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  • Norwegian Turkey Meatballs With Brown Cheese Sauce

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    Norwegian Turkey Meatballs With Brown Cheese Sauce
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 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
    •     Brussel sprouts, see recipe

    Directions

    1. A 'Sunset' Idea: the cheese tastes like sweet caramel with a tangy nip. We
    2. 1. With a fork, stir turkey to mix well with bulgur, egg, grated lemon peel, and dill, to taste.
    3. 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.
    4. 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.
    5. 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.
    6. Based on an idea from Jerry Anne DiVecchio's Foodguide: COOK'S discovery

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