A delicious fast-fix comfort food, chicken meatballs with this creamy sauce over hot broad noodles hits the spot on a cold and busy day.

1 pound ground chicken
4-1/2 teaspoons cornstarch
1 egg
2-1/4 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1-1/2 teaspoons dried dill weed
1/4 pound Gjetost*, Brunost or Mesost cheese
4 – 6 cups wide egg noodles, cooked

Preparation:
Cook the noodles according to package instructions. Meanwhile, place the chicken in a bowl and mix in 1-1/2 teaspoons cornstarch, the egg, 1/4 cup broth, salt, lemon peel and 1 teaspoon of the dill weed. Dice the cheese into 1/4-inch pieces.

Cook the meatballs:

Set aside 2 tablespoons of the chicken broth and add the rest to a 12-inch skillet. Place the skillet over medium to medium high heat to bring to a simmer. As the broth is heating, using a level tablespoon measure and scoop the ground chicken mixture by level tablespoons into the broth. You want a little space between the meatballs or they can bind together as they cook. Once all the meat is in the broth, cover and simmer for 3 – 4 minutes until cooked. The center of the meatballs will be white when done.

Make the sauce:
Leaving the broth in the pan, transfer the cooked meatballs to a bowl. Combine the remaining cornstarch with enough water to make it smooth and whisk the cornstarch into the hot broth to thicken. Increase the heat to high, add the cheese and whisk until it melts.

Finish and serve:
Return the meatballs to the sauce and turn the heat off. Gently stir the meatballs in the sauce for about a minute until the meatballs are thoroughly reheated. Place a portion of hot egg noodles into a bowl and spoon meatballs and sauce over the top. Garnish with a light dusting of dill weed.

Yield: 4 servings.

*Gjetost (pronounced yea-toast), Brunost and Mesost cheese are the same cheese by different names and can be found in the specialty or international section of many supermarkets. Look for “Ski Queen” in the red package.

The cheese is traditionally made from goats milk, but is now frequently crafted from a blend of goat and cow milk. The cheese is dark-tan to light brown in color with a smooth texture and ever so slight caramel flavor.

(Alternate & misspellings for search purposes: recipies, recepy, recipes, recepe, recipy, recipet, reicpe, recepey, chickn, ciken, checken, shicken chikin, lmon, lemn, lemmon, leman)

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