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Creamy Swedish-style Meatballs

These chicken meatballs are a perfect dish to bring to a potluck. They’ll be gone before your eyes, thanks to the rich-tasting but light creamy sauce.
Serves: 16
Prep Time: 10 min
Cook Time: 2 hours


1 lb ground chicken, lean
½ cup breadcrumbs
½ cup onion(s), minced
1 egg(s), medium, beaten
3 tbsp 1% milk
¼ tsp allspice, ground
¼ tsp salt
½ tsp pepper
1 tbsp canola oil
2 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 tbsp Worcestershire sauce
½ tsp salt
½ tsp black pepper, freshly ground
½ tsp dill, dried
¼ tsp cinnamon
½ cup light sour cream
3 cups cranberries, fresh or frozen
⅓ cup water
⅓ cup sugar
4 sprigs parsley, fresh (optional)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Add ground chicken, bread crumbs, finely minced onion, beaten egg, milk, allspice, ¼ teaspoon of salt and pepper to a bowl. Mix by hand until just combined (do not over mix).

  2. Divide meat mixture into 4 equal pieces and then divide further into 4 equal size cocktail meatballs – about 1 inch (2.5 cm). Roll in your hands to make compact balls and place on a clean tray.

  3. Combine frozen or fresh cranberries with sugar and water in a saucepan. Bring to a low boil and simmer for about 10 minutes or until sauce starts to thicken and most of the cranberries have burst. Add to slow cooker.

  4. Make roux by heating oil in non-stick pan over medium-high heat. Add the flour and whisk to combine. Cook for 2 minutes, stirring constantly. Slowly add chicken stock and stir to incorporate into roux. Heat over medium heat and whisk until sauce bubbles and thickens. Season with Worcestershire sauce, ground black pepper, remaining salt, dill weed and cinnamon and stir thoroughly. Whisk in sour cream. Pour sauce into slow cooker and stir to mix with cranberry sauce.

  5. Place meatballs into slow cooker spacing them so they are not touching each other. Stir gently to coat. Cover; cook on high setting for 1-2 hours until cooked through and temperature of meatballs reach 165°F (74°C).

  6. Serve immediately or keep warm on low-setting for up to 2 hours. Serve as an appetizer piled high on a platter with cocktail picks. Garnish with sprigs of fresh parsley.

Helpful Tip

This is a healthier version of Swedish meatballs. The fat and saturated fat is reduced by using lean ground chicken instead of the traditional ground beef/pork. Fat is further reduced by not frying the meatballs in butter. Cranberry sauce is added to the sour cream base to lend a beautiful pink color. Serve as a party appetizer or as a main course with mashed potatoes and the cranberry sauce on the side.

Nutrition Info

Per 120 g serving Amount
Protein7 g
Fat6 g
Saturated Fat1 g
Carbohydrate11 g
Fibre1 g
Sugar5 g
Cholesterol35 mg
Sodium120 mg
Per 120 g serving % Daily Value
Vitamin C6
Vitamin B62
Vitamin B124