Turkey-dilly Meatballs
"Although these are a more healthy alternative to Swedish meatballs, served over rice or noodles they are just as tasty. I believe I got this recipe out of a Good Housekeeping magazine 10 to 15 years ago."
photo by Denise in da Kitchen
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
MEATBALLS
- 3 tablespoons margarine or 3 tablespoons butter, divided
- 1 large onion, finely chopped
- 2 lbs ground turkey
- 2 cups fresh breadcrumbs
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 2 large eggs
- 1⁄4 cup milk
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
-
GRAVY
- 1 (14 ounce) can chicken broth
- 1⁄3 cup all-purpose flour
- 2 1⁄4 cups milk
directions
- In a 12-inch skillet over medium heat, cook onion in 1 tablespoon of butter or margarine until tender, stirring occasionally.
- In large bowl, mix cooked onion, ground turkey, bread crumbs, salt, pepper, eggs, 1/4 cup milk, and dill until blended.
- Shape into 1-inch meatballs.
- In the same skillet over medium heat, cook meatballs in 2 tablespoons butter or margarine.
- Cook one third at a time until lightly browned; remove to bowl as they brown.
- In small bowl stir chicken broth and flour with wire whisk until smooth; pour into skillet.
- Over medium-high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet; boil for 1 minute.
- Gradually stir in milk until blended.
- Return meatballs to skillet; heat to boiling.
- Reduce heat to low; simmer, uncovered for 15 minutes.
- Garnish with 1 tablespoon chopped fresh dill, if desired.
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Reviews
-
I had a really hard time rating this recipe. The meatballs by themselves would have been five stars. We really liked the soft texture, mild flavor and hint of dill. The gravy however we found bland. With cream based gravies like this you get most of your flavor from the grease left from the meat. My meatballs had almost no fat in them so they didn't give off any grease, I suspect this is why the gravy was flavorless. To cut the fat even further, I replaced the butter with olive oil and reduced that amount even further as I have a good non-stick pan and didn't need much to cook the onion or meatballs. I will make the meatballs again for sure, but will have to play with the gravy to get more flavor in it.
Tweaks
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I had a really hard time rating this recipe. The meatballs by themselves would have been five stars. We really liked the soft texture, mild flavor and hint of dill. The gravy however we found bland. With cream based gravies like this you get most of your flavor from the grease left from the meat. My meatballs had almost no fat in them so they didn't give off any grease, I suspect this is why the gravy was flavorless. To cut the fat even further, I replaced the butter with olive oil and reduced that amount even further as I have a good non-stick pan and didn't need much to cook the onion or meatballs. I will make the meatballs again for sure, but will have to play with the gravy to get more flavor in it.
RECIPE SUBMITTED BY
Denise in da Kitchen
Willington, Connecticut
I LOVE to cook and eat and read cookbooks. My kitchen really does overfloweth with them and of course this has quickly become my favorite cooking site! I live with my husband in a small town in eastern Connecticut. We are both retired. My children are all grown and have families of their own now. Our 3 grandchildren and 1 great-granddaughter all live in Florida and it goes without saying that we miss them very much, so when my husband retired last year we celebrated by buying a small RV! We so enjoyed driving it to Florida to spend the holidays with the little ones. Although COVID has prevented us from repeating the trip this year, I am enjoying learning new recipes to make in our RV for next year. I think the Instant Pot and the Crock Pot will be my new best friends while traveling!
