Instructions
- Saute the onion in the butter, in a large non-stick skillet, for 2 to 3 minutes, until softened and lightly browned, add the mushrooms and cook until juices are released and have evaporated. Set aside to cool. In a large bowl, combine the ground turkey with the egg yolk, salt, pepper, nutmeg, thyme and cooked onion mushroom mixture.
- Use a small metal ice cream scoop to portion and roll ‘cherry tomato sized’ meatballs, placing on a plate as you work. If you don’t have a scoop, use a tablespoon as your guide to divide.
- Using the unwashed skillet from the onions, lightly brown the meatballs over medium high heat and remove to a plate.
- Add the flour to the skillet and whisk to incorporate as best as you can with the small amount of fat in the pan. Whisk in the beef broth and cook scraping and stirring 3 to 4 minutes until gravy is smooth and thickened.
- Add the meatballs to the gravy along with any juices from the plate and cook 10 to 12 minutes until they cooked through and the dish is hot and bubbling. Remove from heat, stir in the Greek yogurt and serve.
- Do not boil after yogurt is added or it will separate.
