Turkey Meatballs with Gravy

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  Bread Crumbs, Panko, Dry(240g)
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  2% Milk(80g)
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  Ground Turkey, 99% Lean(907g)
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  Garlic(240g)
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  Egg, Whole, Large
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Yellow Onion(60g)
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  Worcestershire Sauce(10g)

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

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  Rosemary, Fresh(15g)
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  Sage, Fresh(15g)
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  Thyme, Fresh(10g)
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  1 teaspoon fine sea salt
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  1/2 teaspoon freshly ground black pepper
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  Optional: Fried Fresh Sage Leaves, For Garnish
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  Unsalted Butter(60g)
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  Flour, All-Purpose, White(60g)
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  Low Sodium Chicken Broth(720g)
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  Thyme, Fresh
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  1/2 Teaspoon Fine Sea Salt, Plus More To Taste
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  1/2 Teaspoon Freshly Ground Black Pepper, Plus More To Taste
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  Worcestershire Sauce(5g)

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

Instructions

1. 1In a large mixing bowl, stir together the panko and milk. Let sit 5–10 minutes until softened.
2. 2Add the ground turkey, garlic, eggs, Parmesan, onion, Worcestershire, thyme, rosemary, sage, salt and pepper. Mix gently by hand until just combined — don’t overmix.
3. 3Cover and refrigerate the mixture for 30–60 minutes to make shaping easier.
4. 4Scoop and roll into 2-tablespoon balls (about 24 total). Place on a tray or plate.
5. 5Heat 2 tablespoons of oil in a large deep skillet or Dutch oven over medium heat. Working in batches, sear the meatballs for about 3–4 minutes per side, turning until golden all over. (They don’t need to be fully cooked yet.) Transfer to a plate while you make the gravy.
6. 6In the same pan, melt the butter over medium heat (wipe out any burnt bits if needed but keep the browned bits for flavor). Whisk in the flour and cook for 2 minutes until golden. Gradually whisk in the stock until smooth. Add thyme sprigs, salt, pepper, and Worcestershire. Bring to a gentle simmer and cook for 5 minutes, stirring often, until slightly thickened.
7. 7Nestle the browned meatballs (and any juices) into the gravy in a single layer. Reduce heat to medium-low, cover, and simmer for 5-10 minutes, or until the meatballs are cooked through to 165°F inside and the gravy has thickened to your liking. Discard thyme sprigs.
8. 8If desired, fry a few sage leaves in a bit of butter or oil until crisp and use as garnish. Serve the meatballs hot over mashed potatoes, buttered noodles, or rice — spooning plenty of that rich gravy on top.