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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
Video
Instructions
- Preheat the oven to 350ºF (180°C). Spray a 9x13-inch baking dish lightly with cooking spray or cover with parchment paper.Cooking spray
- 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).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, 1 teaspoon olive oil
- Bake in the preheated oven until meatballs are cooked through, 25 to 30 minutes (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
- Ground chicken meatballs: Ground chicken works just as well and gives a similar texture and flavor.
- Gluten-free: Swap regular breadcrumbs for gluten-free panko breadcrumbs or crushed gluten-free crackers.
- Sour cream substitutes: Greek yogurt, heavy cream, or a splash of milk mixed with a bit of lemon juice can work as substitutes.
- Don’t overmix the meat: A light hand keeps the meatballs tender. Overworking the mixture can make them dense.
- Use a cookie scoop: This helps shape uniform meatballs, which cook evenly.
- Check for doneness: Use a meat thermometer to make sure they hit 165ºF (74ºC) inside.
- Thin out the sauce if needed: If the sauce gets too thick, stir in a splash of broth to loosen it up.
- Make ahead: Shape the meatballs and store them in the fridge for up to a day before baking. You can also freeze them raw and bake straight from frozen—just add a few extra minutes to the cook time.
Storage and Reheating Instructions
- Fridge: Store any cooled leftovers in an airtight container in the fridge for up to four days.
- Freeze: You can freeze them for up to three months. Let the meatballs cool completely before sealing them in a container or freezer bag.
- Reheat: To reheat, thaw them overnight in the fridge (if frozen) and warm them on the stove over medium-low heat. Add a splash of broth or water to keep the sauce smooth and creamy.
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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