Prep 20 mins
Cook 40 mins
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- 3 tablespoons unsalted butter, plus more for pan
- 1⁄2 cup minced white onion
- 1 lb ground turkey or 1 lb chicken
- 3 slices fresh white bread, crusts cut off and chopped small
- 1 large egg
- kosher salt & freshly ground black pepper
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 cup all-purpose flour
- 3 cups low sodium chicken broth
- 1⁄4 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh flat-leaf parsley
- lingonberry jam or egg noodles
- Preheat the oven to 375 degrees F. Butter a rimmed baking sheet and set aside.
- Melt 1 tablespoon of the butter in a large straight-sided skillet over medium heat. Add the onions and cook until softened but not brown, about 5 minutes. Transfer the onions to a medium bowl and let cool.
- Add the turkey, bread, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, allspice and nutmeg to the onions and stir vigorously with a wooden spoon until the mixture becomes sticky, about 2 minutes. With clean, damp hands, roll the mixture into 1-inch balls (about 1 tablespoon) and place on the prepared baking sheet; clean and dampen hands as needed to prevent the mixture from sticking. Bake until the bottoms are slightly brown and the meatballs are firm, about 10 minutes.
- Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium-high heat. Sprinkle in the flour and whisk to make a paste. Add the chicken broth and continue whisking until smooth. Bring to a boil over high heat, whisking occasionally, then reduce the heat to maintain a rapid simmer and cook until the sauce has thickened, about 8 minutes. Stir in the cream, Worcestershire and half the parsley and season with salt and pepper. Add the meatballs to the skillet and cook for 5 minutes to blend the flavors. Sprinkle with the remaining parsley and serve with lingonberry jam as hors d’oeuvres or over egg noodles as a main course.