Sunday, September 21, 2008


2 lb ground turkey
12 oz pork sausage
1 egg, beaten
1/2 medium onion, chopped
2 cloves garlic, minced
1/2 tsp each dry mustard, tarragon, and black pepper
1 1/4 tsp dried dill
1 tbsp each butter and oil
10.75 oz can beef broth
1/2 cup chopped parsley
4 medium carrots, cut in long strips
2 tbsp vinegar with 3 tbsp water

Mix together turkey, sausage, egg, half of the onion and half of the garlic, all mustard, tarragon and 1/2 the pepper and 3/4 tsp of the dill. Roll into 1-inch balls. In a large skillet, melt fat, saute remaining garlic, onion, and pepper. Add meatballs and lightly brown. Add broth, parsley, carrots, remaining dill, and vinegar and water mixture. Cover, bring to gentle boil. Reduce heat and simmer until carrots are tender. Serve as appetizer or main course over rice. Serves 8.

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