Healthy family recipe: Chicken Swedish meatballs
This Swedish meatball recipe uses ground chicken breast. Serve it with a side of lightly buttered egg noodles, and peas or steamed broccoli.
Both my girls enjoy this Swedish meatball recipe that uses ground chicken breast. You can serve it with a side of lightly buttered egg noodles, and peas or steamed broccoli.
Chicken Swedish meatballs
Ingredients:
¼ cup prepared bread crumbs (or you can make your own by pulsing whole wheat bread with a food processor)
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 olive oil
2 cup fat-free, less-sodium chicken broth
2 tablespoon all-purpose flour
1 (8-ounce) container reduced fat sour cream
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
Directions:
1. 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 meatballs that are about 1 ½ inch.
2. Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Remove meatballs from pan.
3. 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.
4. Reduce heat to medium-low; cook for 10 minutes or until meatballs are done and sauce is thickened. Sprinkle with parsley.
Adapted from Cooking Light.
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