Rating: 3 stars
10 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2

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.

Karen Levin
Recipe by Cooking Light July 2006

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 4 meatballs and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a medium bowl; set aside.

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  • 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 parsleyTip: Substitute white or whole wheat bread for the rye to bind the meatballs.

Nutrition Facts

269 calories; calories from fat 21%; fat 6.3g; saturated fat 1.2g; mono fat 2.6g; poly fat 1.5g; protein 32.3g; carbohydrates 18.6g; fiber 1g; cholesterol 72mg; iron 1.5mg; sodium 783mg; calcium 117mg.
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