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<br> | |||
3/4 teaspoon salt, divided<br> | |||
1/4 teaspoon ground nutmeg<br> | |||
1/4 teaspoon freshly ground black pepper<br> | |||
1 large egg white<br> | |||
1 tablespoon vegetable oil<br> | |||
1 cup chicken broth<br> | |||
1 tablespoon flour<br> | |||
1 cup sour cream<br> | |||
2 tablespoons chopped fresh parsley | |||
=== Description === | |||
Meatballs with a sour cream sauce. This recipe is good with buttered noodles. | |||
3 | === Rating === | ||
3 | |||
=== Procedure === | |||
Pulse bread in a food processor until course crumbs; measure one cup. Place breadcrumbs in medium bowl; set aside. | |||
1/ | Add ground meat to breadcrumbs, along with 1/2 teaspoon salt, nutmeg, pepper, and egg white; stir until combined. Shape into (1 1/2-inch) meatballs. | ||
Heat oil in large skillet over medium-high heat. Add meatballs; cook appx. 6 minutes, browning on all sides. Remove meatballs from pan. | |||
1 | Add the remaining 1/4 teaspoon salt, chicken broth, and flour to pan, stirring with a wisk until well-combined. Bring to a boil, and cook one minute or until slightly thickened, stirring constantly. | ||
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. | |||
1 | === 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:Main Dish]] | |||
[[Category:Chicken]] | |||
[[Category:Dinner]] | |||
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Latest revision as of 23:34, 19 October 2024
Ingredients
2 slices rye bread
1 lb. ground chicken or turkey
3/4 teaspoon salt, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1 large egg white
1 tablespoon vegetable oil
1 cup chicken broth
1 tablespoon flour
1 cup sour cream
2 tablespoons chopped fresh parsley
Description
Meatballs with a sour cream sauce. This recipe is good with buttered noodles.
Rating
3
Procedure
Pulse bread in a food processor until course crumbs; measure one cup. Place breadcrumbs in medium bowl; set aside.
Add ground meat to breadcrumbs, along with 1/2 teaspoon salt, nutmeg, pepper, and egg white; stir until combined. Shape into (1 1/2-inch) meatballs.
Heat oil in large skillet over medium-high heat. Add meatballs; cook appx. 6 minutes, browning on all sides. Remove meatballs from pan.
Add the remaining 1/4 teaspoon salt, chicken broth, and flour to pan, stirring with a wisk until well-combined. Bring to a boil, and cook one minute or until slightly thickened, stirring constantly.
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)
Source
Cooking Light, July 2006, Page 172
Prep Time
20 minutes
Cook Time
20 minutes
Notes
Add onions
Date
8/19/2006
