This was good, but had a strong rye taste. If you aren't use to that vinegary taste it could be a bit overwhelming. I wouldn't recommend using the rye bread for kids.
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Amount per serving
- Calories: 269
- Calories from fat: 21%
- Fat: 6.3g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1.5g
- Protein: 32.3g
- Carbohydrate: 18.6g
- Fiber: 1g
- Cholesterol: 72mg
- Iron: 1.5mg
- Sodium: 783mg
- Calcium: 117mg
- 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
- 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.
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