lemon dill meatballs with artichokes

How To Make lemon dill meatballs with artichokes

• 1

  Soak bread in milk; mash with fork.
• 2

  Add ground turkey, onion, eggs, dill, grated lemon rind, salt and pepper; mix.
• 3

  Refrigerate for 1 hour or more.
• 4

  With damp hands, roll into 32 meatballs, about 2 tablespoons each.
• 5

  Combine chicken broth and water.
• 6

  In large frypan bring to a boil; add meatballs in one layer.
• 7

  Lower heat and simmer, covered for 15 minutes; remove balls with slotted spoon.
• 8

  Place in microwave dish and cover; strain liquid and add water to make 4 cups.
• 9

  Melt butter in same pan, then add flour; cook until bubbly, 1 minute, stirring in poaching liquid, lemon juice and capers.
• 10

  Pour over meatballs and artichokes, drained and halved.
• 11

  When ready to serve, microwave until heated through.
• 12

  Can garnish with parsley and lemon twists.
• 13

  To Freeze: Spoon 4 meatballs, a few artichoke pieces and sauce into individual boilable bags.
• 14

  Label, date and freeze, up to 2 months.
• 15

  To reheat, place bags in boiling water in medium saucepan and boil for 15 minutes - Serve over rice.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card