Swedish Chicken Meatballs (Chicken Kofta)
Swedish Chicken Meatballs (Chicken Kofta)
Description
Prepare delicious and tender Swedish chicken meatballs in a rich, creamy sauce! An easy and perfect recipe for a light and different dinner, typically served with mashed potatoes.
Ingredients
⇵
For the Chicken Meatballs (Kofta)
For the Creamy Sauce
Instructions
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In a pan, heat butter and oil. Add the minced onion and minced garlic.
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Sauté for about 2 minutes until they become translucent and lightly golden. Remove from heat and let them cool completely.
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In a food processor, process the chicken for about 2 minutes until it reaches a fine, consistent texture.
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In a wide bowl, combine the processed chicken, the cooled sautéed onion and garlic, panko breadcrumbs (or fine breadcrumbs), egg, milk, instant chicken broth powder, white pepper, salt, and allspice.
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Knead all ingredients very well until fully combined.
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Cover the mixture and refrigerate for at least 30 minutes.
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Lightly grease your hands with olive oil. Shape the mixture into round, flat patties of desired size and thickness.
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Heat olive oil in a pan over medium heat. Place the chicken patties one by one.
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Cook until they achieve a golden color on all sides. They cook quickly and don't require much time. Remove them from the pan.
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In the same pan (without cleaning it), add butter and flour. Stir together until they reach a light golden color.
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Gradually whisk in chicken broth, Dijon mustard, soy sauce (or Worcestershire sauce), and heavy cream.
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Add salt and black pepper. Stir continuously until the sauce thickens. You can control the sauce consistency by adding more broth if needed.
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Return the cooked chicken meatballs to the sauce. Gently stir to coat them in the sauce.
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Let them simmer on low heat for about 7 minutes to allow the flavors to meld.
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Serve hot with mashed potatoes and a sprinkle of fresh parsley. You can also serve them plain or with the sauce on the side.
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