- 1 pound ground dark turkey
- 1 egg
- 1/4 cup breadcrumbs
- 1/4 cup minced onions
- 2 teaspoons chopped fresh dill, plus additional for serving
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- Salt and pepper, to taste
- 1/4 cup butter, divided
- 1/4 cup flour
- 2 cups beef or chicken broth
- 1/2 cup sour cream
- Cooked egg noodles or mashed potatoes, for serving (optional)
Combine turkey, egg, breadcrumbs, onions, dill, nutmeg, allspice, salt and pepper. Form into about 16 meatballs.
Melt half the butter in a deep skillet over medium heat. Add meatballs and cook until golden brown; remove to a plate and keep warm. Melt remaining butter in the skillet and stir in flour, cooking for 2 to 3 minutes, stirring constantly. Slowly whisk in broth, making sure there are no lumps. Bring to a simmer and stir in sour cream.
Return meatballs to the sauce and cook, covered, until meatballs are cooked through, about 20 minutes. Serve over egg noodles or mashed potatoes; sprinkle with dill to garnish.
Lingonberry jam is a traditional accompaniment, passed at the table. Feel free to substitute red currant jelly or even sour cherry preserves.