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Turkey Meatballs in Dill Sauce
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Source: https://recipheon.com/en/recipes/main-dishes/turkey-meatballs-in-dill-sauce
About this recipe
Turkey meatballs in dill sauce are a mild main dish made with ground turkey and a creamy sauce. Egg and breadcrumbs help bind the meat so the meatballs retain their shape after a brief sear. Dill gives the sauce a fresh, herbal flavor that pairs well with mild poultry. Finish cooking the meatballs directly in the sauce so they stay juicy and take on its flavor. Serve them hot, while the sauce is slightly thick and coats each portion well.
Ingredients
400 g ground turkey
1 egg
2 tablespoons breadcrumbs
150 ml cream
1 bunch dill
1 tablespoon canola oil (about 12 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Combine the ground turkey with the egg, breadcrumbs, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in a bowl. Mix only until the additions are evenly distributed. Shape into small meatballs of similar size, slightly moistening your hands if the mixture sticks. Rinse, dry and finely chop the dill, discarding thick stalks.
Heat the oil in a frying pan over medium heat. Place the meatballs with small gaps between them and brown for 5–6 minutes, turning gently with a spatula, until golden on several sides. Do not press them against the pan. Transfer to a plate; at this stage they still need further cooking.
Reduce the heat and pour the cream into the same pan. Heat gently for 2 minutes, stirring with the juices left from frying. Add the dill, return the meatballs to the sauce and cover. Simmer gently for 8–10 minutes. Check the largest meatball: its center must be fully cooked. If it needs longer, continue simmering, making sure the sauce does not boil vigorously.
Divide the meatballs into four portions and pour over the sauce from the pan. Serve hot with your chosen accompaniment prepared separately; its ingredients are not included in this recipe.
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