When I was searching for Russian recipes, I came across these meatballs that looked amazing. I was right...they were. I did swap out the traditional beef for turkey. And everything I read says that these are made the night before serving. I didn't do that. Next time... because I'll definitely be making these again.
Meatballs
1 leek, thinly sliced
1 small fennel bulb, trimmed and diced
1 lb ground turkey
2 T chia seeds
freshly ground sea salt
freshly ground pepper
3 T fresh chopped herbs (I used a mixture of chervil and parsley)
dash of paprika
splash of olive oil
Sauce
1 C organic chicken broth
1 C organic heavy cream
2 T butter
1 t ground nutmeg
freshly ground sea salt
freshly ground pepper
zest from one lemon
juice from one lemon
2 T fresh chopped herbs (I used a mixture of chervil and parsley)
1 t organic corn starch mixed with a splash of cold water for thickening
Mix all of the meatball ingredients, except the olive oil, together until well-combined. Brown them in a large flat-bottom pan with a splash of olive oil until they are cooked through. Add in the chicken broth, cream, and butter. Bring to a simmer, stirring the meatballs to coat them completely with the sauce. Season with nutmeg, salt, and pepper. Pour in the corn starch mixture and heat to thicken. Toss in fresh herbs and lemon zest. Sprinkle with lemon juice before serving.
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