Ingredients:
3 tablespoons margarine or 3 tablespoons butter, divided
1 large onions, 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
1 (14 ounce) cans 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.
Servings: 8
Time preparation: 15 min.
Time total: 30 min.