Meatballs with tarragon and dill

Aromatic turkey thighs with tarragon and dill: a recipe that combines tradition with a touch of innovation

There are moments in life when we realize how much joy we have lost in cooking, and discovering ingredients like tarragon can be a revelation. With a rich fragrance and a distinctive flavor, tarragon not only enhances dishes but also brings numerous benefits to the body. In this recipe, I will show you how to transform a simple turkey thigh into a culinary delight, full of flavor and aroma.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients:

- 500 g turkey meat (or beef, according to preferences)
- 1 large onion
- 3 tablespoons of rice
- 1 egg
- 100 ml oil
- 4 bunches of fresh dill
- 2 bunches of fresh tarragon
- 5 tomatoes (or ½ can of tomatoes in their juice)
- Salt and pepper to taste

Preparation:

1. Preparing the meat: Start by deboning the turkey thigh, discarding the skin and cutting the meat into small cubes. This will facilitate the subsequent chopping. Also, if you prefer a heartier option, beef is an excellent choice.

2. Chopping the ingredients: Using a food processor or a sharp knife, chop the meat along with the onion. The onion brings a pleasant sweetness and a complementary aroma, so don’t skip it.

3. Mixing the ingredients: In a large bowl, add the chopped meat, onion, salt, pepper, and well-washed rice. Let the rice soak in water for 10 minutes before adding it to the meat mixture.

4. Incorporating the egg: Add the egg to the mixture and mix well until all ingredients are homogeneous. The egg will help bind the mixture, giving it a pleasant texture.

5. Preparing the herbs: Tear the dill and tarragon leaves from the stems, making sure to wash them well under cold running water. These aromatic plants will add an unmistakable fragrance to the dish.

6. Forming the meatballs: Wet your hands to avoid sticking and form meatballs of the desired size. They will be cooked later, so they don’t need to be perfectly uniform.

7. Boiling the meatballs: In a large pot, bring water to a boil and add salt. When the water is boiling, carefully add the meatballs. Let them boil for about 10 minutes, skimming off any foam that forms on the surface.

8. Boiling the herbs: Chop the remaining dill and tarragon and add them to the pot with the water in which the meatballs boiled. This will add extra flavor and color to the soup.

9. Adding the tomatoes: Peel the tomatoes and puree them using a blender or chop them into small cubes. If using canned tomatoes, add them directly to the pot. Pour the pureed tomatoes over the meatballs and stir gently.

10. Finalizing the dish: Add the oil to the pot and let everything simmer together for another 10-15 minutes, until the meatballs are fully cooked and the flavors have blended harmoniously.

11. Serving: The meatball soup with tarragon and dill is served hot, with a spoonful of sour cream or yogurt on top. This will add a perfect creamy contrast to the sour taste of the dish.

Useful tips:

- For an even more intense flavor: You can add a teaspoon of sweet or spicy paprika to the meat mixture for a touch of warmth.
- Meat variations: If you want to experiment, try adding pork or chicken, as each will provide a different taste.
- Attention to rice: Make sure the rice is thoroughly washed to avoid sticking the meatballs. Also, do not use too much rice, otherwise, the dish will become too dense.
- Alternative for herbs: If you can't find fresh tarragon, you can use dried tarragon, but use it sparingly as the flavor is more concentrated.

Frequently asked questions:

1. Can I use store-bought ground meat? Yes, for a quicker dish, you can use store-bought ground turkey or beef.
2. How can I store the meatballs for the next day? Keep the meatballs in the refrigerator in an airtight container. Reheat them over low heat, adding a little liquid if necessary.
3. Can the meatballs be frozen? Yes, the meatballs can be frozen. Make sure to submerge them in liquid (soup or water) to prevent drying out.

Calories and nutritional benefits:

This tarragon and dill meatball recipe is not only delicious but also healthy. In a 200 g serving, you will consume approximately 300-350 calories, depending on the type of meat used. Turkey meat is an excellent source of lean protein, and the herbs bring essential vitamins and antioxidants.

Serving suggestions:

This meatball soup pairs perfectly with a slice of fresh bread or crunchy croutons. For an even more enjoyable experience, accompany the dish with a dry white wine or a cold lemonade, which will balance the intense flavors of the dish.

So, don’t miss the chance to try this wonderful recipe. Whether you prepare it for a special occasion or simply to treat yourself, the meatballs with tarragon and dill will bring warmth and joy to your kitchen. Bon appétit!