How To make Lemon Dill Meatballs with Artichokes
4 slices white bread
1/4 cup milk
2 pounds raw ground turkey or chicken
1/4 cup grated onions
2 eggs
1 tablespoon chopped fresh dill or 1 tsp. dried
1 tablespoon grated lemon rind
1 teaspoon salt
1/4 teaspoon pepper
1 can chicken broth
3 3/4 cups water
1/2 cup each margarine and flour
1/4 cup lemon juice
2 tablespoons drained capers
2 one pound cans artichoke hearts -- halved
parsley lemon twist hot cooked rice for 4
Soak bread in milk. Mash with fork. Add ground turkey, onion, eggs, dill, grated lemon rind, saltand pepper. Mix. Refrigerate for 1 hour or more. With damp hands, roll into 32 meatballs, about 2 Tbsp. each. Combine chicken broth and water. In large frypan bring to a boil. Add meatballs in one layer. Lower heat. Simmer, covered for 15 mins. Remove ballswith slotted spoon. Place in Micro dish. Cover. Strain liquid. Add water to make 4 cups. Melt margarine in same pan. Add flour. Cook until bubbly, 1 minute, stirring in poaching liquid, lemon juice and capers. Pour over meatbalss and artichokes, drained and halved. When ready to serve, Microwave until heated through. Can garnish with parsley and lemon twists. To Freeze: Spoon 4 meatballs, a few artichole pieces and sauce into individual boilable bags. Label, dat and freeze, up to 2 months. Place bags in boiling water in Medium saucepan. Boil for 15 minutes. Serve over rice. Posted by bobbi744@sojourn.com
How To make Lemon Dill Meatballs with Artichokes's Videos
Avgolemono — Greek Lemon Chicken Soup
Avgolemono is a traditional Greek lemon chicken soup that’s simply comfort in a bowl! It’s a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.
Lamb Fricasse: Lamb & Greens Stew in a Lemony Sauce (Classic Recipe)
Serves 4-6:
2 – 2 and ½ pounds lamb
¼ cup olive oil
Salt and freshly ground pepper to taste
8 scallions, finely sliced
1-pound greens: Romaine lettuce, mustard greens, spinach, or dandelion greens, roughly chopped
¼ cup dill, finely chopped
2 tablespoons mint, finely chopped
For the Avgolemono sauce (egg-lemon sauce):
3 egg yolks
¼-1/2 cup fresh lemon juice
Pinch of salt
1 tablespoon cornstarch
Season the meat on both sides with salt and pepper.
Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.
Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.
Add the sliced scallions to the pot with the meat and cook over high heat for 3-5 minutes or until the scallions soften a bit.
Cover the meat with water and bring to a boil.
Cover the pot with the lid and reduce the heat to a medium low. Cook for approximately 1 and ½ to 2 hours or until the meat is tender. Stir often and add more water if needed.
Wash, dry, and coarsely chop the greens.
Once the meat is soft, add the chopped greens to the pot, cover with lid and cook until they are wilted.
Taste and add more salt and pepper if desired.
Prepare the Avgolemono sauce by combining the egg yolks, lemon juice, and corn starch in a small bowl. Whisk until smooth.
Temper the sauce by adding about ½ cup of hot liquid from the pot and whisking to combine.
Pour the sauce into the pot and mix to distribute.
Note: Traditionally, the sauce is not stirred, instead, the pot is lifted (carefully with protective kitchen mittens) and then swirled while gently shaking so that the sauce is distributed.
Cook over medium heat 3-5 minutes. Stir in the chopped mint and dill and serve.
Enjoy!
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Youvarlakia and keftedes Recipe | Nikki's Modern Mediterranean
YOUVARLAKIA
2 lbs ground beef
1 cup uncle bens rice, uncooked
1 yellow onion
3 eggs
4 lemons, juiced
2 slices of bread
3 tbsp chopped fresh parsley
1 ½ tsp. coarse sea salt
1 ½ tsp. fresh ground black pepper
48 ounces chicken broth
½ cup flour, for dredging
Diese Kohlpastetchen sind besser als Fleisch! Einfaches Rezept für die Familie in 5 Minuten!
Leckeres und einfaches Gericht mit Kohl. Es ist ganz einfach zuzubereiten und dann wird dich jeder nach diesem Rezept fragen! In diesem Video zeigen wir Ihnen, wie Sie ein köstliches Gericht zubereiten, von dem jeder, der es probiert, begeistert sein wird! Sie werden sowohl vom Kochvorgang als auch von der Leichtigkeit und Geschwindigkeit des Kochens auf jeden Fall überrascht sein! Wenn Sie Ihre Ernährung abwechslungsreicher gestalten möchten, empfehlen wir Ihnen, dieses Gericht mit Kohl zuzubereiten! Schauen Sie sich dieses Video also von Anfang bis Ende an, um zu lernen, wie man es zubereitet!
???? Hauptgericht
✔️ Kohl 500 g
✔️ 1 Karotte
✔️ 2 Schleifen
✔️ 3 Knoblauchzehen
✔️ 3 Eier
✔️ 4 EL Mehl – 60 g
✔️ 1 TL Salz
✔️ 1 TL Paprika
✔️ 1 TL schwarzer Pfeffer
✔️ Pflanzenöl
???? Soße
✔️ 3 EL griechischer Joghurt
✔️ 2 Zweige Dill
✔️ 1 geriebene eingelegte Gurke
✔️ 1 Knoblauchzehe
✔️ 1/3 TL Paprika
Greek Meatballs (Keftedes) with Tzatziki Sauce from Yummeo: Season 2
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RECIPE:
These minty Greek Meatballs are a family favorite!
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You Need: 2 Slices White Bread | 1/2 Cup Milk | 1/2 Seedless Cucumber | Sea Salt | 3 TBS EVOO | 1.5 Lbs. Lamb | Pepper | 1/4 Chopped Mint | 3 TBS Red Onion | 1 TBS Oregano | 2 Pinches Cinnamon | 3 Cloves Garlic Grated | 1 Large Egg | Zest and Juice of Lemon | Pita bread | 1.5 Cups Greek yogurt | 3 Tbs Dill Weed
Directions: 1) Pre Heat Oven 450 2) Soak the bread in milk. 3) Combine Olive Oil, Lamb, Salt and pepper In Bowl. 4) Squeeze out bread and crumble between fingers into bowl. 5) Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine. 6) Using a small ice cream scoop, form the meat mixture into balls and place on the baking sheet cook 15 to 18 minutes. 7) Press the cucumber in the strainer to get out the excess water and add to a food processor. 8) Add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. 9) Serve it!
One skillet greek meatballs and lemon butter orzo with whipped feta
RECIPE: