Swedish Meatballs: Difference between revisions
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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 | === 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 | |||
=== Notes === | |||
Add onions | |||
===Date=== | |||
8/19/2006 | |||
=== Category === | |||
[[Category:poultry]] | [[Category:poultry]] | ||
[[Category:Main Dish]] | [[Category:Main Dish]] | ||