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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Although these are a more healthy alternative to Swedish meatballs, served over rice or noodles they are just as tasty. I believe I got this recipe out of a Good Housekeeping magazine 10 to 15 years ago. Ingredients:
3 tablespoons margarine or 3 tablespoons butter, divided |
1 large onion, finely chopped |
2 lbs ground turkey |
2 cups fresh breadcrumbs |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
2 large eggs |
1/4 cup milk |
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed |
1 (14 ounce) can chicken broth |
1/3 cup all-purpose flour |
2 1/4 cups milk |
Directions:
1. In a 12-inch skillet over medium heat, cook onion in 1 tablespoon of butter or margarine until tender, stirring occasionally.
2. In large bowl, mix cooked onion, ground turkey, bread crumbs, salt, pepper, eggs, 1/4 cup milk, and dill until blended.
3. Shape into 1-inch meatballs.
4. In the same skillet over medium heat, cook meatballs in 2 tablespoons butter or margarine.
5. Cook one third at a time until lightly browned; remove to bowl as they brown.
6. In small bowl stir chicken broth and flour with wire whisk until smooth; pour into skillet.
7. Over medium-high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet; boil for 1 minute.
8. Gradually stir in milk until blended.
9. Return meatballs to skillet; heat to boiling.
10. Reduce heat to low; simmer, uncovered for 15 minutes.
11. Garnish with 1 tablespoon chopped fresh dill, if desired.
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