Swedish Meatballs - Revision history

Jerome at 23:34, 19 October 2024

2024-10-19T23:34:09Z

2024-10-19T23:33:55Z

2006-10-01T20:50:35Z

← Older revision		Revision as of 20:50, 1 October 2006
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	=== Description ===		=== Description ===
	Meatballs with a sour cream sauce. This recipe is good with buttered noodles.		Meatballs with a sour cream sauce. This recipe is good with buttered noodles.

			=== Rating ===
			3

	=== Procedure ===		=== Procedure ===

2006-08-20T02:04:55Z

2006-08-20T02:04:07Z

Ingredients

← Older revision		Revision as of 02:04, 20 August 2006
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	=== Ingredients ===		=== Ingredients ===
	2 slices rye bread<br>		2 slices rye bread<br>
	1 lb. ground chicken or turkey		1 lb. ground chicken or turkey<br>
			3/4 teaspoon salt, divided<br>
	3/4 teaspoon salt, divided		1/4 teaspoon ground nutmeg<br>
			1/4 teaspoon freshly ground black pepper<br>
	1/4 teaspoon ground nutmeg		1 large egg white<br>
			1 tablespoon vegetable oil<br>
	1/4 teaspoon freshly ground black pepper		1 cup chicken broth<br>
			1 tablespoon flour<br>
	1 large egg white		1 cup sour cream<br>

	1 tablespoon vegetable oil

	1 cup chicken broth

	1 tablespoon flour

	1 cup sour cream

	2 tablespoons chopped fresh parsley		2 tablespoons chopped fresh parsley

2006-08-20T02:02:44Z

← Older revision		Revision as of 02:02, 20 August 2006
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	2 slices rye bread		=== Ingredients ===
			2 slices rye bread<br>
	1 lb. ground chicken or turkey		1 lb. ground chicken or turkey

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	2 tablespoons chopped fresh parsley		2 tablespoons chopped fresh parsley

			=== Description ===
			Meatballs with a sour cream sauce. This recipe is good with buttered noodles.

			=== Procedure ===
	Pulse bread in a food processor until course crumbs; measure one cup. Place breadcrumbs in medium bowl; set aside.		Pulse bread in a food processor until course crumbs; measure one cup. Place breadcrumbs in medium bowl; set aside.

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	Stir in sour cream, and return meatballs to the pan. Resuce heat to medium-low; cook for 10 minutes or until meatballs are done and sauce is thick. Sprinkle with parsley.		Stir in sour cream, and return meatballs to the pan. Resuce heat to medium-low; cook for 10 minutes or until meatballs are done and sauce is thick. Sprinkle with parsley.

	Yield: 4 servings (serving size: 4 meatballs and 1/3 cup sauce).		=== Yield ===
			4 servings (serving size: 4 meatballs and 1/3 cup sauce)

			=== Source ===
			Cooking Light, July 2006, Page 172

			=== Prep Time ===
			20 minutes

			=== Cook Time ===
			20 minutes

	~~Made: 8/19/2006~~		=== Notes ===
			Add onions

	~~Note: Add onions~~		===Date===
			8/19/2006

			=== Category ===
	[[Category:poultry]]		[[Category:poultry]]
	[[Category:Main Dish]]		[[Category:Main Dish]]
	~~Source:~~
	~~Prep time:~~
	~~Cook time:~~

2006-08-20T01:28:05Z

2006-08-20T01:24:53Z

2006-08-20T01:23:49Z

2006-08-20T01:17:38Z

← Older revision		Revision as of 01:17, 20 August 2006
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	Yield: 4 servings (serving size: 4 meatballs and 1/3 cup sauce).		Yield: 4 servings (serving size: 4 meatballs and 1/3 cup sauce).

	Made: 8/19/2006		Made: 8/19/2006

	Note: Add onions		Note: Add onions

			Category: poutlry
			Source:
			Prep time:
			Cook time: