| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Norwegian | Poultry, Entree, Xport, Reduced fat | 2 | Servings |
INGREDIENTS
| 1/2 | c | Bulgur |
| 1 | c | Boiling water |
| 1/3 | lb | Turkey light meat, skinless, ground (2/3 cup) |
| 1 | sm | Egg |
| 14 | oz | Fat-free chicken broth, low salt |
| 1/4 | ts | Celery salt, (beau monde) |
| 1 | ts | Grated lemon rind, fresh |
| 1/2 | ts | Dried dill weed |
| 1 | ts | Cornstarch, mixed with |
| 1/4 | c | Water, as thickener |
| 2 | oz | Gjetost Cheese, cut into 1/4" dice |
| 2 | c | Cooked noodles, wide, cooked, warm |
| Brussel sprouts, see recipe |
INSTRUCTIONS
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 12-inch 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 MC-Recipe 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
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