Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 2 tbsp fresh parsley, minced
  • 1 tsp dried sage
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium turkey or chicken broth
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp onion powder
  • 1/4 cup heavy cream

Instructions:

  1. Create the Panade: In a small bowl, combine the Panko breadcrumbs and milk. Let it sit for 2 minutes until it forms a thick paste.
  2. Mix: In a large mixing bowl, combine the ground turkey, breadcrumb paste, beaten egg, parsley, sage, garlic, salt, and pepper. Gently mix with hands until just combined.
  3. Shape: Form the mixture into 18–20 small balls, roughly 1 inch in diameter.
  4. Sear: Heat olive oil in a skillet over medium-high heat. Sear meatballs for 2–3 minutes per side until browned. Transfer to a plate.
  5. The Roux: Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1–2 minutes until nutty and light brown.
  6. Deglaze and Thicken: Slowly pour in turkey broth while whisking constantly. Add Worcestershire sauce and onion powder. Simmer for 3–5 minutes until thickened. Stir in heavy cream.
  7. Combine: Return meatballs to the pan, spoon gravy over them, and simmer for 5–8 minutes until internal temperature reaches 165°F.