Tiny Turkey Knaidlach
Yield
20 servingsPrep
20 minCook
10 minReady
8 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
ground turkey
|
|
| ¼ | cup |
parsley leaves
fresh chopped |
|
| ⅓ | cup |
matzo meal
|
*
|
| 1 | each |
eggs
ightly beaten |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
ground turkey
|
|
| 59 | ml |
parsley leaves
fresh chopped |
|
| 79 | ml |
matzo meal
|
*
|
| 1 | each |
eggs
ightly beaten |
|
| 0.6 | ml |
nutmeg
ground |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Combine turkey, parsley, matzo meal, egg, nutmeg, salt and pepper.
Chill 2 hours or overnight.
Roll into small balls 1" in diameter.
Drop gently into pot of boiling water.
Cover and cook for 5 to 7 minutes or until cooked in center.
Chill and reheat when needed.
