• Itsa Meatball - 11

    From Dave Drum@1:3634/12 to All on Sun Feb 26 12:34:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Frikadelki In Broth w/Fermented Herbs
    Categories: Poultry, Herbs, Vegetables, Potatoes
    Yield: 7 servings

    MMMMM----------------------FERMENTED HERBS---------------------------
    1/2 c Rough chopped basil leaves &
    - stems
    1/2 c Rough chopped dill leaves &
    - stems
    1/2 c Rough chopped flat-leaf
    - parsley leaves & stems
    1 1/2 ts Kosher salt

    MMMMM------------------BROTH & TURKEY MEATBALLS-----------------------
    2 sm Yellow onions
    1 lb Ground turkey
    Salt & fresh ground pepper
    1 tb Unsalted butter
    1 sm Carrot
    1 lb Yukon gold potatoes; peeled,
    - in 1/2" cubes
    1 Bay leaf

    MAKE THE FERMENTED HERBS: In a medium bowl, toss the
    basil with the dill, parsley, and salt until evenly
    combined. Cover the herbs with a square of cheesecloth
    and weight with a plate small enough to fit over the
    herbs but not touch the sides of the bowl. Place a heavy
    can or weight on the plate and refrigerate the herbs.
    After 24 hours, remove the weights and rinse and wring
    out the cheesecloth. Replace the cheesecloth and weights
    over the herbs and repeat once a day for 4 more days.
    After the fifth day, remove the weights, discard the
    cheesecloth, and scrape the herbs into a small jar. Seal
    the jar and refrigerate the herbs until ready to use, or
    up to 2 weeks.

    MAKE THE MEATBALLS AND BROTH: Using the large holes of a
    box grater, grate 1 onion into a large bowl and add 1
    tablespoon of the fermented herbs and the turkey meat.
    Season the meat with salt and pepper and, using your
    hands, mix until evenly combined. Using a tablespoon
    measure, portion the meat into about 3 dozen 1/2-oz.
    meatballs.

    In a large saucepan, heat the butter over medium. Finely
    chop the remaining onion and finely grate the carrot.
    Add both to the pan and cook, stirring, until softened,
    5 minutes. Add the potatoes, bay leaf, and 8 cups water
    and bring to a boil. Reduce the heat to maintain a
    steady simmer and cook for 5 minutes. Add the meatballs
    and cook until the meatballs and potatoes are tender,
    about 10 minutes. Ladle the meatballs, vegetables, and
    broth into soup bowls and serve with the fermented herbs
    on the side, using them as a seasoning instead of salt.

    by Olia Hercules.

    Serves 6 - 8

    RECIPE FROM: https://www.saveur.com

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