There’s no reason you need to have spaghetti to make meatballs—a batch of turkey meatballs makes a delicious main course, and the browned bits that wind up in the bottom of your skillet provide a base for a super-fast gravy.
To make the meatballs: in a medium bowl, gently combine the turkey, onion, breadcrumbs, egg, thyme and salt and pepper with your hands, and shape it into 1-inch balls.
Set a heavy (cast iron is great) skillet set over medium-high heat, add a drizzle of oil and cook the meatballs, rolling them around as you need to, until deep golden and crusty and cooked through.
With a slotted spoon, transfer them to a bowl and set aside.
Drain the excess fat from the pan, leaving about a tablespoon.
Add the butter and the flour and whisk to combine.
Add the stock and stir, scraping up the browned bits from the bottom of the pan, until the mixture boils and thickens.
Whisk in the sour cream and stir until it has the texture of creamy gravy.
Add a splash of water or more stock if it gets too thick.
Return the meatballs to the pan and roll them around to coat.
Serve them with mashed potatoes or noodles, if you like, and a green salad or steamed seasonal veggies. And if you’re a cranberry fan, feel free to add a spoonful to your plate—or stir some into mayo for a delicious pink cranberry aioli.
Great with a dessert like Blondies.
- Julie Van Rosendaal