 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Forty minutes are all you need to cook up this Swedish favorite, which makes a wonderfully hearty meal when paired with pasta and a side vegetable. Ingredients:
2 (1-ounce) slices rye bread |
1 pound skinless, boneless chicken breast |
3/4 teaspoon salt, divided |
1/4 teaspoon ground nutmeg |
1/4 teaspoon freshly ground black pepper |
1 large egg white |
1 tablespoon canola oil |
1 cup fat-free, less-sodium chicken broth |
1 tablespoon all-purpose flour |
1 (8-ounce) carton fat-free sour cream |
2 tablespoons chopped fresh parsley |
Directions:
1. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a medium bowl; set aside.
2. 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.
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 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 parsleyTip: Substitute white or whole wheat bread for the rye to bind the meatballs.
|
|