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The
Birkett Mills
163 Main Street
Penn Yan, NY 14527
315-536-3311
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Turkey
Meatballs With Lemon Sauce
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Serves
4-5 as hors d'oeuvre or 2-3 as salad course
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Ingredients |
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1
cup cooked kasha (any granulation)
1 beaten egg
1 tsp. Worcestershire sauce
1 tsp. grated lemon peel
1-1/2 lbs. ground raw turkey
2 tbsp. cooking oil
1 cup chicken or turkey broth
1/4 cup plain yogurt
1 tbsp. cornstarch
1 tbsp. lemon juice
1 small carrot, finely shredded
1
green onion, diced
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Method |
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Prepare
kasha according to package directions, using chicken broth.
Combine first 5 ingredients in mixing bowl; blend well. Shape
into 12 balls. In large skillet, heat oil and brown turkey on
all sides. Add broth; cover and simmer 20 minutes. Use slotted
spoon to transfer turkey to serving dish. In a small bowl, combine
yogurt, cornstarch, and lemon juice. Combine with pan juices
in skillet and cook until sauce is thickened and bubbly. Add
carrot and onion. Pour sauce over turkey. |
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