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Time: 30-45 minutes | Serves: 4
INGREDIENTS:
For The Meatballs
2 (8oz) Pre-Portioned Ground Turkey (1lb) |
¼ cup Minced Onion |
2 tbsp. Minced Garlic |
1 tbsp. Chopped Parsley |
¼ cup Breadcrumbs |
½ tsp. Salt |
¼ tsp. Pepper |
¼ tsp. Ground Nutmeg |
¼ tsp. Ground Allspice |
1 Large Egg |
1 tbsp. Butter |
1 tbsp. Olive Oil |
For The Gravy
4 tbsp. Butter |
3 tbsp. Flour |
2 Cups Beef Broth (or preferred broth) |
1 cup Heavy Cream |
1 tbsp. Worcestershire Sauce |
1 tsp. Dijon Mustard |
To Serve
1 bag Egg Noodles |
Fresh Parsley |
DIRECTIONS:
Step 1
Defrost (2) 8oz Packages of Pre-Portioned Ground Turkey. Add to a large mixing bowl. Combine minced onion, garlic, breadcrumbs, parsley, nutmeg, allspice, salt, pepper, and egg. Mix well and form into 18-20 small meatballs.
Step 2
In a large pan, add 1 tbsp butter and 1 tbsp olive oil. Once heated, add meatballs to the pan. Cook until almost cooked through. Remove from pan and set aside.
Step 3
In the same pan, add 3 tbsp butter and 4 tbsp flour. Mix until browned and well combined. Slowly stir in 3 cups of beef broth (or preferred broth) and 1 cup heavy cream. Simmer and stir to desired thickness. Add meatballs. Simmer and stir 2-3 minutes.
Step 4
Boil Egg Noodles until cooked through. Serve meatballs and gravy over noodles and top with fresh parsley.