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 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 2 tablespoons of oil 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. Transfer to a plate while you prepare the gravy.
5. 5In the same pan over medium heat, melt the butter and whisk in the flour. Cook for 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 for 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 for 5–10 minutes until the meatballs reach an internal temperature of 165°F and the gravy reaches your desired thickness. Discard thyme sprigs.
7. 7Divide the meatballs and gravy evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat gently over medium-low heat or in the microwave. Top with crisp sage leaves if desired and serve over mashed potatoes, buttered noodles, or rice.