Fluffy, delicate, easy to make and tasty meatballs in a version lighter than traditional pork, because it is made of lean turkey meat. In addition, a great creamy dill sauce with the addition of carrots, which goes perfectly with meatballs. The perfect idea for a quick lunch for the whole family 🙂


500 g ground turkey
2 garlic cloves, minced
1 onion, minced
3 tablespoon of flour
1 large egg
¼ teaspoon of salt
½ teaspoon of freshly ground black pepper
1 cup of chicken broth
1 tablespoon of butter
carrots, grated
dill, chopped
50 g heavy cream


In a medium bowl, place the ground turkey, garlic, onion, 2 tablespoons of flour, egg and salt and pepper. Mix them together using your hands. Cover and refrigerate for 30 minutes. Remove the meat from the fridge and form round balls. Set aside. Boil a liter of water into a pot. When the water is boiling, add the balls into the pot and cook for 15 minutes. I cook the meatballs in batches. Remove from the pot and set aside. Now it’s time to make a sauce. Melt the butter in a large pan over medium heat. Add the remaining flour and mix them together. Pour in the broth and mix until the flour dissolves. Add in the carrots, dill and cream and simmer for 5 minutes or until the sauce has thickens. Add the cooked meatballs and continue cooking for 5 more minutes to coat the meatballs with the sauce. Season with salt and pepper.


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