Chicken Meatballs and Swoodles

Chicken Meatballs and Swoodles

Healthy, easy to make  and yummy... definitely a win win recipe. I have to say this is my kind of food, I loved this!  
Ankarsrum Mixer with the Mincer and Vegetable Cutter attachments
Start to finish about 30 minutes.


  • 1 lb chicken breast meat
  • 4 garlic cloves minced and divided
  • 1 beaten egg
  • 1/2 cup Parmesan cheese
  • 2 tbsp fresh or 2 tsp dried parsley
  • 1/4 tsp red pepper flakes
  • Sea salt
  • Ground pepper
  • 2 tbsp olive oil
  • 1/4 cup butter
  • 1 tbsp lemon juice
  • 1 lb Sweet potato


If fresh, chill or partially freeze the chicken meat (partially freezing makes it nicer to grind but not necessary) and chop into big chunks or strips.  Place the chicken meat onto the mincer tray and sprinkle with the herbs, spices, cheese and 2 of the minced garlic cloves. Grind with the standard 4.5 mincer disk. Mix in the beaten egg and shape into small balls.  In a fry pan heat oil over medium heat and place balls into pan and fry till golden on all sides and cooked through. 
While the meatballs are cooking clean and peel the sweet potato, cut  it into long strips that just fit down the vegetable cutter chute, don't cut more than necessary as you want these to be noodle size. Once meatballs are done transfer them to a plate and wipe out the  fry pan.   Add the butter and remaining garlic and cook till slightly browned. Add the swoodles you've just made and toss in the garlic butter till soft, about 5 minutes. Squeeze on the lemon juice and toss together. Add meatballs and heat till warmed through. Garnish with more parmesan and a touch of salt and pepper.


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