Turkey Meatballs in Crema de Eneldo

The plan was to make Swedish meatballs, but our kitchen lacked the necessities for those, so we did some at-home Iron Chef, with the secret ingredient: TURKEY-SON (that's my Japanese chairman impersonation).



Ingredients (turkey meatballs)

2 slices whole wheat bread
1/3 cup milk
2 eggs (eggbeaters)
1/3 cup grated Parmesan cheese
2 tbsp dry dill
1 large clove pressed garlic
1 tsp kosher salt
1 - 1.25 lbs. ultra lean ground turkey

Method (turkey meatballs)

• Preheat oven to 475 deg. F
  
• In a mixing bowl, add turkey, cheese, dill, garlic, salt
• Tearing bread into small pieces, add to bowl
• Add remaining liquid, mix with hands
• Line jelly roll pan with foil, spray with non-stick spray
• Roll meat mixture into balls 1-2" in diameter, spread out on tray
• Bake 8 minutes, remove from oven, flip each meatball
• Bake 5-8 more minutes, depending on size.

Ingredients (crema de eneldo)

3 tbsp butter
2 tbsp wondra or flour
1 cup beef stock
1/2 cup sour cream
2 tbsp dry dill weed
1/4 tsp lemon juice
1/2 tsp kosher salt
1/8 tsp cayenne

Method (crema de eneldo)

• Melt butter in pan over medium heat
• Off the heat, slowly wisk in flour, until paste-like consistency is achieved
• Return to heat, add beef stock, stir until consistency is smooth
• Turn the heat to low, stir in sour cream, 1 tbsp at a time
• Once a desired consistency is reached, stir in dill, salt, lemon juice and cayenne

Finally, add a handful of meatballs to bowl and pour sauce on them. If desired, you could serve this over rice, noodles or pasta.

Note: these meatballs are versatile, and should be included in other recipes that need some added healthy protein.