Recipe by Katha
Mom's been making these forever. My brother always insisted she bring these to every event he had at his home.I never really under stood why as by the time I got to the food they were gone. So I tried them for myself everyone enjoyed them,luckly I tried them when I was making them as they also dissapeared.
Top Review by dreamchef9936
I love this recipe. I just made them today for tonight's dinner. I made a few changes. I used olive oil, I sautéed the onion and garlic prior to mixing it into the meatball mixture. I added a tablespoon of flour to the pan prior to adding the broth, lemon juice and seasonings. Stirred it around a bit until it had a nice light brown color. Then I added in the other ingredients. I also added a little fresh parsley at the end.
- 1 egg
- 1 lb ground turkey
- 1 1⁄4 cups fresh breadcrumbs (2 1/2 slices)
- 1⁄2 cup finely chopped onion
- 1 clove garlic, finely minced
- 2 teaspoons tarragon leaves (crumbled)
- 1⁄2 teaspoon pepper
- 4 tablespoons canola oil
- 1 cup chicken broth
- 3 tablespoons lemon juice
- 1⁄4 teaspoon salt (optional)
Directions See How It's Made
- Combine egg, turkey,crumbs,onion and garlic with 1 tsp tarragon 1/8 tsp salt& 1/4 tsp pepper.
- Mix well.
- Using a small spoon shape into 30-40 meatballs.
- Brown 1/2 meatballs in 2 1/2 Tbs oil in a large skillet about 6 minutes turning as sides brown.
- Remove to a platter.
- Brown remaining meatball adding rest of oil if needed 2-3 minutes turning as above.
- Remove to platter.
- To the skillet add chicken broth,lemon juice, remaining tarragon, salt if desired& pepper.
- Heat to a low boil.
- You may thicken the broth with cornstarch/water mix if desire or leave it with out.
- Add meat balls to pan coat with sauce.
- Serve as an appetizer or serve over rice or egg noodles.
- Best if prepared a day ahead of time.
- Also freezes well.