Chicken Swedish Meatballs

One of my guilty pleasures is rice and gravy so with this swedish meatball recipe, I get to indulge! This can be served over rice, mashed potatoes, or egg noodles.

This is a combination of two recipes. The chicken meatballs are from Pinch of Yum and the gravy is from The Recipe Critic. The brown rice is very good and is from the frozen section of Trader Joe's!

Chicken Meatballs:
1 lb ground chicken
1 egg
1/2 C panko breadcrumbs
1/2 C grated parmesan cheese
2 T olive oil
1/2 t garlic powder
1/2 t onion powder
1/2 t salt
black pepper, to taste

1. Preheat oven to 400. Line a baking sheet with foil and cooking spray.
2. Mix all ingredients in a bowl.
3. Roll mixture into 30 small balls. Set on baking sheet.
4. Bake for 25 minutes.
5. Meanwhile begin the gravy. (Also optional and less work would be to serve these with vodka sauce or even served plain with healthy side dishes.)

Gravy:
4 T butter
3 T flour
2 C chicken broth (or recipe called for beef broth but I used ground chicken)
1 C heavy cream
1 T Worcestershire sauce
1 t Dijon mustard
salt and pepper, to taste
fresh parsley, chopped

1. Add 4 T butter to skillet. Melt. Add flour and whisk until it browns.
2. Slowly stir in broth and heavy cream, watching for thickness. Add Worcestershire sauce and mustard.
3. Bring to a summer until thick. Salt and pepper to taste.
4. Add meatballs to the skillet and simmer 2-3 minutes. Sprinkle fresh parsley. Serve over rice, potatoes or pasta.

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