Title: Lemon dill meatballs with artichokes
 Categories: Ground chic, Rice, Artichokes, Main dishes
      Yield: 8 Servings
 
 
        4 sl white bread
      1/4 c  milk
        2 lb raw ground turkey or
  :          chicken
      1/4 c  grated onions
        2    eggs
        1 TB chopped fresh dill or 1 tsp.
  :          dried
        1 TB grated lemon rind
        1 ts salt
      1/4 ts pepper
        1 cn chicken broth
    3 3/4 c  water
      1/2 c  each margarine and flour
      1/4 c  lemon juice
        2 TB drained capers
        2    one lb cn 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