Swedish Chicken Meatballs

So I have been MIA. I have had a lot on my plate lately, so there wasn't much time to blog, or cook for that matter.

Now that things are a bit calmer I had the incredible urge to get back into the kitchen. I'm still on the healthy kick so when I went grocery shopping earlier today I picked up some ground chicken.

I wasn't sure what to do with it though. I thought about burgers but I really wasn't in the mood for them. I don't know what sparked it but I got the idea to make swedish meatballs. I kind of threw this together but it came out great. I served this over ditilini pasta but you can serve this over a pasta shape you like or over rice.

Swedish Chicken Meatballs

Meatballs:

1 lb. ground chicken

2 Tbs. egg substitute (or 1 egg)

1/4 cup whole wheat saltines crushed

1/4 tsp. allspice

1/4 tsp. ground nutmeg

1/2 tsp. salt

1 tsp. pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

2 tsp. fresh chopped parsley

Butter spray

Combine all ingredients in a bowl and mix together with hands. Shape into meatballs. Heat a large skillet over medium heat and add butter spray. Add meatballs and brown on all sides. When meatballs are evenly browned on all sides remove from skillet and set aside.

Sauce:

2 Tbs. onion finely chopped

1 cup sliced crimini mushrooms

3 Tbs. Reduced fat sour cream

1 Tbs. canola oil

1 Tbs. unsalted butter

2 Tbs. flour

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 cups reduced sodium/ FF chicken broth

1 Tbs. parsley

Butter spray as needed

Heat canola oil in the same skillet as the meatballs. Add onion and mushrooms and saute 4-5 minutes. Add butter and butter spray and add flour. Stir to make a roux and cook about a minute. Add Broth and scrape bottom of skillet to get up the browned bits. whisk until smooth. Add Sour cream and stir to combine. Add meatballs and parsley and simmer for about 5-10 minutes. Serve over pasta or rice.