Tonight I got to cook in peace. My husband took my son outside to ride his bike and I got to be alone in the kitchen. Just the way I like it. I’ve been wanting to try this recipe for a while now, but assumed that it was going to need to be babysat and I just can’t babysit dinner when I have a tiny human hanging from my knees.
Once I realized that I would have the kitchen to myself tonight I knew this was what I was going to try. To my surprise there really was no babysitting involved. Other than the gravy, I didn’t have to watch anything.
- 1 lb. ground turkey
- 1/4 cup bread crumbs
- 1 egg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp allspice
- 3 tbsp all purpose flour
- 1/4 heavy whipping cream
- 1 14 oz can beef broth
- 3 tbsp vegetable oil
Mix together turkey, breadcrumbs, egg, salt, pepper, and allspice. Mix well but do not over mix. I use my hands for this, to be the spices are evenly distributed. I use a medium size cookie scoop, and rolled them into round meatballs. Heat skillet to medium high heat, once oil is shimmering add meatballs. Cook, turning once, for about 6-8 minutes. They do NOT have to be cooked all the way through at this point.
Remove meatballs. Add in flour with bits on the bottom of the pan. Whisk constantly collecting the brown bits on the pan. Cook flour for about 1-2 minutes. Slowly add in heavy whipping cream and beef broth constantly whisking to prevent clumps.
Add meatballs into gravy mix, cover and simmer for 5 minutes or until meatballs are no longer pink.
Serve hot over rice or egg noodles. I sered mine with roasted dilly potatoes because my hubby doesn’t like rice and I had no egg noodles. It is a keeper!