When I think of dill and mint together I think of Greece. My favourite tzatziki always has a touch of mint. One day I was asked to make some “Danish Meatballs” with a creamy dill sauce. I happened to have an abundance of mint, it grows like a weed for me. So I chopped some up and had a hit on my hands.
Serves 4
1 pound/450g gluten free egg noodles, cooked according to package directions
1 pound /450g ground turkey
1 teaspoon/5ml sea salt
½ teaspoon/2ml black pepper
1 tablespoon onion, minced
½ cup/118ml rice crumbs
¼ cup/60ml melted butter or canola oil
2 tablespoons/30ml gluten free a/p flour
½ cup/125ml chicken stock
½ cup/125ml rice sour cream
1 tablespoon/15ml fresh dill
1 tablespoon/15ml fresh mint, chopped
Preheat oven to 375F/190c/GasMark as5
In a large bowl, combine ground turkey salt, pepper, onion and rice crumbs. Moisten hands and roll into golf sized balls. Arrange in a single layer on a large, shallow baking sheet. Bake meatballs for 20-25 minutes until cooked through. In a saucepan heat oil. Whisk in flour until there are no lumps. Gradually pour in stock, whisking constantly until well blended. Add sour cream, dill and mint, stirring to combine. Heat through. Serve meatballs on pasta topped with cream sauce.
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