Lemon Dill Meatballs with Artichokes

* Exported from MasterCook *

Lemon Dill Meatballs with Artichokes

Recipe By : Family Circle ABZ's of Cooking/R. Banghart
Serving Size : 8 Preparation Time :0:00
Categories : Ground Chicken/Turkey Rice
Artichokes Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices white bread
1/4 cup milk
2 pounds raw ground turkey or chicken
1/4 cup grated onions
2 eggs
1 tablespoon chopped fresh dill or 1 tsp. dried
1 tablespoon grated lemon rind
1 teaspoon salt
1/4 teaspoon pepper
1 can chicken broth
3 3/4 cups water
1/2 cup each margarine and flour
1/4 cup lemon juice
2 tablespoons drained capers
2 one pound cans artichoke hearts -- 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@sojourn.com

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NOTES : Can easily cut in half or freeze half of recipe.