Ingredients

Instructions

  1. Combine egg, turkey,crumbs,onion and garlic with 1 tsp tarragon 1/8 tsp salt& 1/4 tsp pepper.
  2. Mix well.
  3. Using a small spoon shape into 30-40 meatballs.
  4. Brown 1/2 meatballs in 2 1/2 Tbs oil in a large skillet about 6 minutes turning as sides brown.
  5. Remove to a platter.
  6. Brown remaining meatball adding rest of oil if needed 2-3 minutes turning as above.
  7. Remove to platter.
  8. To the skillet add chicken broth,lemon juice, remaining tarragon, salt if desired& pepper.
  9. Heat to a low boil.
  10. You may thicken the broth with cornstarch/water mix if desire or leave it with out.
  11. Add meat balls to pan coat with sauce.
  12. Serve as an appetizer or serve over rice or egg noodles.
  13. Best if prepared a day ahead of time.
  14. Also freezes well.