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Servings: 4
Calories: 264kcal
Ingredients
- Cooking spray
- 1 teaspoon olive oil
- ½ cup onion minced
- 2 cloves garlic minced
- 1 pound lean ground turkey
- ½ cup bread crumbs
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons dried parsley
- ¼ teaspoon ground nutmeg
- Salt and pepper
To serve:
- Fresh parsley
- Mashed potatoes
For the sauce:
- 2 cups low-sodium beef broth
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons dried parsley
- ¼ teaspoon ground black pepper
- 1 pinch salt to taste
- ¼ cup light sour cream
Instructions
- Combine onion, garlic, turkey meat, bread crumbs, egg, Worcestershire sauce, dried parsley, nutmeg, salt, and pepper in a large bowl; mix well to combine. Form mixture into 1-inch meatballs. Transfer to a baking dish and brush with olive oil (you can also use the spray).1 teaspoon olive oil, ½ cup onion, 2 cloves garlic, 1 pound lean ground turkey, ½ cup bread crumbs, 1 egg, 1 tablespoon Worcestershire sauce, 1 ½ teaspoons dried parsley, ¼ teaspoon ground nutmeg, Salt and pepper, Cooking spray
- Bake in the air fryer at 320ºF (160°C) for 15 minutes, or until meatballs are cooked through, (flip them halfway through).
- Pour beef stock into a large skillet over medium-high heat, dissolve the all-purpose flour. Add Worcestershire sauce, parsley, black pepper, and salt. Bring to a boil, stirring frequently. Reduce heat to medium and simmer, stirring occasionally, until thickened, 2 to 3 minutes. (Stirring will prevent lumps from forming, but if you have any lumps you can sieve the sauce to remove them, also you can adjust with Worcestershire sauce if needed).2 cups low-sodium beef broth, 2 tablespoons all-purpose flour, 1 tablespoon Worcestershire sauce, 1 ½ teaspoons dried parsley, ¼ teaspoon ground black pepper, 1 pinch salt
- Reduce heat to medium-low; stir in sour cream and meatballs. Cover and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.¼ cup light sour cream
- Garnish with fresh parsley and mashed potatoes. Serve and enjoy!Fresh parsley, Mashed potatoes
Notes
Here are a few things I've learned that'll help you get the best results every time.
- Use a cookie scoop for uniform meatballs: Rolling the meatballs to the same size means they all finish cooking at the same time in the air fryer, so none come out undercooked or overdone.
- Don't skip flipping halfway through: Flipping the meatballs at the halfway mark at 320ºF (160°C) gives you an even cook all around instead of one flat or overcooked side.
- Stir the gravy constantly while it thickens: Keeping the whisk or spoon moving during the 2 to 3 minute simmer prevents lumps from forming. If lumps appear anyway, just sieve the sauce, and you're back on track.
- Adjust the gravy with Worcestershire sauce: If the gravy tastes a little flat after simmering, a small splash of Worcestershire sauce deepens the flavor quickly without overpowering the sour cream.
- Simmer low and slow after adding sour cream: Once the sour cream and meatballs go in, keep the heat at medium-low for the full 10 to 15 minutes. Higher heat can cause the sour cream to separate and the sauce to lose its silkiness.
- Freeze meatballs before adding gravy: For best freezer results, freeze the cooked meatballs on a baking sheet for about an hour before transferring them to a container so they don't clump together. Make a fresh batch of gravy when you're ready to serve.
Nutrition
Calories: 264kcal | Carbohydrates: 18g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 108mg | Sodium: 526mg | Potassium: 758mg | Fiber: 1g | Sugar: 3g | Vitamin A: 144IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg
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