Norwegian Turkey Meatballs With Brown Cheese Sauce

Recipe Ingredients

1/2 cup	118ml	Bulgur
1 cup	237ml	Boiling water
1/3 lb	151g / 5.3oz	Turkey light meat - skinless, ground (2/3 cup)
1		Egg (small)
14 oz	397g	Fat-free chicken broth - low salt
1/4 teaspoon	1.3ml	Celery salt - (beau monde)
1 teaspoon	5ml	Grated lemon rind - fresh
1/2 teaspoon	2.5ml	Dried dill weed
1 teaspoon	5ml	Cornstarch - mixed with
1/4 cup	59ml	Water - as thickener
2 oz	56g	Gjetost cheese - cut into 1/4" dice
2 cups	474ml	Cooked noodles - wide, cooked, warm
		Brussels sprouts - see recipe

Recipe Instructions

A 'Sunset' Idea: the cheese tastes like sweet caramel with a tangy nip. We served it with City Sprouts (Revised) -- a Feniger and Milliken idea.

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 larger frying pan, bring broth to a simmer. As broth heats, drop level tablespoon portions of turkey into the liquid, keeping pieces slightly apart and a bit rounded. Cover and simmer until meat is white in center (cut to test), 4 to 5 minutes.

3. With a Slotted spoon, transfer meatballs to a bowl. Mix remaining the cornstarch with water until smooth, and whisk into broth. Then heat to thicken. Turn heat to medium and add cheese, and stir or whisk until 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 (Sunset January 1997; p.90) / See Norwegian Chicken Meatballs (in Sunset.mcf).

Source:
Cooking Live Show #CL8938

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