Easy Turkey Swedish Meatballs

Preheat oven to 425℉ (220℃). Spray a rimmed sheet pan with nonstick cooking spray and set aside.

In a large mixing bowl, soak 2 slices sandwich bread in ¼ cup milk.

While the bread is soaking, heat a large nonstick skillet over medium heat, and melt 1 tablespoon unsalted butter. Once the butter has melted, add ¼ cup yellow onion (minced) and 1 teaspoon fresh thyme leaves and sauté, stirring often, until the onion has just softened. Remove the skillet from the heat.

Add the sauteed onions and thyme to the bowl with bread and mix until bread falls apart and the onion mixture has cooled slightly. To this mixture, add in 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon ground allspice, and 1 large egg. Mix together until the ingredients are well combined.

Add 1 pound ground turkey to the mixture and using your hands, gently mix together until the seasonings are well distributed throughout the meat. Be careful to not overwork your meatballs, to prevent tough meatballs.

Scoop out about 2 tablespoons of the meat mixture, using a medium cookie scoop, and then gently shape into 1-inch meatballs. Place the meatballs onto the prepared baking sheet. Slowly pour 1 cup low-sodium chicken stock around the meatballs.

Bake the turkey meatballs for 25 minutes, or until they reach an internal temperature of 162-165℉ (73-74℃). (They will continue to rise a few degrees as they rest after baking.)

While the meatballs are baking, melt the remaining 4 tablespoons unsalted butter over medium heat in a medium saucepan. Once the butter has melted, slowly whisk in ¼ cup all-purpose flour, until a thick paste forms. Cook for 1-2 minutes to remove the raw flour taste from the sauce.

Slowly whisk in 2 cups low-sodium chicken stock until incorporated. Season with 2 sprigs fresh thyme, ½ teaspoon black pepper, ½ teaspoon kosher salt, and ½ teaspoon grated nutmeg. Bring gravy to a boil and then reduce heat to medium-low. Whisk in in 1 cup milk and simmer for 10-15 minutes or until sauce is thick, whisking often.

Remove the gravy from the heat, remove the thyme sprigs, and stir in ½ tablespoon Worcestershire Sauce. Serve the sauce over the baked meatballs with noodles or mashed potatoes, as desired.