Turkey meatballs simmer in a light cream sauce with peas, lemon and dill. Breadcrumbs and egg help the meatballs hold together, while the lemon is stirred in after cooking.
Ingredients
- 500 g ground turkey
- 50 g breadcrumbs
- 1 large egg
- 2 garlic cloves, minced
- 2 tbsp chopped fresh dill, divided
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 250 ml chicken stock
- 100 ml heavy cream
- 150 g frozen peas
- 1 tbsp lemon juice
- 1 tsp cornflour
Method
- Mix turkey, breadcrumbs, egg, garlic, one tablespoon dill, salt and pepper just until combined. Shape into 16 equal meatballs with lightly damp hands.
- Heat oil in a wide nonstick skillet over medium heat. Brown meatballs for 6–8 minutes, turning gently. They do not need to be cooked through yet.
- Pour in chicken stock, cover and simmer gently for 8–10 minutes. Turn once and check that the largest meatballs reach 74°C in the center.
- Stir cornflour into the cold cream until smooth. Pour into the pan with the frozen peas and simmer uncovered for 3–4 minutes, stirring carefully until the sauce thickens lightly and the peas are hot.
- Remove from heat. Stir in lemon juice and the remaining tablespoon dill. Divide the meatballs, peas and sauce between four shallow bowls. No other garnish is needed.
- Serve immediately. If adding bread, rice or potatoes, prepare these separately; they are optional and not included in the quantities.
- Cool leftovers within two hours and refrigerate for up to three days. Reheat gently until the meatballs reach 74°C throughout, adding a little water if the sauce is too thick.
Mix lightly
Overworking ground turkey can make the meatballs firm. Stop once the ingredients are evenly combined.
Brown then simmer
Browning builds flavor; the covered simmer finishes cooking the centers.
Add lemon off the heat
Stir it in at the end for a fresher flavor and smoother cream sauce.
FAQs
- How many servings does this make?
-
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
-
Serve immediately. If adding bread, rice or potatoes, prepare these separately; they are optional and not included in the quantities.
- How should I store leftovers?
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Cool leftovers within two hours and refrigerate for up to three days. Reheat gently until the meatballs reach 74°C throughout, adding a little water if the sauce is too thick.
