I found this recipe about 3 or 4 years ago in Cooking Light. My only experience with Swedish Meatballs is the Ikea store cafeteria. Don't quite think it's that authentic, but it tastes great - hehe. In this recipe I used ground turkey instead of chicken and whole wheat bread instead of rye. Upon making this I realized I was going to need to double the amount of chicken stock and add a tad bit more sour cream. When I make this again I'm going to add onions to the meatballs too.
I served the meatballs with Cooking Light's Buttered Poppy Seed Noodles. It's simple to make - cook 8 oz of wide egg noodles. Add a tablespoon or two of butter, chopped parsley, 1 teaspoon of poppy seeds, some salt and pepper to the noddles - combine!
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. Serve with wide egg noodles and a vegetable.
Calories: 269 (21% from fat)
Fat: 6.3g (sat 1.2g,mono 2.6g,poly 1.5g)