Turkey Meatballs

Turkey Meatballs

from cravingtasty.com

Turkey meatballs don’t get the credit that they deserve. Just because they are made from extra lean meat doesn’t mean they have to be dry. In fact, it’s hard to believe that these meatballs are made from ground lean turkey meat. I would pick them over many other types of meatballs. No wonder that this...Read More

Ingredients

  • 2 lbs ground turkey
  • 2 Tbsp olive oil
  • 1 Tbsp butter (unsalted)
  • 1 cup onion (minced)
  • 2 cloves garlic (minced)
  • 1/2 cup fresh parsley (minced; plus more for garnish)
  • 1/4 cup green onion (thinly sliced)
  • 1/4 cup chicken broth
  • 1 Tbsp Worcestershire sauce
  • 1 egg (beaten)
  • 1/2 cup bread crumbs (seasoned)
  • 1/2 cup Parmesan cheese (grated)
  • 1 tsp kosher salt (plus more to taste)
  • 1/4 tsp black pepper
  • 2 cups chicken broth
  • 1 1/2 Tbsp Worcestershire sauce
  • 1/2 cup water (cold)
  • 2 Tbsp cornstarch

Directions

  1. 1

    Drizzle two tablespoons of olive oil into a large skillet over medium heat. Add the onion and the garlic. Saute for 5-6 minutes, until tender but not brown. Add the chicken broth and the Worcestershire sauce, and cook for another 2 minutes. Remove from heat and let cool.

  2. 2

    In a large bowl, gently mix the ground turkey with the rest of the meatball ingredients, including the sauteed onions and garlic. Do not overmix. Shape into 20 balls of equal size, about 1.5 inches in diameter.

  3. 3

    To make the gravy, bring 2 cups of chicken broth to a boil in a saucepan. Add the cornstarch dissolved in cold water, followed by the Worcestershire sauce. Cook for a minute or so, until thickened. Set aside.

  4. 4

    In a large non-stick skillet, heat the remaining tablespoon of olive oil and one tablespoon of butter over medium-high heat. Add the meatballs and cook, undisturbed, for 2 minutes or until browned. Flip and cook for another 2 minutes.

  5. 5

    Pour the gravy over the browned meatballs, lower the heat to low, cover and cook for about 15-20 minutes, or until the meatballs reach 165F internal temperature.

  6. 6

    Serve hot, over mashed potatoes, drizzled with the gravy from the pan, and garnished with minced parsley.