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Lemon Dill Meatballs With Artichokes

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CATEGORY CUISINE TAG YIELD
Dairy, Meats, Eggs Artichokes, Ground chic, Main dishes, Rice 8 Servings

INGREDIENTS

4 White bread
1/4 c Milk
2 lb Raw ground turkey or chicken
1/4 c Grated onions
2 Eggs
1 T Chopped fresh dill or 1 tsp.
dried
1 T Grated lemon rind
1 t Salt
1/4 t Pepper
1 Chicken broth
3 3/4 c Water
1/2 c Each margarine and flour
1/4 c Lemon juice
2 T Drained capers
2 One pound cans artichoke
hearts halved
Parsley
Lemon twist
Hot cooked rice for 4

INSTRUCTIONS

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 MC-Recipe 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.

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