Lemon Dill Meatballs with Artichokes
dill, fresh and chopped
lemon rind, grated
artichoke hearts, canned and halved
Soak bread in milk; mash with fork.
Add ground turkey, onion, eggs, dill, grated lemon rind, salt and pepper; mix.
Refrigerate for 1 hour or more.
With damp hands, roll into 32 meatballs, about 2 tablespoons each.
Combine chicken broth and water.
In large frypan bring to a boil; add meatballs in one layer.
Lower heat and simmer, covered for 15 minutes; remove balls with slotted spoon.
Place in microwave dish and cover; strain liquid and add water to make 4 cups.
Melt butter in same pan, then add flour; cook until bubbly, 1 minute, stirring in poaching liquid, lemon juice and capers.
Pour over meatballs and artichokes, drained and halved.
When ready to serve, microwave until heated through.
Can garnish with parsley and lemon twists.
To Freeze: Spoon 4 meatballs, a few artichoke pieces and sauce into individual boilable bags.
Label, date and freeze, up to 2 months.
To reheat, place bags in boiling water in medium saucepan and boil for 15 minutes - Serve over rice.