Creamy Turkey Meatballs

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  1 lbs Ground Turkey, 99% Lean
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  0.5 cup Bread Crumbs, Panko, Dry
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  0.1 tsp Nutmeg, Ground
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  0.3 tsp Mustard powder
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  1 Egg, Whole, Large(44g)
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  0.5 tsp Onion powder
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  1 Garlic(3g)
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  1.5 tsp 1½ teaspoon sea salt
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 tbsp Butter
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  0.3 cup Flour, All-Purpose, White
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  2 cup Low Sodium Chicken Broth
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  0.8 tsp ¾ teaspoon sea salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  0.5 tsp Garlic powder
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  2 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  0.8 cup Cream, Heavy Whipping
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  Parsley, Fresh

Instructions

1. 1In a large bowl, combine the ground turkey, panko bread crumbs, nutmeg, the first ¼ teaspoon black pepper, Worcestershire sauce, mustard powder, eggs, onion powder, fresh garlic, and the 1½ teaspoons sea salt. Mix until just combined, then wet your hands and form the mixture into golf ball–sized meatballs (about 2 tablespoons each)—you should have approximately 16 meatballs.
2. 2Heat the olive oil in a large skillet over medium-high heat until glistening. Working in batches to avoid crowding, add the meatballs in a single layer and cook 10–12 minutes, turning occasionally, until browned on all sides. Transfer the browned meatballs to a plate.
3. 3Reduce the heat to medium and add the salted butter to the same skillet. Once the butter begins to bubble, sprinkle in the flour and whisk continuously for about 1 minute until incorporated with no lumps remaining.
4. 4Whisk in the low-sodium chicken broth, garlic powder, onion powder, Worcestershire sauce, heavy cream, nutmeg, and the remaining ¼ teaspoon black pepper and ¾ teaspoon sea salt. Continue whisking over medium heat for 2–3 minutes until fully incorporated and the sauce begins to simmer.
5. 5Return the meatballs to the skillet, nestling them into the sauce. Cover and cook over medium heat for 8–10 minutes until the sauce thickens and the internal temperature of the meatballs reaches 165°F on an instant-read thermometer.
6. 6Divide the meatballs and creamy sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing.
7. 7Garnish with fresh parsley just before serving.