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Ingredientes
- 1/2 c. Bulgur
- 1 c. Boiling water
- 1/3 lb Turkey light meat, skinless, grnd (2/3 c.)
- 1 sm Egg
- 14 ounce Fat-free chicken broth, low salt
- 1/4 tsp Celery salt, (beau monde)
- 1 tsp Grated lemon rind, fresh
- 1/2 tsp Dry dill weed
- 1 tsp Cornstarch, mixed with
- 1/4 c. Water, as thickener
- 2 ounce Gjetost Cheese, cut into 1/4" dice
- 2 c. Cooked noodles, wide, cooked, hot
- Â Â Brussel sprouts, see recipe
Direcciones
- A 'Sunset' Idea: the cheese tastes like sweet caramel with a tangy nip. We
- 1. With a fork, stir turkey to mix well with bulgur, egg, grated lemon peel, and dill, to taste.
- 2. In a 12-inch or possibly larger frying pan, bring broth to a simmer. As broth heats, drop level Tbsp. portions of turkey into the liquid, keeping pcs slightly apart and a bit rounded. Cover and simmer till meat is white in center (cut to test), 4 to 5 min.
- 3. With a Slotted spoon, transfer meatballs to a bowl. Mix remaining the cornstarch with water till smooth, and whisk into broth. Then heat to thicken. Turn heat to medium and add in cheese, and stir or possibly whisk till it melts.
- 4. Return meatballs to sauce, toss gently to coat, and heat for about 1 minute. Pour over noodles in a bowl and garnish with a little dill.
- Based on an idea from Jerry Anne DiVecchio's Foodguide: COOK'S discovery
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 725g | |
| Recipe makes 2 servings | |
| Calories 1223 | |
| Calories from Fat 119 | 10% |
| Total Fat 13.52g | 17% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 997mg | 42% |
| Potassium 1015mg | 29% |
| Total Carbs 239.18g | 64% |
| Dietary Fiber 11.6g | 39% |
| Sugars 0.72g | 0% |
| Protein 30.72g | 49% |
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