The Swedish meatballs are a favorite menu item at IKEA, and these Lightened Up Copycat IKEA Swedish Meatball recipe recreates those meatballs at home using ground chicken instead of pork and beef-making them leaner and irresistibly delicious!

Makes 18 meatballs

What are Swedish Meatballs?

Swedish Meatballs is a meat dish, originating in Europe, that uses meatballs combined with a sauce. Referred to as köttbullar in Sweden, authentic Swedish meatballs uses beef, pork, veal, or a combination of several meats as the base for the meatball ingredients. The meatballs are then often combined with a filler such as flour and/or breadcrumbs, that help to hold the meatball together. Seasonings such as herbs and spices are added and then the meatballs are cooked before being topped or immersed in a gravy-like sauce.

How are these lightened up meatballs different from a traditional Swedish meatballs?

These Lightened Up Copycat IKEA Swedish Meatballs are made with ground chicken instead of pork or beef-making them healthier and irresistibly delicious!

Now, this may not be an exact copycat of the Ikea’s Swedish Meatballs, but I’m telling you this lightened up version is just as delicious! 

What ingredients do I need to make these Lightened Up Copycat IKEA Swedish Meatballs?

• Ground chicken– you could also use ground turkey, lean beef, or pork. Keep in mind the point vales will vary depending on what meat is used.
• Onion– I like to grate fresh onion into the meatball mixture.
• Egg
• Plain or Italian seasoned breadcrumbs
• Garlic-minced 
• Ground allspice– this gives the meatballs their signature flavor.
• Nutmeg– this gives the meatballs their signature flavor.
• Kosher salt and freshly ground black pepper
• Light butter
• All purpose flour or gluten free flour
• Low sodium beef broth
• Fat free half and half or milk of your choice 
• Worcestershire sauce

What can I serve with these Lightened Up Copycat IKEA Swedish Meatballs?

• Mashed potatoes
• White, Brown, or Cauliflower rice
• Quinoa
• Couscous
• Steamed veggies
• Pasta

How do I make these Lightened Up Copycat IKEA Swedish Meatballs?

In a large mixing bowl combine ground chicken, grated onion, an egg, breadcrumbs, garlic, allspice, and nutmeg. Season with salt and pepper.

Mix until welcome combined.

Form into 18 meatballs. Each meatball should be about the size of a rounded tablespoon.

Spray a large nonstick skillet generously with non stick cooking olive oil spray.

Heat over medium heat and cook meatballs, occasionally turning, until the meatballs are golden brown on all sides and cooked through, about 10 minutes. 

Remove meatballs onto a plate. Set aside.

Add light butter to the same hot skillet and whisk in the flour, creating a roux.

Slowly stir in beef broth and let it come to a boil.

Once it boils, reduce heat and let it simmer for another 2 minutes. Add half and half or milk and Worcestershire sauce and continue to let it simmer until sauce thickens.

Add meatballs back into the pan and continue cooking until they are well coated with sauce.

NOTE: Do NOT let the sauce come to boil after you’ve added the half and half or it might separate. Keep it at a simmer until the meatballs are cooked all the way through.

Garnish with parsley & serve over rice, noodles, or mashed potatoes, if desired. 

Ingredients:

• 1 lb. boneless, skinless ground chicken
• 1 medium onion, grated  
• 1 large egg
• 1/2 cup plain or Italian seasoned breadcrumbs
• 2 tsp garlic, minced 
• 1/4 tsp ground allspice
• 1/4 tsp nutmeg
• Kosher salt and freshly ground black pepper

Gravy Ingredients:

• 2 tbsp light butter – I use Land O’ Lakes light butter made with canola oil
• 2 tbsp all purpose flour or gluten-free flour
• 1 1/2 cup low sodium beef broth
• 2 tbsp fat free half and half or milk of your choice 
• 1 tsp Worcestershire sauce 

Directions:

1. In a large mixing bowl combine ground chicken, grated onion, an egg, breadcrumbs, garlic, allspice, and nutmeg. Season with salt and pepper. Mix until welcome combined.
2. Form into 18 meatballs. Each meatball should be about the size of a rounded tablespoon.
3. Spray a large nonstick skillet generously with non stick cooking olive oil spray. Heat over medium heat and cook meatballs, occasionally turning, until the meatballs are golden brown on all sides and cooked through, about 10 minutes. 
4. Remove meatballs onto a plate. Set aside.
5. Add light butter to the same hot skillet and whisk in the flour, creating a roux. Slowly stir in beef broth and let it come to a boil.
6. Once it boils, reduce heat and let it simmer for another 2 minutes. Add half and half or milk and Worcestershire sauce and continue to let it simmer until sauce thickens.
7. Add meatballs back into the pan and continue cooking until they are well coated with sauce. NOTE: Do NOT let the sauce come to boil after you’ve added the half and half or it might separate. Keep it at a simmer until the meatballs are cooked all the way through.
8. Garnish with parsley & serve over rice, noodles, or mashed potatoes, for additional points.
9.  Store leftovers in an airtight container in the fridge for up to 5 days or freeze up to 3 months.

Makes 18 meatballs 

3 WW Points® for 4 meatballs or 4 WW points for 5 meatballs

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

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Recipe adapted from: therecipecritic.com