Instructions: A Sunset Idea: the cheese tastes like sweet caramel with a tangy nip. We

1. With a fork, stir turkey to mix well with bulgur, egg, grated lemon peel, and dill, to taste.

2. In a 12-inch or larger frying pan, bring broth to a simmer. As broth heats, drop level tablespoon portions of turkey into the liquid, keeping pieces slightly apart and a bit rounded. Cover and simmer until meat is white in center (cut to test), 4 to 5 minutes.

3. With a Slotted spoon, transfer meatballs to a bowl. Mix remaining the cornstarch with water until smooth, and whisk into broth. Then heat to thicken. Turn heat to medium and add cheese, and stir or whisk until it melts.

4. Return meatballs to sauce, toss gently to coat, and heat for about 1 minute. Pour over noodles in a bowl and garnish with a little dill.

Based on an idea from Jerry Anne DiVecchios Foodguide: COOKS discovery

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.