Turkey Meatballs with Gravy

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  1 cup Bread Crumbs, Panko, Dry
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  0.3 cup 2% Milk
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  2 lbs Ground Turkey, 99% Lean
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  4 Garlic(12g)
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  2 Egg, Whole, Large(88g)
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  0.5 cup Parmesan Cheese

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

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  0.3 cup Yellow Onion
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  2 tsp Worcestershire Sauce

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

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  1 tbsp Rosemary, Fresh
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  1 tbsp Sage, Fresh
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  2 tsp Thyme, Fresh
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  1 tsp 1 teaspoon fine sea salt
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  0.5 tsp 1/2 teaspoon freshly ground black pepper
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  Optional: Fried Fresh Sage Leaves, For Garnish
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  0.3 cup Unsalted Butter
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  0.3 cup Flour, All-Purpose, White
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  3 cup Low Sodium Chicken Broth
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  0.5 tsp 1/2 Teaspoon Fine Sea Salt, Plus More To Taste
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  0.5 tsp 1/2 Teaspoon Freshly Ground Black Pepper, Plus More To Taste

Instructions

1. 1In a large mixing bowl, stir together the panko and milk. Let sit 5–10 minutes until the bread crumbs soften and absorb the liquid.
2. 2Add the ground turkey, garlic, eggs, Parmesan, onion, Worcestershire sauce, thyme, rosemary, and sage to the bowl. Mix gently by hand until just combined—do not overmix or the meatballs will become dense.
3. 3Cover and refrigerate the mixture for 30–60 minutes until firm enough to shape easily. Scoop and roll into 2-tablespoon balls (about 24 total) and place on a tray.
4. 4Heat butter in a large deep skillet over medium-high heat. Working in batches to avoid crowding, sear the meatballs for 3–4 minutes per side, turning occasionally until golden brown on all surfaces and no longer pink in the center. Transfer to a plate.
5. 5In the same pan over medium heat, whisk in the flour. Cook 2 minutes over medium heat until golden and fragrant. Gradually whisk in the chicken broth until smooth, then add the thyme sprigs, salt, pepper, and Worcestershire sauce. Bring to a gentle simmer over medium heat and cook 5 minutes, stirring often, until slightly thickened.
6. 6Nestle the browned meatballs and any accumulated juices into the gravy. Reduce heat to medium-low, cover, and simmer 5–10 minutes until the meatballs reach an internal temperature of 165°F. Discard thyme sprigs.
7. 7Divide the meatballs and gravy evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.