Swedish Meatballs

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