Norwegian Turkey Meatballs with Brown Cheese Sauce

Norwegian Turkey Meatballs with Brown Cheese Sauce Ingredients

1/2 c Bulgur	1/2 ts Dried dill weed
1 c Boiling water	1 ts Cornstarch, mixed with
1/3 lb Turkey light meat, skinless,	1/4 c Water, as thickener
1 sm Egg	2 oz Gjetost Cheese, cut into
14 oz Fat-free chicken broth, low	2 c Cooked noodles, wide,
1/4 ts Celery salt, (beau monde)	Brussel sprouts, see recipe
1 ts Grated lemon rind, fresh

Instructions for Norwegian Turkey Meatballs with Brown Cheese Sauce

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 DiVecchios Foodguide: COOKS 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 Date: Sun, 29 Dec 1996 20:41:07 -0800

Main Ingredient: TurkeyCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Celery	Chicken Broth	Cornstarch	Dill
Egg	Lemon	Turkey

Poultry Main dishes Reduced fat Turkey Egg Corn Celery Cheese Chicken Chicken Broth Lemon Dinner

for flavor and categorization

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