Simple Recipes for Every Day
Creamy Turkey Meatballs
- Serves: 4
- Prep Time: 15 min
- Cook Time: 35 min
Ingredients
Meatballs
- 1 pound ground turkey
- ½ cup panko breadcrumbs
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon mustard powder
- 1 large egg
- ½ teaspoon onion powder
- 1 to 2 cloves garlic, minced
- 1½ teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
Cream Sauce
- 4 tablespoons salted butter
- ¼ cup all purpose flour
- 2 cups chicken stock
- ¾ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 teaspoons Worcestershire sauce
- ¾ cup heavy cream
- ¼ teaspoon ground nutmeg
- Minced fresh parsley, for serving
Ingredients
Meatballs
- 1 pound ground turkey
- ½ cup panko breadcrumbs
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon mustard powder
- 1 large egg
- ½ teaspoon onion powder
- 1 to 2 cloves garlic, minced
- 1½ teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
Cream Sauce
- 4 tablespoons salted butter
- ¼ cup all purpose flour
- 2 cups chicken stock
- ¾ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 teaspoons Worcestershire sauce
- ¾ cup heavy cream
- ¼ teaspoon ground nutmeg
- Minced fresh parsley, for serving
Method
Make the meatballs. In a large bowl, combine the turkey, panko, nutmeg, pepper, Worcestershire, mustard powder, egg, onion powder, garlic, and salt. Mix well, then with wet hands, form golf ball–size balls (about 2 tablespoons each). You should have about 16 meatballs.
Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, working in batches, add the meatballs in a single layer. Cook, turning them carefully, until browned on all sides, 10 minutes. Transfer the meatballs to a plate.
Make the cream sauce. Reduce the heat to medium and add the butter to the same skillet. Once the butter begins to bubble, sprinkle in the flour and whisk until incorporated, about 1 minute. Whisk in the chicken stock, salt, pepper, garlic powder, onion powder, Worcestershire, heavy cream, and nutmeg and cook, whisking, until incorporated, and the sauce begins to simmer, 2 minutes more.
Return the meatballs to the sauce cover and cook until the sauce has thickened and the internal temperature of the meatballs reach 165°F on an instant-read thermometer, about 8-10 minutes.
Garnish with parsley. Serve on its own, over noodles, mashed potatoes, cooked rice or creamy polenta.