Ingredients
Scale
For the Meatballs:
- 1½ pounds ground turkey (preferably a mix of light and dark meat)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons butter or olive oil (for cooking)
For the Gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef or chicken broth
- ¾ cup heavy cream or sour cream
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
For Serving:
- 12 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Start by making the meatballs. In a large bowl, combine the breadcrumbs and milk and let them sit for a minute to soften.
- Add the ground turkey, egg, onion, garlic, salt, pepper, nutmeg, and allspice to the bowl. Mix everything together with your hands until just combined—don’t overmix or the meatballs will be tough.
- Roll the mixture into meatballs about 1½ inches in diameter. You should get around 20-24 meatballs.
- Heat the butter or oil in a large skillet over medium heat. Working in batches if needed, brown the meatballs on all sides, about 6-8 minutes total. They don’t need to be cooked through yet—just nicely browned.
- Transfer the meatballs to a plate and set aside.
- In the same skillet, melt the 3 tablespoons of butter for the gravy. Sprinkle in the flour and whisk constantly for about 1 minute until it turns light golden.
- Slowly pour in the broth while whisking to prevent lumps. Keep whisking until the mixture is smooth and starts to thicken, about 3-4 minutes.
- Stir in the cream and Worcestershire sauce. Season with salt and pepper to taste.
- Return the meatballs to the skillet and nestle them into the gravy. Reduce heat to low, cover, and simmer for 10-12 minutes until the meatballs are cooked through.
- While the meatballs simmer, cook the egg noodles according to package directions. Drain well.
- Serve the meatballs and gravy over the egg noodles. Garnish with fresh chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
