- Serves: 4
- Ingredient Notes: Corn-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 380 cal
- 24g fat (12g sat)
- 155mg chol
- 340mg sodium
- 14g carb
- 1g fiber
- 1g sugars
- 27g protein
Ingredients
- 1 pound ground dark turkey
- 1 egg
- 1/4 cup breadcrumbs
- 1/4 cup minced onions
- 2 teaspoons chopped fresh dill, plus additional for serving
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- Salt and pepper, to taste
- 1/4 cup butter, divided
- 1/4 cup flour
- 2 cups beef or chicken broth
- 1/2 cup sour cream
- Cooked egg noodles or mashed potatoes, for serving (optional)
Directions
Combine turkey, egg, breadcrumbs, onions, dill, nutmeg, allspice, salt and pepper. Form into about 16 meatballs.
Melt half the butter in a deep skillet over medium heat. Add meatballs and cook until golden brown; remove to a plate and keep warm. Melt remaining butter in the skillet and stir in flour, cooking for 2 to 3 minutes, stirring constantly. Slowly whisk in broth, making sure there are no lumps. Bring to a simmer and stir in sour cream.
Return meatballs to the sauce and cook, covered, until meatballs are cooked through, about 20 minutes. Serve over egg noodles or mashed potatoes; sprinkle with dill to garnish.
Special notes:
Lingonberry jam is a traditional accompaniment, passed at the table. Feel free to substitute red currant jelly or even sour cherry preserves.
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