TURKEY MEATBALLS IN DILL SAUCE
These Turkey Meatballs in Dill Sauce are tender and juicy, simmered in a simple homemade dill sauce. Topped with Parmesan cheese and a sprinkle of fresh chopped dill, they’re delicious served over mashed potatoes or your favorite pasta for an easy, flavorful dinner!
Equipment
- Dutch oven
Ingredients
For the Meatballs:
- 2 slices white bread, crust removed (or sourdough bread)
- 1/2 cup milk
- 2 pounds lean ground turkey
- 1 large egg, lightly beaten
- 1 teaspoon ground garlic
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoons ground onion
- 1 1/2 teaspoons smoked paprika (or sweet paprika)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper (adjust to taste)
- 3 tablespoons extra-virgin olive oil (for searing the meatballs)
For the Dill Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/3 cup fresh dill, chopped
- 1/3 cup Parmesan cheese, fresh grated (divided)
- kosher salt and freshly ground black pepper to taste
Instructions
- Make the bread-and-liquid mixture (Panade): Combine the bread and milk in a medium bowl. Press the bread down so it’s fully submerged and absorbs the milk. Let it soak for about 5 minutes, until the bread is very soft and soggy. Then squeeze out the excess milk with your hands and tear the bread into small pieces. Discard the remaining milk.
- Prepare the Meatballs Mixture: In a large mixing bowl, combine the ground turkey, egg, and soaked bread. Add the garlic powder, onion powder, smoked paprika, thyme, salt, and pepper. Using your hands or a fork, gently combine all the ingredients. Mix just until everything is evenly incorporated. Over-mixing the mixture can lead to tough meatballs.
- Shape the Meatballs: Lightly wet your hands with cold water to prevent the turkey mixture from sticking to your hands, making the rolling process much smoother. Scoop out portions of the mixture (about 1 to 1½ tablespoons each) and gently roll them between your palms into evenly sized meatballs—about 30 meatballs in total, depending on their size. Place the formed meatballs on a clean plate or a tray lined with parchment paper.
- Pan Sear the Meatballs: Heat 2 tablespoons of oil in a large, deep skillet or Dutch oven over medium-high heat. When the oil is hot and shimmering (but not smoking), carefully add half of the meatballs in a single layer, leaving a bit of space between each one.Brown the meatballs on all sides, turning them 2–3 times, for about 5–8 minutes, until golden brown. They won’t be cooked through yet—you’ll finish them in the sauce.Transfer the browned meatballs to a plate, add another tablespoon of oil to the pan, and repeat with the remaining meatballs. Once browned, transfer the second batch to the plate with the first.
- Make the Dill Sauce: In the same skillet (don’t wipe it clean), reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant (don’t let it brown, as it can turn bitter).Pour in the heavy cream and use a wooden spoon or spatula to stir and scrape up any browned bits from the bottom of the pan. Add half of the Parmesan cheese, then season with salt and freshly ground black pepper to taste. Let the sauce simmer gently for 1–2 minutes, stirring occasionally, until it begins to thicken slightly.Taste and adjust the seasoning with more salt and pepper if needed. A little fresh lemon juice added at this stage can really lift the flavors, though it’s completely optional.
- Combine Meatballs and Sauce for Simmering: Transfer the meatballs to the sauce, along with any juices that have collected on the plate. Arrange them in a single layer if possible, and spoon a bit of sauce over each one. Cover the skillet with a lid and let the meatballs simmer gently over low to medium-low heat for 10–12 minutes, or until cooked through (the internal temperature should reach 165°F when checked with a meat thermometer). Stir in the chopped dill and mix gently until incorporated. Turn the meatballs once or twice while cooking so they’re evenly coated in the sauce.
- Serve Hot and Enjoy: Remove from the heat, then garnish the turkey meatballs with the remaining Parmesan cheese and a sprinkle of freshly chopped dill. Serve over rice, mashed potatoes, or pasta.
Notes
STORAGE TIP: Let it cool completely leftover turkey meatballs in dill sauce, then transfer to an airtight container and refrigerate for up to 2-3 days.
Nutrition information is automatically calculated, so it should only be used as an approximation.
Nutrition
Calories: 297kcalCarbohydrates: 9gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 106mgSodium: 172mgPotassium: 160mgFiber: 1gSugar: 3gVitamin A: 1397IUVitamin C: 3mgCalcium: 174mgIron: 1mg
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