Meatballs in a savory herbal cream sauce are a favorite food in Sweden, as part of annual midsummer celebrations. Take advantage of seasonal fresh herbs to flavor the creamy gravy-style sauce that complements tender chunks of chicken—a quicker take on making meatballs. Serve a bowlful as part of a buffet.
- 2 tablespoons butter
- 2 tablespoons canola oil
- 4 large (28 ounces) Just Bare Skinless Chicken Breasts, cut into 1-inch chunks
- Coarse salt and freshly ground pepper to taste
- 2/3 cup finely chopped onion
- 1/4 cup all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cardamom
- 3 cups low-sodium beef broth
- 1-1/2 cups dairy sour cream
- 2 tablespoons chopped fresh dill
- Buttered egg noodles or a rye berry pilaf, as desired
- Chopped fresh chives as desired
|Amount Per Serving|
|Calories 175||Calories from Fat 54|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 4g||1%|
|Total Sugars 1g|
|Calcium 5%||Iron 4%|
|Vitamin C 2%||Vitamin A 5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
- Melt butter and oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken and onion in butter-oil mixture about 8 minutes or until no longer pink in center and well browned. Cook to internal temp of 165°F. Remove from skillet.
- Sprinkle flour and nutmeg over the drippings in the skillet, scraping up any browned bits. Cook and stir about 1 minute. Slowly pour in broth, whisking continuously; cook until mixture boils. Cook 3 minutes or until gravy thickens.
- Reduce heat to low; whisk in sour cream and dill. Season with salt and pepper. Return chicken and onions to gravy. Serve sprinkled with chives.
• Serve with a bowl of lingonberry sauce, a traditional sweet-tart accompaniment to Swedish meatballs.
• Freshly grating whole nutmeg and grinding cardamom seeds in a mortar & pestle or spice grinder really boosts the delicate flavor of the spices.
• To serve as a main dish, spoon the saucy chicken over wide egg noodles or make a chewy pilaf with whole rye berries.