Lemon Dill Meatballs with Artichokes

Lemon Dill Meatballs With Artichokes Recipe

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4 slice
white bread
1/4 c
2 lb
turkey, raw
1/4 c
onion, grated
1 Tbsp
dill, fresh and chopped
1 Tbsp
lemon rind, grated
1 tsp
1/4 tsp
1 can(s)
chicken broth
3.75 c
1/2 c
1/2 c
1/4 c
lemon juice
2 Tbsp
capers, drained
2 lb
artichoke hearts, canned and halved
lemon twist
rice, cooked and hot

How to Make Lemon Dill Meatballs with Artichokes


  • 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.

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About Lemon Dill Meatballs with Artichokes

Course/Dish: Beef
Other Tag: Quick & Easy