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
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
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
Preheat the oven to 425°.
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.
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.
Stir the meatballs into the sauce. Serve on the noodles for an entrée or with toothpicks for a party snack. Top with parsley.