Turkey Meatballs with Brown Gravy and Couscous
meatballs:
1 tablespoon olive oil
1 pound ground turkey
1/2 sweet yellow onion, minced
2 jalapenos, minced (seeds discarded)
1 egg
1/2 cup Italian bread crumbs
1/2 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon ground mustard powder
gravy:
1 tablespoon olive oil
1/2 sweet yellow onion, minced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium beef broth
2 cups water
salt and pepper, to taste
Heat 1 tablespoon olive oil over medium heat in a heavy-bottomed, deep skillet, such as an enameled cast iron pan. In a large bowl, combine all of the ingredients for the meatballs, then shape into 12-15 meatballs. Sear meatballs in the hot oil, turning every few minutes, until golden brown on every side. Transfer to a plate and cover with foil.
To make the gravy, add the remaining tablespoon of olive oil and the onion to the pan. Saute for 2-3 minutes until the onion is soft. Add the garlic and flour and stir to combine, then gradually add the beef broth and water. Place the meatballs in the liquid. Simmer over medium to medium/high heat for 10-15 minutes until the broth has reduced by half into a gravy-like sauce, and the meatballs are cooked through. As you reduce the sauce, frequently spoon it over the meatballs to keep them moist.
Serve over hot couscous, rice or mashed potatoes.
Yields 4-6 servings.
Recipe from Curly Girl Kitchen