Lemon Dill Turkey Meatballs with Peas (Print version)
Turkey meatballs simmer in a light cream sauce with peas, lemon and dill.
# Ingredients:
Ingredients
01 -
500 g ground turkey
02 -
50 g breadcrumbs
03 -
1 large egg
04 -
2 garlic cloves, minced
05 -
2 tbsp chopped fresh dill, divided
06 -
½ tsp salt
07 -
¼ tsp black pepper
08 -
1 tbsp olive oil
09 -
250 ml chicken stock
10 -
100 ml heavy cream
11 -
150 g frozen peas
12 -
1 tbsp lemon juice
13 -
1 tsp cornflour
# Instructions:
01 -
Mix turkey, breadcrumbs, egg, garlic, one tablespoon dill, salt and pepper just until combined. Shape into 16 equal meatballs with lightly damp hands.
02 -
Heat oil in a wide nonstick skillet over medium heat. Brown meatballs for 6–8 minutes, turning gently. They do not need to be cooked through yet.
03 -
Pour in chicken stock, cover and simmer gently for 8–10 minutes. Turn once and check that the largest meatballs reach 74°C in the center.
04 -
Stir cornflour into the cold cream until smooth. Pour into the pan with the frozen peas and simmer uncovered for 3–4 minutes, stirring carefully until the sauce thickens lightly and the peas are hot.
05 -
Remove from heat. Stir in lemon juice and the remaining tablespoon dill. Divide the meatballs, peas and sauce between four shallow bowls. No other garnish is needed.
06 -
Serve immediately. If adding bread, rice or potatoes, prepare these separately; they are optional and not included in the quantities.
07 -
Cool leftovers within two hours and refrigerate for up to three days. Reheat gently until the meatballs reach 74°C throughout, adding a little water if the sauce is too thick.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.