Turkey Meatballs with Dill-Mushroom Gravy
These meatballs are pure comfort food, but with a lightened-up flavor for spring. Made with ground turkey, then browned in a skillet, and smothered with a creamy mushroom and dill gravy. I used low-fat milk in the gravy, but you can make it more decadent by using whole milk or even adding some cream. I recommend using beef or vegetable broth instead of chicken broth, to give the sauce a rich, brown color. In our house, we like these meatballs served with some egg noodles or boiled baby red potatoes. {Scroll for recipe} Recipe Serves 4 Ingredients: For the Meatballs 2 slices bread (sandwich-size) 1/4 cup milk 2 tablespoons minced or grated onion 1 egg, lightly beaten 1 ½ teaspoons salt ½ teaspoon ground black pepper ½ teaspoon paprika ½ teaspoon garlic powder 1 teaspoon fresh dill, chopped (or 1 teaspoon dried dill) 1 pound ground turkey 3 tablespoons oil (any oil suitable for high heat, like vegetable or coconut) For t...