You can serve this as a main course with egg noodles or with toothpicks for a hearty party snack.


Credit: Photography by Tara Donne

Recipe Summary test

30 mins
4 as an entrée or 6 to 8 as a party snack or starter


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°.

  • In a bowl, season the turkey with salt and pepper. Add the moistened breadcrumbs, a handful of parsley, the egg, peanuts, currants, onion with juices, Dijon, sage, spices, and 1/2 tsp. white pepper. Mix gently to combine. Using a small scoop, form the turkey into meatballs (about 1 1/2 inches in diameter). Place on a parchment paper–lined baking sheet. Spray the meatballs with cooking spray. Bake until cooked through, about 15 minutes.

  • Meanwhile, in a medium saucepan, melt the butter over medium to medium-high heat. Whisk in the flour; season with black pepper and white pepper. Cook, whisking often, until the flour is absorbed, about 1 minute. Whisk in the stock. Cook, whisking often, until the sauce thickens, 4 to 5 minutes. Add the jam, ginger, and Worcestershire, then the cream. Reduce heat to low. Season the sauce with salt.

  • Stir the meatballs into the sauce. Serve on the noodles for an entrée or with toothpicks for a party snack. Top with parsley.