It is still a little chilly out and I crave some soup or broth. Right now, I am so focused on finishing a whole bunch of tasks making long complicated cooking banned. I just don’t have the time for it this week. Instead I am making quick dishes. Turkey Fricadelles in a chicken broth.
The “heavy work” would just be the mixing of the ground turkey. After that, it takes care of itself.
This is more of a sophisticated and old fashion dish. It is usually served in a consomme’. I am more used to Fricadelles made out of ground pork. But, if using ground turkey, you will get a very nice light and fresh taste. And, if you mix it with ginger and lemon zest the freshness & lightness is elevated even more. You can also make Fricadelles and boil them in a tomato sauce and pour it over some pasta. Another version is to bake them in the oven. I prefer to boil them in a broth though.
It is a little sad that we have forgotten many of the old timers (old classic dishes). I really appreciate eating different kinds of food. Things that my grandmother and mother used to make. These Fricadelles are an upbeat version of theirs.
Turkey Fricadelles in a Chicken broth.
Makes about 20 Fricadelles.
1 lb. ground turkey.
1 tbsp. potato flour/starch.
Zest from 1 lemon., finely chopped.
1/2-1 tbsp. finely grated fresh ginger.
2 tbsp. finely chopped herbs. Any kind. (I love to use basil/Thyme/cilantro/parsley. Either one or a combination of).
2 tbsp. finely grated parmesan cheese (optional).
1 tbsp. concentrated chicken or vegetable broth.
Salt & pepper to taste.
Splash of hot sauce (optional).
Good quality chicken broth or consomme’.
Mix the ground turkey, herbs, zest, egg and all the rest of the ingredients together in a bowl. Make sure all is well combined. Form little “meatballs” of the mixture, about 3/4″-1″ in size.
Let the broth or consomme’ come to a boil. Drop in the Fricadelles, one by one and make sure they don’t stick together. Let them simmer slowly (so that they don’t boil too hard and break into pieces). It should take about 8-10 minutes. They should be slightly firm to the touch. Note that since it is poultry they must be cooked all the way through. I use the broth that I boiled the Fricadelles in, but you can just as well boil some clean and clear broth on the side and lift over the Fricadelles into that broth for a clean serving. I usually strain the broth I boiled the Fricadelles in since it becomes very flavorful.
You can make lot’s of Fricadelles and freeze them for future use. Perfect to just defrost in the fridge over night and drop into any dish for dinner.