Wednesday, June 08, 2005

Swedish Meatballs

Swedish Meatballs (Adapted from CL)

2 ounces rye bread
16 ounces boneless/skinless chicken breasts, cut into chunks
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 chicken broth
1 tablespoon all-purpose flour
8 ounces sour cream
2 tablespoons chopped fresh parsley

Pulse bread in a food processor until you have coarse crumbs - measure out 1 cup.

Add the chunked chicken breasts into the food processor. Pulse just until ground.

In a medium bowl, combine and mix together breadcrumbs, chicken, 1/2 teaspoon salt, nutmeg, pepper and egg white. Evenly divide the chicken mixture into 16 meatballs.

In a large skillet, add oil and heat over medium-high heat. Add meatballs and cook about 6 minutes, browning on all sides. Remove meatballs from the pan and whisk in the remaining 1/4 teaspoon salt, chicken broth and flour to pan. Bring to a boil and let cool until slightly thickened, stirring constantly. Quickly mix in sour cream, reduce the heat to medium-low and return the meatballs to pan. Cook for 10 minutes or until meatballs are done and sauce is thick. Sprinkle with parsley.

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