Meatballs and noodles in lemon-dill sauce

No picture today as the camera is on a business trip in Montreal (it leads such a jet-set lifestyle, that camera) but I wanted to share the spring-inspired dish we enjoyed for dinner tonight with you all the same.

What you need:

1 lb lean ground chicken, pork, turkey or lamb – or any combination of those

3/4 cup breadcrumbs

3 eggs

4 cloves of minced garlic

4 tbsp dill

1 tsp salt

pepper to taste

1 tbsp olive oil

1 cup water

2 tbsp butter

1/2 cup lemon juice

1 12 oz. package of egg noodles

Start by putting the water for the noodles on to boil. In a large bowl combine ground meat, breadcrumbs, 1 egg, 2 cloves of garlic, 2 tablespoons of dill, salt and pepper. Mix well and roll into balls about 1.5 inches in diameter each. Heat the olive oil to medium-high in a heavy skillet then add the meatballs to brown.

Turn the heat down to medium and cook for another 3- 4 minutes. At this point the noodle water is likely boiling so go ahead and put the noodles in to cook according to the directions on the package. Once the noodles are in add the lemon juice to the water and add that mixture to the skillet a little at a time, using it to deglaze the pan as you go until all of the water/lemon mix is in the pan.

Let that come to a simmer, still over medium heat and add the butter. Beat the eggs in a medium sized bowl while waiting. Once the stuff in the skillet has reached a simmer add some of it to the bowl with the eggs a little at a time, stirring constantly. I like to use a turkey baster for that job as gives greater control over how much is added and is easy to use with only one free hand.

You’ll want to mix in at least half of the hot mixture in order to prevent the eggs from cooking once returning the sauce to the pan. Add it back to the pan, a little at a time, stirring all the while again (I know, I’m so demanding) until everything is thoroughly mixed together and uniform. Bring it back up to a simmer – still stirring or the eggs might go wonky and toss in the remaining dill and garlic once there. Then it’s all ready to go over the noodles.

I like to serve this in bowls with loads and loads of freshly ground pepper and a light salad drizzled in nothing but lemon juice on the side…or peas. It’s really good with peas too.


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