How To make 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
How To make Lemon Dill Meatballs with Artichokes's Videos
One skillet greek meatballs and lemon butter orzo with whipped feta
RECIPE:
Dinner Recipe: ONE POT Lamb Meatballs w/ Lemon Farro & Whipped Feta by Everyday Gourmet with Blakely
For Easter, I always love to make a special recipe and it usually has lamb involved. This year is a little different than most and the big family gathering has been put on hold- BUT that doesn't mean I won't still cook something delicious and special! This one pot easy dinner recipe looks and tastes like it could be at a fancy restaurant but is not hard to make! Give it a try this Easter.
Don't forget to LIKE SHARE COMMENT and SUBSCRIBE to @EverydayGourmetWithBlakely for more delicious recipes and videos!
Avgolemono — Greek Lemon Chicken Soup
Avgolemono is a traditional Greek lemon chicken soup that’s simply comfort in a bowl! It’s a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.
Keto Savory Chaffles with Olives and Lemon/Lamb Meatballs with Fresh Dill/Tzatziki/Waffle
KETO- Greek Savory Chaffles with Olives and Lemon. Lamb Meatballs with Fresh Dill and Tzatziki
'These are great even if you are not doing KETO. We show you how to do everything here. Stay tuned for some great food. They are crisp on the outside and tender (soft) on the inside. They re-heat well in the toaster or also could be put into a toaster oven to re-heat. Freezing does not effect them in a negative way. They crisp up and taste wonderful after freezing and putting into a toaster. If you are looking for a KETO option for bread this is a great one. We did open-faced Lamb Meatballs with Fresh Dill, Garlic, and Lemon. Give them a try. You won't regret it. I eat bread at times and I love these. The sauce is Tzatziki.
'
'Lamb Meatballs
'Ground lamb- 2 lbs
'Garlic Cloves Chopped- 8 large
'Scallions Chopped- 2 each
'Fresh Dill- 3/4 Cup
'Dried Oregano- 2 Tbsp
Salt- to taste
Pepper- to taste
'Avocado oil- 1 ounce
Lemon Zest from 1/2 lemon
Lemon juice- 1.5 Tbsp
'Drizzle 1 Tbsp Avocado oil before roasting
'
Tzatziki Sauce
'Whole Milk Yogurt- 1 1/4 Cup (or kefir)
'Cloudy Olive Oil (un-filtered) - 2 Tbsp
Lemon Juice- 2 Tbsp
'Garlic- 4 large cloves (minced)
Fresh Mint- 1/2 cup
Fresh Dill- 1 ounce
Cucumber 1 English or 3 smaller ones (peel and dice)
Can also salt the cucumbers to sit for a bit if you like.
'Salt- to taste
Chaffle Batter-
Whole eggs (frothy whipped) 3
'Salt- 1/4 tsp
'Baking powder- 1 tsp
Ground Psyllium husk- 2 tsp
Avocado oil- 2 Tbsp
'Feta cheese-3/4 cup
Mozzarella cheese- 1/3 + cup
'Dried mixed Greek herbs (or Italian) 1 Tbsp
'Mixed olives with capers and roasted peppers (any combination that you enjoy).
Tapanade works too- 1/2 cup
#chaffles #keto #ketodiet
'
'
'
Greek Style Peas & Artichoke Hearts | Greek Vegan Recipe
Here's an excellent Greek style peas & artichoke hearts recipe that's quick and easy. This Greek vegan stew can be enjoyed as a main or as a side. Try it today, love it forever...
Recipe:
Ken's Greek Table Newsletter:
Ken's Extra Virgin Olive Oil:
Shop Ken's Greek Table:
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
Follow link for more videos:
For collaborations or business inquiries contact:
Ken's Greek Table
770 Lawrence Ave. W.
P.O. Box 58024
Toronto, ON M6A 3C8
Canada
(416) 209-8414
info@kensgreektable.com
Website:
Instagram: ken_panagopoulos
Twitter: @kenpanagopoulos
Facebook: therealkenpanagopoulos
Pinterest:
VEGAN SPINACH BALLS AND LEMON DILL DIP! LOW-FAT & GLUTEN-FREE
This recipe is so easy and so delicious it's almost too good to be true. The creaminess of the spinach contrasts with the crunchiness of the balls, and to make things even better, there is this superb lemon dill dip that brightens things up and makes your tastebuds sing of joy!
VEGAN SPINACH BALLS AND LEMON DILL DIP! LOW-FAT & GLUTEN-FREE
INGREDIENTS:
FOR THE SPINACH BALLS:
250g (8.8 oz) of raw spinach
1/2 cup of finely chopped onions
1 teaspoon of garlic powder
1 cup of rice flour
1/2 cup of potato starch
1 teaspoon of salt
1 tablespoon of yellow curry or 1/2 teaspoon of garam masala (optional)
1 teaspoon of baking powder
2 to 3 tablespoons of olive oil
1/3 cup of water
1 tablespoon of lemon juice
FOR THE LEMON DILL DIP:
1 1/2 cups of unsweetened coconut yogurt
salt to taste
black pepper to taste
1/2 teaspoon of garlic powder or minced garlic
2 tablespoons of lemon juice
fresh dill to taste
CUPS MEASUREMENT:
1 CUP: 250 ml
1/2 CUP: 125 ml
1/3 CUP: 83 ml
1/4 CUP: 62 ml
METHOD:
Add some olive oil to a skillet, when hot, add the onions, saute in medium heat until the onions are golden. Reserve.
Chop the spinach, add it to a bowl along with the remainder of the ingredients for the spinach balls.
Mix all very well then form small size balls.
Preheat the oven at 180C (356F).
Place the balls in a baking sheet, cover them with aluminum foil or plastic film, and put them in the fridge for 30 minutes or in the freezer for 15 minutes.
Remove the balls from the fridge or freezer, uncover them, and put them in the oven for 35 to 40 minutes. This time can vary according to your oven.
Meanwhile, add all the ingredients for the dip in a small-sized bowl and mix them until incorporated.
???? PRINTABLE RECIPE: chefjanapinheiro.com
❤️Support me on Patreon❤️
Follow me on Social Media:
Instagram: @chefjana
Follow me on Facebook: Chef Jana Pinheiro
Website:
???? SOME OTHER AWESOME RECIPES:
❤️ My vegan Italian sausage recipe:
❤️ My vegan TVP recipe:
❤️ My vegan white mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
—————————————————————————————————————————————————————
???? Visit my Amazon Shop:
♥︎ The sour starch (polvilho azedo) I use
♥︎ The bear claws oven mittens I use:
♥︎ The ceramic casserole dish I use:
♥︎ The gratin dish I love:
♥︎ The skillets I love:
♥︎ The skillet I use:
♥︎ The dutch oven casserole I use:
♥︎ The food processor that I love:
♥︎ The pot I use:
♥︎ The baking sheet I use:
♥︎ The wok I use:
♥︎ The pan I use:
♥︎ The knife I use:
♥︎ The camera I use:
♥︎ The measuring cups I use:
♥︎ The measuring spoons I use:
♥︎ The garlic keeper I use:
---------------------------------------------------------------------------------------------------------------
Support me on Patreon:
Follow me on Social Media:
Instagram: @chefjana
Follow me on Facebook: Chef Jana Pinheiro
———————————————————————————————————————————————————————————
MUSIC:
BLUEBIRD”
E's Jammy Jams - YouTube Music
EVERGREEN FIELDS
Tape Machine - Epidemic Sound
WAKING UP IN FORTALEZA
Redeemin - Epidemic Sound
------------------------------------------------------------------------------------------------------------------------------------------------
VEGAN SPINACH BALLS AND LEMON DILL DIP! LOW-FAT & GLUTEN-FREE recipe by chef Jana Pinheiro