SWEDISH MEATBALLS
 
2 SLICES OF BREAD (RYE, WHEAT OR WHITE)
1 LB SKINLESS, BONELSS CHICKEN BREAST
3/4 TEASPOONFUL SALT
1/4 TEASPOONFUL GROUND NUTMEG
1/4 TEASPOONFUL FRESHLY GROUND BLACK PEPPER
1 LARGE EGG WHITE
1 TABLESPOONFUL CANOLA OIL
1 CUP FAT-FREE, LOW-SODIUM CHICKEN BROTH
1 TABLESPOONFUL ALL-PURPOSE FLOUR
1 8OZ FAT-FREE SOUR CREAM
2 TABLESPOONSFUL CHOPPED FRESH PARSLEY

1. USING FOOD PROCESSOR. PULSE BREAD UNITL COARSE CRUMBS. MEASURE 1 CUP INTO A MEDIUM BOWL AND SET ASIDE.
2. USING FOOD PROCESSOR, PULSE CHICKEN UNTIL GROUND. ADD TO BREADCRUMBS. STIR IN SALT, NUTMEG, EGG WHITE AND PEPPER. MIX WELL AND SHAPE INTO 1 1/2 INCH MEATBALLS (APPROX 16).
3. USING A NON-STICK SKILLET, HEAT OIL OVER AT MEDIUM HIGH HEAT. COOK MEATBALLS 6 MINUTES BROWNING ON ALL SIDES. REMOVE MEATBALLS FROM PAN. ADD FLOUR AND CHICKEN BROTH TO PAN AND STIR UNTIL SMOOTH. BRING TO BOIL FOR 1 MINUTE STIRRING CONTINUALLY. REDUCE HEAT TO MEDIUM HIGH, STIR IN SOUR CREAM AND ADD MEATBALLS. COOK FOR 10 MINUTES. SERVE SPRINKLED WITH PARSLEY.