Tender ground turkey meatballs braised in a silky sage-infused cream sauce with Parmesan, finished with fresh herbs.
If fresh sage is unavailable, use 1 tbsp dried sage, added to the sauce rather than the meatballs. For a lighter sauce, substitute half-and-half or crème fraîche for heavy cream.
Do not overmix the meatball mixture; handle gently to keep them tender.
Ingredients
Scale
Measurement units
- 1 ¼ lb ground turkey
- ½ cup panko breadcrumbs
- ¼ cup whole milk
- 1 egg
- ¾ cup Parmesan cheese, grated
- 2 tbsp fresh sage leaves
- 3 garlic cloves
- salt
- black pepper
- 2 tbsp olive oil
- 2 shallots
- ½ cup dry white wine
- 1 cup chicken broth
- ¾ cup heavy cream
- 2 fresh thyme sprigs
- 2 tbsp fresh parsley, chopped (for garnish)
Ingredients
Scale
Measurement units
- 1 ¼ lb ground turkey
- ½ cup panko breadcrumbs
- ¼ cup whole milk
- 1 egg
- ¾ cup Parmesan cheese, grated
- 2 tbsp fresh sage leaves
- 3 garlic cloves
- salt
- black pepper
- 2 tbsp olive oil
- 2 shallots
- ½ cup dry white wine
- 1 cup chicken broth
- ¾ cup heavy cream
- 2 fresh thyme sprigs
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Prepare the meatball mixture
Combine ground turkey (1 ¼ pound), panko breadcrumbs (½ cup), whole milk (¼ cup), egg, 0.75 cup grated Parmesan cheese, 2 tbsp chopped fresh sage, 3 minced garlic cloves, and salt and pepper to taste in a large bowl.
Mix gently with your hands until just combined; do not overwork.
Form into 12 equal meatballs (about 2 inches each), placing them on a plate.
Equipment: large bowl, large skillet or sauté pan, instant-read thermometer
Brown the meatballs
Heat olive oil (2 tablespoon) in a large skillet over medium-high heat until shimmering.
Working in batches if needed, add the meatballs and cook without moving them for 3–4 minutes until the bottoms are golden.
Gently roll each meatball to brown all sides, about 2 minutes more.
Transfer the browned meatballs to a plate.
Equipment: large skillet or sauté pan
Build the sauce base
In the same skillet, add 2 sliced shallots and sauté over medium heat until softened, about 3 minutes.
Pour in dry white wine (½ cup), scraping up any browned bits from the bottom of the pan.
Simmer until the wine is reduced by half, about 2 minutes.
Equipment: large skillet or sauté pan
Simmer meatballs in cream sauce
Add chicken broth (1 cup) and fresh thyme sprigs to the pan.
Return the meatballs to the skillet and bring to a gentle simmer.
Simmer uncovered for 12–15 minutes, turning meatballs halfway through, until they are cooked through (internal temperature 165°F).
Equipment: large skillet or sauté pan
Finish with cream and Parmesan
Remove and discard the thyme sprigs.
Reduce heat to low and stir in 0.75 cup heavy cream.
Simmer gently for 2–3 minutes until the sauce is heated through and slightly thickened.
Taste and adjust seasoning with salt and pepper.
Serve
Transfer the meatballs and sauce to a serving dish or individual bowls.
Garnish with 2 tbsp fresh chopped parsley and serve warm.
Equipment: large bowl
Before you cook
Cook notes
- • Do not overmix the meatball mixture; handle gently to keep them tender.
- • Meatballs can be formed up to 4 hours ahead and refrigerated on a parchment-lined tray; bring to room temperature 10 minutes before cooking.
- • For a lighter sauce, substitute half-and-half or crème fraîche for heavy cream.
- • If fresh sage is unavailable, use 1 tbsp dried sage, added to the sauce rather than the meatballs.
- • The sauce can be made 1 day ahead; reheat gently over low heat and add meatballs just before serving.
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