Swedish Meatballs


Cook Book: Cooking Light the essential Dinner tonight cook book by Oxmoor House

Main Dish : Swedish Meatballs

Sides: buttered poppy seed noodles, and fresh steamed green beans.

This meal looks complicated, but it is the easiest meat ball recipe I have ever made! I loved these meatballs and the sauce! I have never eaten or made a sauce with sour cream before. It was creamy and had a touch of tanginess to it. I cooked my chicken in olive oil, salt and black pepper. The meatballs were brown and crunchy on the outside and soft/savory on the inside. The side dishes were light but filling. I have also discovered that you do not need to buy ground up chicken..the food processor does a wonderful job.

Just writing about these meatballs makes me want to go eat some.

Swedish Meatballs

2 slices rye bread

1 Lb skinless, boneless chicken breast

3/4 t salt, divided

1/4 t ground nutmeg

1/4 t freshly ground black pepper

1 large egg white, lightly beaten * I ended up needing 2 egg whites to keep the meatballs together

1 T canola oil

1 cup chicken broth

1 T all purpose flour

1 8 ounce carton fat free sour cream

2 T chopped fresh parsley

1. Place bread slices in a food processor, and pulse 10 times or until coarse crumbs measure 1 cup. Place bread crumbs in a medium bowl; set aside.

2. Place chicken in food processor, and pulse  until ground. Add ground chicken, 1/2 teaspoon salt, nutmeg, pepper, and egg white to breadcrumbs in bowl; stir well. Shape mixture into 16 (1 1/2 inch) meat balls.

3. 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 1/4 t salt, broth, and flour to pan, stirring with a whisk. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Stir in sour cream, and return meatballs to pan. Reduce heat to medium low; cook 10 minutes or until meatballs are done and sauce is thick.

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