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. 

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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 the Gravy

¼ cup butter

¼ cup + 2 tablespoons all-purpose flour

1 cup milk

1 ½ cup beef or vegetable broth

8 ounces mushrooms, sliced

1-2 tablespoons fresh dill, chopped (or 1-2 teaspoons dried dill)

Pinch nutmeg

Salt and pepper

Directions:

1. Process bread slices in a food processor to form fine crumbs. In a small bowl, combine the bread crumbs and milk and allow to soak for 5 minutes.

2. Combine the milk/breadcrumb mixture with the rest of the meatball ingredients. Mix thoroughly. Refrigerate for a ½ hour to allow the mixture to become stiffer. Roll the meat into small balls, placing them on a large plate or foil-lined cookie sheet as you roll them. (The size of the meatballs doesn’t matter, as long as they are all of similar size.)

3. In a large sauté pan or Dutch oven, heat the oil over medium-high heat. Brown the meatballs on all sides, then remove to a plate with a slotted spoon. Set aside while preparing the sauce.

4. Turn heat down to medium, then add butter to the pan containing the meatball drippings. Add the mushrooms to the melted butter, and cook, while stirring, until the mushrooms have cooked down. Stir the flour into the mushrooms, and cook for 1 minute.  

5. Slowly whisk in the milk and the broth, while scraping the bottom of the pan to release the browned bits. Continue to whisk while the sauce comes to a boil. Be sure to whisk out any lumps.

6. After the sauce has boiled for one minute, reduce to a simmer. Add the dill, nutmeg, and salt and pepper to taste. Gently fold the meatballs into the sauce. Cover the pan, with the lid slightly ajar, and allow the meatballs to simmer in the sauce for 20 minutes, or until they are completely cooked through.

7. Allow to cool slightly before serving.

View more recipes and great ideas at:

The Weekend Roundup at The Country Cook 

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