I came up with this recipe as a way to lighten up the original dish. Nobody in my family even realized they were eating turkey! Serve over egg noodles if desired.
Ingredients
- cooking spray:
- olive oil: 1 tsp
- onion: 0.5 cup (minced)
- garlic: 2 clove (minced)
- lean ground turkey: 1 pound
- dry bread crumbs: 0.5 cup
- egg: 1 piece
- Worcestershire sauce: 1 Tbsp
- ½ teaspoons dried parsley: 1 piece
- ground allspice: 1 tsp
- ground nutmeg: 0.25 tsp
- low-sodium beef broth: 1 can (14.25 ounce can)
- all-purpose flour: 3 Tbsp
- Worcestershire sauce: 1 Tbsp
- ½ teaspoons dried parsley: 1 piece
- ground black pepper: 0.25 tsp
- pinch salt: 1 piece (to taste)
- light sour cream: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish lightly with cooking spray.
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Heat olive oil in a small skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Let cool briefly, about 5 minutes.
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Combine onion mixture, turkey, bread crumbs, egg, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, allspice, and nutmeg in a large bowl; mix well to combine. Form mixture into 1-inch meatballs. Transfer to baking dish.
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Bake in the preheated oven until meatballs are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Pour beef broth into a jar with a tight-fitting lid. Add flour; seal and shake vigorously until flour is dissolved.
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Pour beef broth mixture into a large skillet over medium-high heat. Add 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon 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. Reduce heat to medium-low; stir in sour cream and meatballs. Cover and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.
