Swedish Meatballs

Swedish Meatballs
Swedish Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons chopped fresh parsley

  • 1

    (8-ounce) carton fat-free sour cream

  • 1

    tablespoon all-purpose flour

  • 1

    cup fat-free, less-sodium chicken broth

  • 1

    tablespoon canola oil

  • 1

    large egg white

  • 1/4

    teaspoon freshly ground black pepper

  • 1/4

    teaspoon ground nutmeg

  • 3/4

    teaspoon salt, divided

  • 1

    pound skinless, boneless chicken breast

  • 2

    (1-ounce) slices rye bread

Directions

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a medium bowl; set aside. Place chicken in food processor, and pulse until ground. Add chicken, 1/2 teaspoon salt, nutmeg, pepper, and egg white to breadcrumbs in bowl; stir until combined. Shape mixture into 16 (1 1/2-inch) meatballs. Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 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 whisk until combined. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Stir in sour cream, and return the meatballs to pan. Reduce heat to medium-low; cook for 10 minutes or until meatballs are done and sauce is thick. Sprinkle with parsley Tip: Substitute white or whole wheat bread for the rye to bind the meatballs

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