Recipe - Norwegian Turkey Meatballs With Brown Cheese Sauce

One half cup Bulgur
1 cup Boiling water
1/3 pound Turkey light meat, skinless,
ground (2/3 cup)
1 small Egg
14 ounce Fatfree chicken broth, low
salt
One fourth teaspoon Celery salt, (beau monde)
1 teaspoon Grated lemon rind, fresh
One half teaspoon Dried dill weed
1 teaspoon Cornstarch, mixed with
One fourth cup Water, as thickener
2 ounce Gjetost Cheese, cut into
1/4" dice
2 cup Cooked noodles, wide,
cooked, warm
Brussel sprouts, see recipe

A 'Sunset' Idea: the cheese tastes like sweet caramel with a tangy nip. We
served it with City Sprouts (Revised) a Feniger and Milliken idea: 630
cals (fat 17g / 22.6% cff). Without the sprouts: 563 cals (fat 13 g / 19.4%
cff).

1. With a fork, stir turkey to mix well with bulgur, egg, grated lemon
peel, and dill, to taste.

2. In a 12inch or larger frying pan, bring broth to a simmer. As broth
heats, drop level tablespoon portions of turkey into the liquid, keeping
pieces slightly apart and a bit rounded. Cover and simmer until meat is
white in center (cut to test), 4 to 5 minutes.

3. With a Slotted spoon, transfer meatballs to a bowl. Mix remaining the
cornstarch with water until smooth, and whisk into broth. Then heat to
thicken. Turn heat to medium and add cheese, and stir or whisk until it
melts.

4. Return meatballs to sauce, toss gently to coat, and heat for about 1
minute. Pour over noodles in a bowl and garnish with a little dill.

Based on an idea from Jerry Anne DiVecchio's Foodguide: COOK'S discovery
(Sunset January 1997; p.90) / See Norwegian Chicken Meatballs (in
Sunset.mcf).
Posted to MCRecipe Digest V1 #359

Recipe by: Hanneman (Riverside) / MC Recipe List (Dec 1997)

From: PATh phannema@wizard.ucr.edu

Date: Sun, 29 Dec 1996 20:41:07 0800