myself busy and creative. How can I be not thankful to all the people who have encouraged me to carry on with the blog. How can I be not thankful to this little space which gave me so much happiness by providing new friends, opportunities, etc. Hence this post is dedicated to all those who have been with me and my blog Palaharam in every little way possible. 

Back to the recipe, these meatballs are a cheat version of the meatballs that we get in Ikea. We had so much fun recreating something that we love and have it at the comfort of our home. When we had some leftover, we even paired it with some fried rice and they tasted awesome :). A must try for all those who love having meatballs from Ikea :).

Ingredients

For the chicken meat balls

1. 1 pound of ground chicken
2. 1/2 cup of bread crumbs
3. 1 tbsp of chopped parsley
4. 1 egg
5. 1/4 tsp of allspice powder
6. A pinch of nutmeg powder
7. 1/4 cup of finely chopped onion
8. 1/2 tsp of finely chopped garlic
9. 1/4 tsp of pepper powder
10. Salt to taste

For the gravy

1. 1 tbsp of oil
2. 4 tbsp of butter
3. 3 tbsp of all purpose flour
4. 1 1/2 cup of Chicken broth
5. 1 cup of heavy cream
6. 1 tsp of dijon mustard
7. Pepper to taste
8. Salt to taste

Method

• Take all the ingredients listed under the making of chicken meat balls in a mixing bowl. Mix it all well. 
• Make small balls out of it.
• Heat a skillet and take oil and 1 tbsp butter. Add the meatballs and cook it turning it at intervals untill it is brown on all sides and cooked through. Remove it into a casserole to keep warm and moist.
• Into the same skillet, add the remaining butter and let it melt. Add the all purpose flour and whisk it so that it doesn't form lump and is browned in butter. Add the chicken broth followed by the cream while you stir it constantly. Add the dijon mustard and stir it in. Simmer it and you will start to see the gravy thickening. Adjust the salt and pepper.
• Drop in the chicken meatballs one by one into the gravy and let it simmer form another minute or two and then turn off the heat.
• Serve it hot with some mashed potato and cranberry sauce.Yum!

Tips

1. Whisking in the flour is very important. It helps in the flour not turning into lumps in the gravy and also helps it to get browned evenly in the butter.

Recipe Inspiration : Taste of Home magazine