Creamy Turkey Meatballs

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  Ground Turkey, 99% Lean(454g)
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  Bread Crumbs, Panko, Dry(120g)
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  Nutmeg, Ground(1g)
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  ¼ teaspoon freshly cracked black pepper
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  Worcestershire Sauce(15g)

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

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  Mustard powder(1g)
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  Egg, Whole, Large
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  Onion powder(3g)
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  Garlic(120g)
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  1½ teaspoon sea salt
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  Olive oil(30g)

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

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  Butter(60g)
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  Flour, All-Purpose, White(60g)
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  Low Sodium Chicken Broth(480g)
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  ¾ teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Garlic powder(3g)
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  Onion powder(1g)
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  Worcestershire Sauce(10g)

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

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  Cream, Heavy Whipping(180g)
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  Nutmeg, Ground(1g)
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  Parsley, Fresh

Instructions

1. 1In a large bowl, combine the ground turkey, panko bread crumbs, nutmeg, Worcestershire sauce, mustard powder, eggs, onion powder, and fresh garlic. 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, turning occasionally, until browned on all sides, 10–12 minutes. 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 until incorporated and no lumps remain, about 1 minute.
4. 4Whisk in the low-sodium chicken broth, garlic powder, onion powder, Worcestershire sauce, heavy cream, and nutmeg. Continue whisking until fully incorporated and the sauce begins to simmer, 2–3 minutes.
5. 5Return the meatballs to the skillet, nestling them into the sauce. Cover and cook over medium heat until the sauce thickens and the internal temperature of the meatballs reaches 165°F on an instant-read thermometer, 8–10 minutes.
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. Serve over noodles, mashed potatoes, cooked rice, or creamy polenta.