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.
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.