Turkey-dilly Meatballs

Although these are a more healthy alternative to Swedish meatballs, served over rice or noodles they are just as tasty. I believe I got this recipe out of a Good Housekeeping magazine 10 to 15 years ago.

• Ready In: 30 mins
• Serves: 8

Ingredients

• MEATBALLS

• 3  tablespoons margarine or 3  tablespoons butter, divided
• 1  large onion, finely chopped
• 2  lbs ground turkey
• 2  cups  fresh breadcrumbs
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper
• 2  large eggs
• 1⁄4 cup milk
• 1  tablespoon  chopped fresh dill or 1  teaspoon dried dill weed

• GRAVY

• 1 (14 ounce) can chicken broth
• 1⁄3 cup all-purpose flour
• 2 1⁄4 cups milk

Directions

1. In a 12-inch skillet over medium heat, cook onion in 1 tablespoon of butter or margarine until tender, stirring occasionally.
2. In large bowl, mix cooked onion, ground turkey, bread crumbs, salt, pepper, eggs, 1/4 cup milk, and dill until blended.
3. Shape into 1-inch meatballs.
4. In the same skillet over medium heat, cook meatballs in 2 tablespoons butter or margarine.
5. Cook one third at a time until lightly browned; remove to bowl as they brown.
6. In small bowl stir chicken broth and flour with wire whisk until smooth; pour into skillet.
7. Over medium-high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet; boil for 1 minute.
8. Gradually stir in milk until blended.
9. Return meatballs to skillet; heat to boiling.
10. Reduce heat to low; simmer, uncovered for 15 minutes.
11. Garnish with 1 tablespoon chopped fresh dill, if desired.