Description
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
- 1 teaspoon olive oil
- ½ cup minced onion
- 2 cloves garlic, minced
- 1 pound lean ground turkey
- ½ cup dry bread crumbs
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons dried parsley
- 1 teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 (14.25 ounce) can low-sodium beef broth
- 3 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
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish lightly with cooking spray.
- 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.
- 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.
- 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).
- Pour beef broth into a jar with a tight-fitting lid. Add flour; seal and shake vigorously until flour is dissolved.
- 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.
Prep Time: 25 mins
Cook Time: 47 mins
Total Time: 1 hr 17 mins
Servings: 4