Lemon Dill Meatballs With Artichokes

4 slices white bread

1/4 cup milk

2 pounds raw ground turkey or chicken

1/4 cup grated onions

2 eggs

1 tablespoon chopped fresh dill or 1 tsp. dried

1 tablespoon grated lemon rind

1 teaspoon salt

1/4 teaspoon pepper

1 can chicken broth

3 3/4 cups water

1/2 cup each margarine and flour

1/4 cup lemon juice

2 tablespoons drained capers

2 one pound cans artichoke hearts -- halved

parsley lemon twist hot cooked rice for 4

Soak bread in milk. Mash with fork. Add ground turkey, onion, eggs, dill, grated lemon rind, saltand pepper. Mix. Refrigerate for 1 hour or more. With damp hands, roll into 32 meatballs, about 2 Tbsp. each. Combine chicken broth and water. In large frypan bring to a boil. Add meatballs in one layer. Lower heat. Simmer, covered for 15 mins. Remove ballswith slotted spoon. Place in Micro dish. Cover. Strain liquid. Add water to make 4 cups. Melt margarine in same pan. Add flour. Cook until bubbly, 1 minute, stirring in poaching liquid, lemon juice and capers. Pour over meatbalss and artichokes, drained and halved. When ready to serve, Microwave until heated through. Can garnish with parsley and lemon twists. To Freeze: Spoon 4 meatballs, a few artichole pieces and sauce into individual boilable bags. Label, dat and freeze, up to 2 months. Place bags in boiling water in Medium saucepan. Boil for 15 minutes. Serve over rice. Posted by bobbi744@sojourn.com