• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Norwegian Turkey Meatballs with Brown Cheese Sauce

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1/2 c Bulgur
  • 1 c Boiling water
  • 1/3 lb Turkey light meat, skinless,
  • -ground (2/3 cup)
  • 1 sm Egg
  • 14 oz Fat-free chicken broth, low
  • -salt
  • 1/4 ts Celery salt, (beau monde)
  • 1 ts Grated lemon rind, fresh
  • 1/2 ts Dried dill weed
  • 1 ts Cornstarch, mixed with
  • 1/4 c Water, as thickener
  • 2 oz Gjetost Cheese, cut into
  • -1/4" dice
  • 2 c Cooked noodles, wide,
  • -cooked, warm
  • Brussel sprouts, see recipe


A 'Sunset' Idea: the cheese tastes like sweet caramel with a tangy nip. We
served it with City Sprouts (Revised) a Feniger and Milliken idea: 630
cals (fat 17g / 22.6% cff). Without the sprouts: 563 cals (fat 13 g / 19.4%

1. With a fork, stir turkey to mix well with bulgur, egg, grated lemon
peel, and dill, to taste.

2. In a 12-inch or larger frying pan, bring broth to a simmer. As broth
heats, drop level tablespoon portions of turkey into the liquid, keeping
pieces slightly apart and a bit rounded. Cover and simmer until meat is
white in center (cut to test), 4 to 5 minutes.

3. With a Slotted spoon, transfer meatballs to a bowl. Mix remaining the
cornstarch with water until smooth, and whisk into broth. Then heat to
thicken. Turn heat to medium and add cheese, and stir or whisk until it

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.

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