Swedish Meatballs: Difference between revisions

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 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
+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).