Lemon Dill Meatballs with Artichokes
dill, fresh and chopped
lemon rind, grated
artichoke hearts, canned and halved
1Soak bread in milk; mash with fork.
2Add ground turkey, onion, eggs, dill, grated lemon rind, salt and pepper; mix.
3Refrigerate for 1 hour or more.
4With damp hands, roll into 32 meatballs, about 2 tablespoons each.
5Combine chicken broth and water.
6In large frypan bring to a boil; add meatballs in one layer.
7Lower heat and simmer, covered for 15 minutes; remove balls with slotted spoon.
8Place in microwave dish and cover; strain liquid and add water to make 4 cups.
9Melt butter in same pan, then add flour; cook until bubbly, 1 minute, stirring in poaching liquid, lemon juice and capers.
10Pour over meatballs and artichokes, drained and halved.
11When ready to serve, microwave until heated through.
12Can garnish with parsley and lemon twists.
13To Freeze: Spoon 4 meatballs, a few artichoke pieces and sauce into individual boilable bags.
14Label, date and freeze, up to 2 months.
15To reheat, place bags in boiling water in medium saucepan and boil for 15 minutes - Serve over rice.