If you’ve been around Dianne’s Dishes for a while, you’ve probably heard me talk about some of the things that were childhood favorites. Swedish Meatballs was one of those dishes. I’ve wanted to adapt that dish for a while now, but I just never got around to actually doing just that.
Last month I actually used ground chicken for the first time and I really loved it! I started thinking of other things I could use it for and many things started popping into my head…Burgers, chili, etc. But then I got the idea early this week that it would be fun to try and make Swedish Meatballs with the ground chicken in place of the ground beef, and not only was I really pleased with how this turned out, but I actually liked it better than the original version! That’s always fun when that happens!
This dish has three main part, the meatballs of course, a cream based soup or gravy and rice. I’ll cover the soup/gravy, which I made from scratch this go around and the meatballs. I think you guys can more than cover the rice! ;oP
So sit back, relax and let’s take a look at my Swedish Meatballs With A Twist!
What You’ll Need For The Cream of Mushroom Soup:
1 tablespoon of extra virgin olive oil
1 tablespoon of butter
1 small portabella mushroom cap, chopped (Note: I like to just do little cubes.)
6-8 button mushrooms, chopped (Note: See note above.)
1/2 a large red onion, chopped
Freshly ground black pepper
1/4 cup of unbleached all purpose flour
1/2 a quart of fat free half and half (Note: I love fat free half and half because it gives you the illusion of something much richer, but it’s not as many calories or fat as using cream.)
In a medium sized pot melt butter in olive oil. Add chopped vegetables, a generous pinch of sea salt and some freshly ground black pepper. Cook until just tender:
Add flour and cook for 2 minutes. Slowly stir in half and half and cook for a few minutes until thickened. (Note: It will continue to thicken when it bakes, so don’t go for too thick. You can always add a bit more half and half if it thickens up too much.)
Remove from heat and set aside.
What You’ll Need for the Meatballs:
1 pound of ground chicken
1 small potato, shredded
1 carrot, shredded
1/2 a red onion, chopped
Freshly ground black pepper
1 cup of Panko breadcrumbs
Extra virgin olive oil
In a large bowl mix together all ingredients except olive oil until completely incorporated. (Note: The best way to do this is just to get in there with your hands!) Shape mixture into balls. I like to make them just slightly smaller than a golf ball, but whatever size you want to do is fine. Take into account though that larger it is the longer it will take to cook.
Heat a thin layer of olive oil and cook, turning the meatballs once or twice, until slightly browned:
(Note: You aren’t cooking the meatballs done all the way through, you’re just browning the outsides.)
Place the meatballs in a baking dish that has been brushed with olive oil or sprayed with non-stick spray.
Now it’s time to put it all together!
What You’ll Need to Put it All Together:
Cream of Mushroom Soup
Preheat oven to 400 F.
Pour the Cream of Mushroom Soup over the meatballs and bake for 30-40 minutes until the meatballs are done through.
Serve over cooked rice.
Notes: I’m going to go out on a limb and say since this worked with ground chicken, you could do the same with ground turkey too. If you want you can used canned soup, but I really liked the fresh taste of the one I made myself.