Instructions

Prepare the Meatballs: Warm 2 tablespoons of olive oil in a skillet over medium heat. Sauté the minced onion and garlic until soft and fragrant, about 3–4 minutes. Set aside to cool. In a large mixing bowl, combine the ground turkey, sautéed onion mixture, chicken broth, Worcestershire sauce, parsley, green onion, egg, bread crumbs, Parmesan cheese, salt, and pepper. Roll the mixture into 1 1/2-inch balls and place them on a baking sheet.

Cook the Meatballs: Melt the butter and olive oil together in a large skillet over medium heat. Brown the meatballs in small batches, ensuring they are seared on all sides. Each batch will take approximately 6–8 minutes. Once browned, remove the meatballs and set them aside on a plate.

Make the Gravy: Pour the chicken broth and Worcestershire sauce into the same skillet, using a spoon to scrape up any caramelized bits from the bottom of the pan. In a small bowl, whisk together the cold water and cornstarch to form a slurry. Slowly add the slurry to the skillet, whisking continuously. Simmer the gravy for 5–7 minutes, or until thickened. Adjust seasoning with salt and pepper, if needed.

Combine and Serve: Return the cooked meatballs to the skillet with the gravy, turning to coat them evenly. Simmer for 5 minutes to meld the flavors. Garnish with additional parsley and serve warm.