"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Dilled Turkey Meatballs Recipe

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This recipe for Dilled Turkey Meatballs, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Bowlin Family
Added: Wednesday, April 23, 2008


1 lb. ground turkey breast
2 T. onion, minced
2 cloves garlic, minced
½ cup nonfat egg substitute (equal to 2 eggs)
¼ cup minced fresh dill weed
1 tsp. salt
¼ tsp. black pepper
2 tsp. butter
1 cup chopped mushroom
1 T. flour
1 cup nonfat chicken broth
1 cup nonfat milk
2 T. lemon juice
dash of white pepper

In a bowl, combine ground turkey, onion, garlic, ¼ cup egg substitute, 2 T. Dill weed, salt & pepper. Lightly mix just until all ingredients are blended. Shape into 16 balls.

Spray 10-in skillet with butter-flavored nonstick cooking spray. Add butter to skillet and heat until melted. Add turkey balls to skillet and brown on all sides. Remove turkey balls from skillet. Add mushrooms to skillet and sauté just until mushrooms are tender. Stir in flour until blended. Gradually stir in chicken broth, milk, and remaining 2 T. dill weed. Heat to simmer. Add turkey balls and return to simmer. Cover and simmer 10 minutes.

Push turkey balls to side of pan. Add little hot sauce to remaining ¼ cup egg substitute. Stir sauce in pan. Whisk just until slightly thickened (about 1 min). Remove from heat. Whisk in lemon juice. Add white pepper. Serve over rice.

Serves 4.




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