Here it is. The thanksgiving turkey recipe, you didn’t know you needed. There’s whole turkey, turkey breast, and now, turkey meatballs, that taste so much like roasted turkey you’ll do a double take.

It’s the perfect main dish for friendsgiving, a turkey day potluck, a small intimate gathering, or if you are just looking to try something new.

I mean, who doesn’t want thanksgiving flavored turkey meatballs, smothered in a pan gravy, a top a bed of pappardelle noodles? It’s certainly a hit over here.

And it doesn’t have to stop at thanksgiving. This would also be great for christmas eve, christmas day, or even new years eve. Or, ya know… wednesday.

ingredients:

2 lbs ground turkey breast

1/4 cup shredded carrots

1/4 cup shredded celery

1/4 cup shredded sweet onion, pressed to remove liquid

1/4 cup dried cranberries, rough chopped

1 Tbsp chopped rosemary leaves

1 Tbsp thyme leaves

1 Tbsp minced italian parsley

1/2 cup pork panko

2 egs

1 tsp salt

1/2 tsp pepper

3 Tbsp evoo

3/4 cup white wine

8 Tbsp butter

8 Tbsp flour

2 cups chicken stock

2/3 cup milk

1/4 cup sour cream

1/4 tsp worcestershire sauce

1/2 tsp salt

16 oz pappardelle pasta, cooked according to directions

Directions:

Preheat oven to 400.

In a large bowl, combine turkey, carrot, celery, onions, cranberries, rosemary, thyme, parsley, panko, eggs, 1 tsp salt, and pepper. I like to use my hands to ensure an even, but not over-mixed, mixture.

Use a medium cookie scoop to make meatballs of equal size, rolling them into complete balls. Makes 24.

Heat evoo in a large brasier, over high heat, until shimmering. Add meatballs.

Flip meatballs once golden brown. Turn heat down to medium.

Add wine.

Move brasier to oven and bake until meatballs are cooked through. About 15 minutes.

Once meatballs are cooked, remove brasier from oven and return to stovetop.

Remove meatballs from brasier, to another dish, and cover.

Turn heat to high. Add butter. Whisk occasionally, to prevent from burning. Do not let butter brown.

As soon as butter has melted, add flour, 1 Tbsp at a time, whisking to combine, and allowing flour to cook out.

Turn head to medium. Add in chicken stock and milk in small increments, continually whisking to combine.

Once all liquid has been combined, add worcestershire and 1/2 tsp salt. Turn heat to simmer.

Add meatballs to gravy, and turn to coat.

Serve over pappardelle - either in a large family style platter, or individually plated.