Chicken Swedish Meatballs

5 tablespoons butter, divided

2 shallots, minced

1 garlic clove, minced

¼ teaspoon ground allspice

¼ teaspoon freshly grated nutmeg

¼ teaspoon white pepper

1 teaspoon kosher salt

1/2 cup panko breadcrumbs

1 pound ground chicken

1 egg

2 tablespoons olive oil

3 tablespoons all-purpose flour

1 cup chicken broth or stock

1 teaspoon dijon

1 tablespoon Worcestershire

1 cup heavy cream

Heavy pinch kosher salt

½ cup chopped fresh parsley, for garnish

Heat a heavy skillet over medium heat. Add 2 tablespoons of butter, allow to melt. Add the shallots and garlic. When soft, add the spices and panko and a heavy pinch of salt.

Allow to cool.

In a large mixing bowl, combine the chicken and egg, add the breadcrumb mixture and form into small balls.

Reheat the same skillet over medium heat, add the olive oil. Add the meatballs and shake the pan until golden brown. Then set them aside and reuse the pan without washing it out.

Heat the pan back on medium heat. Add the rest of the butter, let it melt and add the flour stirring. When it turns light brown, add the chicken stock, mustard, Worcestershire, cream and a heavy pinch of salt and stir well, lower the heat a little and allow it to simmer and come together. Add the meatballs back to the pan and cook in the sauce for about 5-8 minutes or until cooked through and well coated in the sauce.

Top with chopped parsley.

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