Swedish Meatballs (Chicken Version)

Recipe Yields approximately 60 meatballs.
Best served with Lingonberry or Cranberry Jam/Jelly

Meatball Ingredients
1  Large Yellow Onion, peeled and grated (a standard cheese grater will do)
2 Tbsp Butter or oil of choice
2/3 cup Milk
4-5 Slices White Sandwich Bread (remove the crust and cut bread into small pieces)
2  Eggs
2  Lbs Lean White Chicken Breast, Ground
2  tsp Salt
1 tsp Ground Nutmeg (fresh preferred)
1 tsp Allspice
2 tsp Black Pepper, ground

Sauce Ingredients
6 Tbsp Butter (no oil substitute here)
1/3 cup Flour (all purpose)
4 cups Chicken Stock
3/4 cup Sour Cream
Salt to taste (depending on chicken stock salt levels)

Instructions

1. Saute the grated onion in butter/oil over medium heat, until soft and translucent.  Remove and let cool.
2. In a medium bowl, mix the bread pieces and milk.  Let stand for 15-20 minutes, allowing the bread to soak up the milk.  Once the bread has absorbed the milk, pulverize the mixture in a food processor or use a pastry cutter to break into the smallest possible pieces (If there is an excess of milk, drain and discard the excess milk prior to pulverizing). 
3. Place the ground chicken into a large bowl and add the cooled onions, bread/milk mixture, and remaining meatball ingredients.  Mix until all ingredients are well incorporated. If the mixture seems too wet to form a ball then add plain bread crumbs, mixing in a little at a time until you have a consistency that will hold shape. 
4. While your skillet is preheating, on medium heat, line a baking tray with aluminum foil and spritz it with water.  Use a 2 Tbsp Ice Cream Scoop to portion out  the meatballs onto the tray.
5. Add 6 Tbsp of butter to the preheated pan.  Once melted, place meatballs into the pan to begin browning.  Mist your hand with water to keep the meatballs from sticking to your hands.  Brown the meatballs on each side, and then remove to a holding area while browning the remaining meatballs.
6. After all meatballs have been browned and moved to a holding area, prepare your pan for the sauce by ensuring the butter is not burnt.  If it tastes burnt, remove it and replace with 6 Tbsp of fresh butter.  If your butter is low, add additional butter to compensate. 
7. Add the 1/3 cup of flour to the butter and stir to make a roux.  Cook the roux until it is a milky-brown color (coffee with creamer).  While the roux is cooking, warm the chicken stock. 
8. Once the roux has reached color, slowly pour in the stock.  The roux will seize up and become thick, just keep stirring and pouring.  Stir until all of the lumps are dissolved and all of the broth has been added. 
9. Return the meatballs to the pot with the sauce and simmer until the meatballs are cooked through completely (approximately 15 minutes, depending on how cold the meatballs are).  
10. Once the meatballs are cooked through, add the Sour Cream and stir until completely incorporated. 

I recommend serving with mashed potatoes and Lingonberry or Cranberry Jam/Jelly.