Swedish Meatballs: Difference between revisions
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[[Category:Chicken]] | |||
[[Category:Dinner]] |
Revision as of 23:33, 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