Swedish Meatballs: Difference between revisions

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-slices rye bread
+=== Ingredients ===
+slices rye bread<br>
-lb. ground chicken or turkey
+lb. ground chicken or turkey<br>
+/4 teaspoon salt, divided<br>
-/4 teaspoon salt, divided
+/4 teaspoon ground nutmeg<br>
+/4 teaspoon freshly ground black pepper<br>
-/4 teaspoon ground nutmeg
+large egg white<br>
+tablespoon vegetable oil<br>
-/4 teaspoon freshly ground black pepper
+cup chicken broth<br>
+tablespoon flour<br>
-large egg white
+cup sour cream<br>
+tablespoons chopped fresh parsley
-tablespoon vegetable oil
-cup chicken broth
-tablespoon flour
-cup sour cream
+=== Description ===
+Meatballs with a sour cream sauce.  This recipe is good with buttered noodles.
-tablespoons chopped fresh parsley
+=== Rating ===
+=== Procedure ===
 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.
-Yield: 4 servings (serving size: 4 meatballs and 1/3 cup sauce).
+=== Yield ===
+servings (serving size: 4 meatballs and 1/3 cup sauce)
+=== Source ===
+Cooking Light, July 2006, Page 172
+=== Prep Time ===
+minutes
-Made: 8/19/2006
+=== Cook Time ===
+minutes
-Note:  Add onions
+=== Notes ===
+Add onions
-[[Category:Poultry]]
+===Date===
-Source:
+/19/2006
-Prep time:
+[[Category:Main Dish]]
-Cook time:
+[[Category:Chicken]]
+[[Category:Dinner]]
+__NOTOC__
+__NOEDITSECTION__