Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds ground turkey (see note)
  • 1 large egg
  • 1/4 cup milk
  • 1/3 cup bread crumbs (see note)
  • 1/4 cup finely minced or grated onion (on the small holes of a box grater)
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons oil for cooking
  • 1 tablespoon butter
  • 1 tablespoon olive oil or coconut oil
  • 1/4 cup flour
  • 3 cups low-sodium beef or chicken broth (or a combination)
  • 1 teaspoon brown sugar
  • 1/2 cup sour cream
  • Chopped fresh parsley
  • Cooked egg noodles or potatoes or rice for serving

Instruction

  • For the meatballs, in a large bowl, combine all the meatball ingredients except for the oil and mix until evenly combined.
  • Heat 1 tablespoon of the oil (you can use the other tablespoon for the second batch, if needed) in a 12-inch, nonstick skillet over medium heat. Scoop the meatball mixture into balls, about 1-2 inches in diameter, and add them in a single layer to the hot oil - you may need to do a second batch to cook all the meatballs. Brown on all sides, no need to cook all the way through yet as they'll finish cooking later, and remove to a paper towel-lined plate, leaving as much oil in the pan as possible, and repeat with remaining meatballs, adding a bit more oil to the skillet if needed.
  • Once all the meatballs have been removed from the skillet, return the skillet to medium heat and add the 1 tablespoon butter and 1 tablespoon oil for the sauce, cooking until melted. Stir in the flour and cook, stirring constantly, for 1-2 minutes to brown the flour mixture and cook out the flour taste. The mixture will be a bit crumbly.
  • Slowly add the broth, just 1/2 cup at a time, whisking quickly to remove any lumps. Let each addition of broth cook until thick and smooth before adding the next bit. Once you've added about 2 cups, go ahead and pour in the rest and whisk until combined.
  • Stir in the brown sugar and bring the sauce to a low simmer. Add the meatballs back to the skillet (cram them into a single layer) and cook for 10 or so minutes until the meatballs are cooked through, turning them once or twice to coat with sauce.
  • Off the heat, stir in the sour cream, whisking it in as best you can around the meatballs (adding it during the simmering time can curdle the sauce). Sometimes, I ladle out a bit of the warm sauce into a liquid measuring cup and whisk the sour cream in before adding it all back in to the skillet - it blends in a bit easier.
  • Garnish with fresh parsley and serve over hot, cooked egg noodles, potatoes or rice.