Swedish Meatballs: Difference between revisions
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2 slices rye bread | 2 slices rye bread | ||
1 lb. ground chicken or turkey | 1 lb. ground chicken or turkey | ||
3/4 teaspoon salt, divided | 3/4 teaspoon salt, divided | ||
1/4 teaspoon ground nutmeg | 1/4 teaspoon ground nutmeg | ||
1/4 teaspoon freshly ground black pepper | 1/4 teaspoon freshly ground black pepper | ||
1 large egg white | 1 large egg white | ||
1 tablespoon vegetable oil | 1 tablespoon vegetable oil | ||
1 cup chicken broth | 1 cup chicken broth | ||
1 tablespoon flour | 1 tablespoon flour | ||
1 cup sour cream | 1 cup sour cream | ||
2 tablespoons chopped fresh parsley | 2 tablespoons chopped fresh parsley | ||
Revision as of 01:10, 20 August 2006
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
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