Swedish Meatballs

• 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

1. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a medium bowl; set aside.
2. 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.
3. 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
4. Tip: Substitute white or whole wheat bread for the rye to bind the meatballs.

rye bread, skinless, salt, ground nutmeg, freshly ground black pepper, egg white, canola oil, chicken broth, flour, sour cream, parsley

Taken from www.myrecipes.com/recipe/swedish-meatballs-0 (may not work)