Swedish Meatballs

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