Lemon Dill Meatballs with Artichokes

90 minutes Prep: 15 minutes Cook: 15 minutes

1217 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

4	slices	bread, white
1/4	cup	milk
2	pounds	ground turkey	or ground chicken, raw
1/4	cup	onions	grated
2	large	eggs
1	tablespoon	dill weed	fresh, chopped, or 1 teaspoon dried
1	tablespoon	lemon zest	grated
1	teaspoon	salt
1/4	teaspoon	black pepper
1	can	chicken broth
3 3/4	cups	water
1/2	cup	margarine
1/2	cup	flour, all-purpose
1/4	cup	lemon juice
2	tablespoons	capers	drained
2	pound	artichoke hearts	canned, halved
1	x	parsley leaves
1	x	lemon twists
1	x	rice	hot, cooked for 4

Soak bread in milk.

Mash with fork.

Add ground turkey, onion, eggs, dill, grated lemon rind, saltand pepper.

Mix. Refrigerate for 1 hour or more.

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

Combine chicken broth and water.

In large frypan bring to a boil.

Add meatballs in one layer.

Lower heat. Simmer, covered for 15 mins.

Remove ballswith slotted spoon.

Place in Micro dish. Cover. Strain liquid. Add water to make 4 cups.

Melt margarine in same pan.

Add flour.

Cook until bubbly, 1 minute, stirring in poaching liquid, lemon juice and capers.

Pour over meatbalss and artichokes, drained and halved.

When ready to serve, Microwave until heated through.

Can garnish with parsley and lemon twists.

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

Label, dat and freeze, up to 2 months.

Place bags in boiling water in Medium saucepan.

Boil for 15 minutes.

Serve over rice.

Add your comment

Serving Size 819g

Amount per Serving

Calories 1217 43% of calories from fat