Ingredients
1 ¼ lb. ground turkey or chicken
Salt and finely ground black pepper
½ cup homemade breadcrumbs or panko, moistened with about 1/4 cup milk
A small handful (about 1/4 cup) of fresh flat-leaf parsley, finely chopped, plus more for serving
1 egg
¼ cup finely chopped dry-roasted peanuts
3 tbsp. dried currants
About 3 tbsp. grated onion with juices
1 tbsp. Dijon mustard
1 tsp. (a scant 1/3 palmful) ground sage
1 tsp. (a scant 1/3 palmful) granulated garlic
½ tsp. ground allspice
½ tsp. ground ginger
About 1/8 tsp. freshly grated or ground nutmeg
White pepper
Olive oil cooking spray, or olive oil for drizzling
3 tbsp. butter
3 tbsp. flour
2 cups turkey or chicken stock
2 tbsp. lingonberry jam or jelly or grape jelly
2 tsp. grated peeled fresh ginger
1 tbsp. Worcestershire sauce
½ cup heavy cream
½ lb. buttered cooked egg noodles or spaetzle, or warm bread, for serving
Preparation
Step 1
Preheat the oven to 425°.
Step 2
In a bowl, season the turkey with salt and pepper. Add the moistened breadcrumbs, a handful of parsley, the egg, peanuts, currants, onion with juices, Dijon, sage, spices, and 1/2 tsp. white pepper. Mix gently to combine. Using a small scoop, form the turkey into meatballs (about 1 1/2 inches in diameter). Place on a parchment paper–lined baking sheet. Spray the meatballs with cooking spray. Bake until cooked through, about 15 minutes.
Step 3
Meanwhile, in a medium saucepan, melt the butter over medium to medium-high heat. Whisk in the flour; season with black pepper and white pepper. Cook, whisking often, until the flour is absorbed, about 1 minute. Whisk in the stock. Cook, whisking often, until the sauce thickens, 4 to 5 minutes. Add the jam, ginger, and Worcestershire, then the cream. Reduce heat to low. Season the sauce with salt.
Step 4
Stir the meatballs into the sauce. Serve on the noodles for an entrée or with toothpicks for a party snack. Top with parsley.
