Swedish Meatballs (Chicken) in sour cream sauce

(adapted from Cooking Light magazine and modified to serve 8. If you only need 4 servings, halve the recipe)

Jamie's note: These are moist and very delicious! Don't skip the rye bread - it really adds a nice flavor. Also, do not use purchased ground chicken. It just isn't as good as when you grind your own.

Meat mixture:
5 slices of deli rye bread - crusts removed
2 1/4 lb boneless, skinless chicken breasts or tenders
1/2 cup chopped onion
1 tsp kosher salt
1/2 tsp freshly grated nutmeg
1/2 tsp freshly ground pepper
2 egg whites or 1 extra large egg
2 T cream

For frying:
1 T veg oil
1 T butter

1. Place bread in food processor, pulse 10 times or till coarse crumbs. You want about 2 cups.
2. Place chicken into food processor, pulse till ground.
3. Add chicken to bread crumbs.
4. Add onion to food processor and pulse till fine dice. Add to breadcrumb and chicken mixture.
5. Add salt, nutmeg, pepper, egg and cream to breadcrumb-chicken mix. Using hands, mix well. Mixture will be soft and slightly sticky.
6. Shape into approximately 40 meatballs laying on a piece of parchment, or directly scoop into hot pan using small ice cookie scoop
7. Heat large, deep skillet over med-high heat. When oil butter mix is hot, add meatballs. Cook 6 mins or so, browning on all sides.
Remove balls from pan and set aside.

For sauce
In same pan add:
1 tsp kosher salt
4 cups low fat, low sodium chicken broth
2 T flour (combined with 2 T water to make a slurry)

Mix to combine and bring to boil. Cook a minute or till slightly thickened, stirring constantly

Add:
16 oz sour cream - stirring to combine
then return the meat balls, reduce heat to med-low and cook for 10 minutes.

Serve immediately over hot buttered poppy seed noodles with something green for a veg. Peas, broccoli or green beans.

OR

if made early in the day, this is where you can let it all cool, then pop into fridge.  Place all into a large crockpot, add 1/4 C cream, milk or water and heat on low heat for 1 hour 15 mins, gently mixing a few times during the heating process. Eat and enjoy! :-)


Poppy Seed Noodles:
Cook 16-22 oz wide egg noodles (about 9 mins), drain, then pour over 6 T melted butter, 1 tsp poppy seeds, 1 tsp kosher salt, 1/2 tsp pepper, 2 tsp poppy seeds and 4 T chopped parsley

Tip: oil hands so meat doesn't stick when rolling balls, or use a small cookie scoop.