Swedish Meatballs {lightened up}
  • For the meatballs:
  • 1 lb lean ground chicken
  • 1 lb ground pork
  • 2 eggs
  • ¼ tsp fresh nutmeg
  • ¼ tsp cinnamon
  • ¾ cup plain breadcrumbs
  • salt & pepper
  • For the sauce:
  • 5 Tbsp butter
  • 6 Tbsp flour
  • 1 tsp Worcestershire sauce
  • 6 cups chicken broth, slightly warmed
  • ¾ cup light sour cream
  • fresh chopped parsley
  • {reserve some pasta water}
  1. Preheat your oven to 375 degrees.
  2. In a bowl mix together the chicken, pork, eggs, nutmeg, cinnamon, breadcrumbs and a little salt and pepper.
  3. Form into small bite sized meatballs and place onto a parchment lined baking sheet. Bake for about 20 minutes until lightly golden.
  4. Now for the sauce. In a large sauté pan, over medium heat, melt the butter and whisk the flour in until smooth. Cook for a couple minutes.
  5. Whisk in the chicken broth and Worcestershire sauce until smooth. Bring up to a boil, reduce the heat and simmer for 20 minutes until slightly thickened.
  6. Add the meatballs into the sauce and simmer for 10-15 minutes.
  7. Stir in the sour cream and a handful of fresh chopped parsley. Cook just long enough to warm the sour cream. If you want to loosen up the sauce a bit, simply stir in some reserved pasta water. Season with salt and pepper to taste.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2014/03/swedish-meatballs-lightened/