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, 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). Made: 8/19/2006 Note: Add onions