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.
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
How to Make It
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.
I have made this recipe a few times with some changes that I will just put out there. For starters don't use a non-stick pan. The best part is getting the brown bits stuck to the pan... I use a little olive oil or canola oil for cooking the meat balls. I also add onions to the meatballs but that is just a personal thing on my part. Secondly, you need to double the sauce. At least two cups of chicken stock. You don't need to double the sour cream but maybe add a touch more than what is called for. And put nutmeg in the sauce. I just played with it a bit and this is now a staple. It makes great leftovers.
This recipe came together quickly. I opted to use Greek yogurt in place of the sour cream as I don't care for the flavor of nonfat sour cream. Also, I used pre-ground chicken and whole wheat panko crumbs instead of the rye bread crumbs. I will be making this again!
I used ground turkey breast & wheat sandwich bread. To make up for the lack of rye flavor, I crushed 1/2 tsp caraway seeds & added to the mix & that seemed to give it the extra depth of flavor to make it a repeat in our house. I don't know how they got 16 meatballs out of 1 lb chicken, my pack of turkey was 19 oz & I barely got 16 1 1/2" meatballs called for in recipe. Double if you're serving more than 4.
Everything went smoothly and looked great, then we sat down to eat. I couldn't taste much of anything, and my husband said it was "different" but upon asking him if he would eat any more than the one meatball he had eaten he said no. I didn't think I'd eat anymore either so the whole thing ended up going right in the trash.
Shame.. recipe looks nice but isn't worth anything in the end.
made this a few times now -- not very exciting, but fine, and much lighter on the tummy than my grandmother's recipe. i prefer to just purchase ground turkey, as i've had a hard time getting the chicken to grind well in my food processor (makes a ball of some fine and some long and stringy pieces) that taste fine in the end, but look gross during prep.
Actually quite nice. Added garlic to meatballs and to sauce. Did 2 cups chicken broth and 8 ounces sour cream. Little short on sauce but good consisteny. Consistency would have been better with rue start of 1/2 cup broth, 2 tbsp flour before adding. Tried rue with 1/4 cup and 2 tbsp; not enough broth - flour clumped in pan.