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Garlic Dill Meatballs
by Sam Moody
serves: 2
  Serve over noodles.
Meatball mixture can be made in advance and meatballs formed, then frozen until reacy to use.
Ingredients:
  1 pound   ground chicken or turkey
  1/2 pound   ground pork
  1 small   onion, finely chopped
  1/2 cup   ground pork rinds (optional)
  1 large   egg
  2 cloves   garlic, minced
  1 tablespoon   dill
    salt and pepper to taste
  2 tablespoons   grape seed oil
  1 cup   chicken stock
  1 cup   cream cheese
Directions:
  Preheat the oven to 375 F.

Combine the chicken, port,onion, port rinds, if using, egg, garlic, dill, salt, and pepper in a bowl and mix well. Divide the mixture into twelve 2-inch meatballs.

Heat the oil in a large ovenproof skilled over meduim-high heat until hot but not smoking. Brown the meatballs, turning them, about 6 minutes. Transfer the skkillet to the oven ad bake the meadballs, covered for 15 minutes.

Remove the skilled from the oven and transfer the meatballs to a platter and keep warm. Add the chicken stock and bring to a boil, making sure to scrape any brown bits from the skillet. Reduce liquid for 2-3 minutes. Remove from heat, add the cream cheese and blend well. Simmer the mixture on medium-low for 5 minutes or until cream cheese is melted and blended, and sauce is heated through. Return the meatballs to the skillet. Simmer, covered for 5 minutes. Serve immediately.