Recipe - Lemon Dill Meatballs With Artichokes

4 sl White bread
One fourth cup Milk
2 pound Raw ground turkey or chicken
One fourth cup Grated onions
2 Eggs
1 tablespoon Chopped fresh dill or 1 tsp.
dried
1 tablespoon Grated lemon rind
1 teaspoon Salt
One fourth teaspoon Pepper
1 cn Chicken broth
3 Three fourths cup Water
One half cup Each margarine and flour
One fourth cup Lemon juice
2 tablespoon 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
Recipe By : Family Circle ABZ's of Cooking/R. Banghart

Posted to MCRecipe Digest V1 #242

Date: Sat, 12 Oct 1996 14:46:32 0400

From: Robertal Banghart bobbi744@sojourn.com

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