Lemon dill meatballs with artichokes

Yield: 8 Servings

Measure Ingredient
\N 2 eggs
\N 2 one lb cn artichoke hearts

4 sl white bread

¼ c milk

2 lb raw ground turkey or

: chicken

¼ c grated onions

1 TB chopped fresh dill or 1 tsp.

: dried

1 TB grated lemon rind

1 ts salt

¼ ts pepper

1 cn chicken broth

3¾ c water

½ c each margarine and flour ¼ c lemon juice

2 TB drained capers

: -halved

: parsley

: lemon twist

: hot cooked rice 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 Tbsp. 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. Posted by bobbi744@...

Recipe By : Family Circle ABZ's of Cooking/R. Banghart From: Robertal Banghart <bobbi744@sojoudate: Sat, 12 Oct 1996 14:46:32 ~0400

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