Apple Turkey Meatballs with Buttery Whole Wheat Gravy
Apple Turkey Meatballs with Buttery Whole Wheat Gravy is filled with fall flavor and comfort! You'll love this cozy dish.
Ingredients
Meatballs
- 1 c. whole wheat bread crumbs
- 1/4 c. parmesan cheese shredded
- 1 egg slightly beaten
- 1 apple granny smith or fuji, diced small
- 1 tbsp. parsley chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 lb. ground turkey
- 1/2 c. onion diced
Gravy (Adapted from Epicurious)
- 2 tbsp. butter
- 1/4 c. whole wheat flour
- 3 tbsp. liquid aminos or soy sauce
- 1 1/2 c. chicken broth
- 1/2 tbsp. cornstarch
- 1 tbsp. cold water
Instructions
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Preheat oven to 350 F.
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Dice onion and apple. In a large bowl, mix together all ingredients, adding in the beaten egg last.
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Form into meatballs using a large cookie scoop. Place meatballs about 1 inch apart on large baking pan or cookie sheet lined with a silicone liner, parchment paper, or lightly sprayed with cooking spray.
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Bake for 30-35 min. until golden brown.
For the gravy
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Melt butter in small sauce pan. Whisk butter and flour for about 30 seconds. Add broth and liquid aminos or soy sauce. Stir until you achieve desired thickness. Serve warm.
Recipe Notes
[My 2 Cents]
Did you know you can make your own bread crumbs instead of buying pre-made? I love this method and use it any time I need breadcrumbs. At the beginning of the year I went to buy some from the store and the ingredient list was a mile long filled with junk that doesn’t belong in breadcrumbs. We buy Dave’s Killer Bread, so I know using that I’ve got some pretty power-packed breadcrumbs. All you have to do is broil your bread (for 1 cup of breadcrumbs I used 4 slices of bread) on high until dark golden brown. Then flip and broil the other side. Once the bread is thoroughly toasted let cool for several minutes and then pulverize in a food processor. Works like a charm!
[More of My 2 Cents]
We stopped buying regular soy sauce because of the insanely high sodium content. The perfect alternative is Braggs Liquid Aminos. If you have never heard of it, you should look in to it. Where soy sauce typically has 560+ mg of sodium, the liquid aminos only has 160 mg and it tastes EXACTLY like soy sauce. I’m so happy that I was introduced to it. It has become a staple in our pantry.
Gravy adaption from here: http://www.epicurious.com/recipes/member/views/VEGETARIAN-BROWN-GRAVY-1266669
Adapted from Just A Pinch Recipes