These meatballs are hands down the most requested The Fresh 20 dinner. They are best when made a few days ahead of time. The pan gravy is simple to master. Don’t skip the fresh parsley; it adds a subtle flavor. Any green vegetable works well as a side dish for this meal, but my preference is Brussels sprouts.
Ingredients
For the Turkey Meatballs
- ½ cup low-sodium chicken or vegetable broth
- Meatballs
For the Gravy
- 1 Tablespoon unsalted butter
- 1 Tablespoon whole wheat flour
- 1 cup low-sodium chicken or vegetable broth
- 1 cup 2% milk
For the Brussels Sprouts
- 1 Tablespoon unsalted butter
- 2 garlic cloves
- ½ pound Brussels sprouts, rinsed and cut in half
- ¼ teaspoon kosher salt
- 1 Tablespoon water
How to Make It
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For the Turkey Meatballs
- Heat the broth in a large skillet over medium heat. Add the meatballs and cook for 10 minutes, turning frequently, until the liquid is absorbed and the meatballs are browned on all sides. Transfer the meatballs to a plate lined with paper towels. For the Gravy
- Increase the heat to high, add the butter, and stir up the bits of browned meatballs left in the pan. Whisk in the flour and cook, whisking, until the mixture is slightly browned and the raw flour smell has disappeared, about 2 minutes. Whisk in the broth and reduce the heat to medium-low. Whisk in the milk and cook, stirring, until the gravy thickens.
- Add the meatballs to the pan and simmer for 5 minutes, stirring frequently. For the Brussels Sprouts
- Melt the butter and garlic in a sauté pan over medium-high heat.
- Add the Brussels sprouts and cook until edges start to turn golden brown.
- Sprinkle with the salt. Add the water. Cover and cook for 5 minutes.