Turkey Meatball Stroganov

1. 1

   In a bowl stir together well turkey, 2 tablespoons onion, garlic, salt, pepper, bread crumbs, and egg yolk and form into meatballs about 1 inch in diameter.

2. 2

   In a heavy skillet heat oil over moderately high heat until hot but not smoking and cook meatballs, shaking skillet, until browned well, about 4 minutes.

3. 3

   Transfer meatballs with a slotted spoon to paper towels to drain.

4. 4

   To skillet add remaining onion and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened.

5. 5

   Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated.

6. 6

   Add Sherry and boil until almost completely reduced.

7. 7

   Add broth and Worcestershire sauce and bring to a boil.

8. 8

   Add beurre manie, a little at a time, whisking, and boil 2 minutes.

9. 9

   Add meatballs and simmer, covered, 5 minutes.

10. 10

    Stir in dill.

11. 11

    Serve meatball Stroganov with accompaniments.

* Per serving · 4 servings · Values may vary.