America’s favorite half-time snack? Swedish Meatballs. (high fives to the Swedes for the killer football food) The secret to making the juiciest bites is simmering them in Kettle & Fire Chicken Cooking Broth for a boost in flavor AND protein. Plus, this recipe can be altered for a dairy-free version by substituting your favorite alternative products. These meaty little treats are easy to make and will keep your game-time guests coming back for more.
For the chicken meatballs:
- 2 lbs ground chicken
- 2 eggs
- 1 cup gluten-free breadcrumbs
- 1 1/3 cup parmesan cheese (use alternative for dairy free)
- 1/3 cup fresh parsley chopped
- 1 tsp garlic powder
- ½ tsp Himalayan salt or sea salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg
For the Sauce:
- 6 ½ tbsp salted butter
- ½ cups all-purpose flour
- 4 cups Kettle & Fire Chicken Cooking Broth
- 2 tsp Dijon mustard
- ¾ cup sour cream (use an alternative for dairy-free)
- ½ cup grated Parmesan cheese (use an alternative for dairy-free)
To make the meatballs, add all of your ingredients into a large bowl and mix by hand.
Roll out meatballs into 1 ½ inch size balls and place on a parchment-lined cookie sheet and bake at 400 degrees for 30 minutes.
As the meatballs are baking, grab a large pan and melt your butter and add in your sifted flour. If the flour clumps, keep stirring. Slowly add the Kettle and Fire Chicken Cooking Broth to the pan, stirring the entire time.
Next add in the mustard, sour cream, and parmesan cheese and continue stirring.
Once meatballs are done baking, add them to the saucepan and simmer for 10 minutes.
Serve hot and top with a bit more parmesan alternative and parsley.