Swedish Meatballs

Yield: 4 servings
Total time: 37 minutes
2 (1-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
¾ teaspoon salt, divided
¼ teaspoon ground nutmeg
¼ 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, ½ teaspoon salt, nutmeg, pepper, and egg white to breadcrumbs in bowl; stir until combined. Shape mixture into 16 (1½-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 ¼ 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.
Mary