Prep Time::25 mins
Cook Time::47 mins
Additional Time::5 mins
Total Time:: 1 hr 17 mins
Servings::4
Yield::4 servings
Ingredients
Meatballs:
cooking spray
1 teaspoon olive oil
½ cup minced onion
2 cloves garlic, minced
1 pound lean ground turkey
½ cup dry bread crumbs
1 egg
1 tablespoon Worcestershire sauce
1 ½ teaspoons dried parsley
1 teaspoon ground allspice
¼ teaspoon ground nutmeg
Sauce:
1 (14.25 ounce) can low-sodium beef broth
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 ½ teaspoons dried parsley
¼ teaspoon ground black pepper
1 pinch salt to taste
¼ cup light sour cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish lightly with cooking spray.
Heat olive oil in a small skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Let cool briefly, about 5 minutes.
Combine onion mixture, turkey, bread crumbs, egg, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, allspice, and nutmeg in a large bowl; mix well to combine. Form mixture into 1-inch meatballs. Transfer to baking dish.
Bake in the preheated oven until meatballs are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Pour beef broth into a jar with a tight-fitting lid. Add flour; seal and shake vigorously until flour is dissolved.
Pour beef broth mixture into a large skillet over medium-high heat. Add 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, black pepper, and salt. Bring to a boil, stirring frequently. Reduce heat to medium and simmer, stirring occasionally, until thickened, 2 to 3 minutes. Reduce heat to medium-low; stir in sour cream and meatballs. Cover and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.