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1
Make the meatballs: Pulse the bread in a food processor to make fine crumbs.
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2
Add the milk and Worcestershire sauce and pulse to make a paste; set aside.
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3
Heat the butter and vegetable oil in a large nonstick skillet over medium heat; add the shallots and cook, stirring, until golden brown, about 8 minutes.
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4
Add the apple, garlic, cinnamon, 1 teaspoon salt and a few grinds of pepper and cook until the apple is tender, about 3 minutes.
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5
Stir in the breadcrumb mixture and cook, stirring, until thickened, about 4 minutes.
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6
Transfer to a large bowl and let cool completely.
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7
Add the turkey and egg to the bowl and beat with a mixer on lowspeed until well combined, about 4 minutes.
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8
Cover and refrigerate at least 30 minutes.
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9
Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray.
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10
Dampen your hands and form the meat mixture into 36 balls (about1 inch each).
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11
Arrange on the prepared baking sheet and bake until lightly browned, 15 to 20 minutes.
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12
Meanwhile, make the gravy: Melt the butter in a medium saucepan over medium heat.
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13
Add the flour and whisk to make a smooth paste, about 3 minutes.
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14
Gradually whisk in the chicken broth, then add the Worcestershire sauce.
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15
Cook, whisking, until slightly thickened, about 5 minutes.
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16
Add the meatballs and simmer until firm and cooked through, about 10 minutes.
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17
Serve over mashed potatoes and top with parsley and/or chives.
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18
Photograph by Christina Holmes
