I’ve been meaning to share this recipe, and since Harper and I made it a few nights ago, I thought it was about time. The Swedes would probably die if they saw that I am calling it “Swedish Meatballs,” but that’s pretty much what it is! This was originally a Cooking Light recipe, but I’ve changed it to suit our tastes.

First, I use the chicken meatballs in this recipe because they are much better. Second, I add nutmeg to the sauce because it is not in the meatballs (I think traditionally the nutmeg is actually in the meatballs, but who knows). Anyway, Harper cannot get enough of this recipe – she ate the leftovers for lunch yesterday. The jury is still out on Roman, but he did at least try a meatball the other night.

Swedish Meatballs
Make mini meatballs (or normal size) using this recipe. Brown them on all sides in olive oil, then remove from pan and set aside.

To the pan, add 1 cup of chicken broth and whisk in 1 tablespoon of flour. Cook for a few minutes, using a wooden spoon to scrape up any brown bits stuck to the pan. Stir in 1 heaping cup of sour cream (I use low-fat), a pinch of salt, and a few good shakes of nutmeg. Return the meatballs to the pan and cook for 5-10 minutes over medium-low heat until the sauce is thick and the meatballs are cooked through. Serve over buttered egg noodles.