Lemon-Dill Turkey Bites

Tasty turkey meatballs in a sour cream dill gravy is an elegant dish to serve with rice and your favorite vegetables. Brown rice is actually quite delicious even though it is still encased in a layer of bran. White rice has been milled and polished to remove the nutritious "germ" and outer sheath.

Savory Rice

    4 cups water
    1 cup uncooked basmati rice
    1 cup uncooked brown rice
    1 teaspoon dried parsley
    Pinch mustard powder
    1 tablespoon butter
    1 teaspoon minced dried onion
    ¼ teaspoon garlic salt
    ⅛ teaspoon ground black pepper
    1 teaspoon dried dill weed

Turkey Meatballs

    1 pound 99% fat-free ground turkey breast
    ⅓ cup dry plain bread crumbs
    2 tablespoons sour cream or plain yogurt
    1 teaspoon dried dill weed
    1 teaspoon chopped lemon zest
    1 teaspoon seasoning salt
    ¼ teaspoon ground black pepper
    1 tablespoon canola oil for frying

 

Sour Cream Gravy

    Drippings from frying meat balls
    2 tablespoons butter
    ¼ cup all-purpose flour
    2 cups water
    ¼ cup sour cream or plain yogurt
    2 teaspoons chopped lemon zest
    1 tablespoon chicken base

1.  Measure the water, basmati rice, brown rice, parsley,
     mustard, butter, onion, garlic salt, pepper and dill weed into a
     rice cooker. May also be cooked in a 3-quart saucepan until  
     boiling. Reduce the heat to low and cook covered for 25 to 30
     minutes. Place any vegetables you will be serving in the top        
     portion of the rice cooker used to steam vegetables. Whole        
     green beans go well with this dish.

2.  In a large bowl, mix the turkey, crumbs, sour cream, dill
     weed, lemon zest, seasoning salt and pepper.
 
3.  Place oil in a 5-quart sauté pan. Shape 2 tablespoonfuls meat
     mixture into a meatball. Shape the rest of the meatballs the
     same size. Fry and shake the pan to turn and brown them on
     all sides. They are done when they are no longer pink inside.
     Set on a serving platter.

4.  Melt butter in the same pan. Sprinkle in the flour. Use a
     whisk to stir in water, sour cream, lemon zest, and chicken
     base, simmer until thickened.
 
5.  Serve with rice and vegetables.

     Hint: To get enough zest from 1 lemon, use a zester one way
     and then again at 90°. If you are out of lemons, use a dash
     or two of lemon pepper.
 
     Makes 16 meatballs