Reminiscent of a beef stroganoff, these tasty turkey meatballs really bring the flavor without the fat! Delicious served over traditional egg noodles, but also great atop rice or sandwiched on a nice soft hoagie roll!
Place turkey in a glass bowl. Squish to to cover the bottom of the bowl.
Crack egg atop turkey. Sprinkle breadcrumbs on top. Add ketchup and chopped onion.
Stir meat mixture until combined, but don't over mix (you run the risk of tough meatballs!).
Set this aside. This can be made in advance (and the flavors will meld beautifully!). Cover with plastic wrap and refrigerate this mixture for up to two days. Bring it up to room temp while prepping the sauce.
Combine water and 2/3 cup nonfat powdered milk. I like to use a ranch dressing shaker to do this, because it makes pouring the milk into the saucepan later *much* easier. Set this aside.
In a medium saucepan whisk together Worcestershire sauce, 1 tbsp of water, and the flour. Whisk well to remove lumps. Heat over medium-low until you form a "roux." Try to avoid browning the flour. even though it's hard to judge with the W-sauce being brown.
Slowing whisk in about a third of your milk. Whisk well! You want to achieve a smooth sauce, with no lumps.
Continue to whisk. Increase heat to medium. As sauce begins to thick, add remaining milk in a slow stream, whisking all the while. (At this point if you have lumps in the sauce just run it through a fine sieve and discard the lumps. No one's the wiser).
Allow the sauce to thicken somewhat, then add the remaining ingredients. Simmer for three minutes, then remove the sauce to a bowl and set aside.
Meatballs, part 2:
To shape the meatballs scoop about a tablespoon of the mix and roll into a ball shape. Place rolled meatballs on a cutting board or other clean surface. You should get about 30 small meatballs.
In the same saucepan you are going to brown the meat balls. First, spray a 2-quart dutch oven pot with nonstick, and set it close-by. Then generously coat your saucepan with nonstick. Working in batches, brown your meatballs. About one minute per side with a hot pan over medium heat seems to work just fine. As your meatballs finish browning, place them in the dutch oven pot.
Before adding the sauce to the pot, stir in 1/2 cup of water. Once all of your meatballs are brown (but not thoroughly cooked), cover them with the sauce. Bring the pot to a high simmer, then reduce the heat to low and simmer until cooked through, about 30 minutes.