lemon dill meatballs with artichokes
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yield
4 serving(s)
Ingredients For lemon dill meatballs with artichokes
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4 slicewhite bread
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lemon twist
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2 lbartichoke hearts, canned and halved
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2 Tbspcapers, drained
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1/4 clemon juice
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1/2 cflour
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1/2 cbutter
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3.75 cwater
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1 canchicken broth
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1/4 tsppepper
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1 tspsalt
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1 Tbsplemon rind, grated
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1 Tbspdill, fresh and chopped
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2eggs
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1/4 conion, grated
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2 lbturkey, raw
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1/4 cmilk
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rice, cooked and hot
How To Make lemon dill meatballs with artichokes
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1Soak bread in milk; mash with fork.
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2Add ground turkey, onion, eggs, dill, grated lemon rind, salt and pepper; mix.
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3Refrigerate for 1 hour or more.
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4With damp hands, roll into 32 meatballs, about 2 tablespoons each.
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5Combine chicken broth and water.
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6In large frypan bring to a boil; add meatballs in one layer.
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7Lower heat and simmer, covered for 15 minutes; remove balls with slotted spoon.
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8Place in microwave dish and cover; strain liquid and add water to make 4 cups.
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9Melt butter in same pan, then add flour; cook until bubbly, 1 minute, stirring in poaching liquid, lemon juice and capers.
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10Pour over meatballs and artichokes, drained and halved.
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11When ready to serve, microwave until heated through.
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12Can garnish with parsley and lemon twists.
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13To Freeze: Spoon 4 meatballs, a few artichoke pieces and sauce into individual boilable bags.
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14Label, date and freeze, up to 2 months.
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15To 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!
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