lemon dill meatballs with artichokes

How To Make lemon dill meatballs with artichokes

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