Turkey Holiday Meatballs (Print Version)

# Ingredients:

01 - 4 tablespoons of butter, unsalted.
02 - 2 carrots, diced super small.
03 - 3 celery stalks, diced finely.
04 - 3 to 4 small shallots, chopped up (about ½ cup).
05 - 2 tablespoons of fresh thyme, minced.
06 - 2 tablespoons of fresh oregano, chopped finely.
07 - 2 tablespoons of fresh sage, finely cut.
08 - 2 ½ pounds of ground turkey made from dark meat.
09 - 1 pound of pork, ground.
10 - 1 cup of panko crumbs.
11 - Zest from 2 lemons.
12 - 2 tablespoons of kosher salt.
13 - 1 tablespoon of black pepper, cracked fresh.
14 - A cup of heavy whipping cream.
15 - 2 whole eggs.
16 - Vegetable oil to fry with.
17 - 1 to 2 quarts of chicken or turkey broth.
18 - ½ cup of butter, unsalted (for the gravy).
19 - ½ cup of plain flour (for the gravy).

# Instructions:

01 - Melt butter in a pan, cook carrots, celery, and shallots for about 6 to 8 minutes till soft. Stir in the herbs and cook for 1 minute. Let it chill in the fridge.
02 - Mix the cooled veggies with ground meats, bread crumbs, lemon zest, cream, seasonings, and eggs. Shape into chunks about a ⅓ cup each.
03 - Line a baking sheet. Place the meatballs on it and put them in the freezer for 15 minutes.
04 - Frying in hot oil, cook a few meatballs at a time for about 3 minutes till browned.
05 - Nestle fried meatballs into a Dutch oven. Pour in broth to cover and bake at 300°F for half an hour.
06 - Whisk melted butter and flour in a pan to make a paste, then slowly add the braising liquid. Stir in lemon juice and season to taste.
07 - Serve the meatballs on a platter, then pour the gravy over the top.

# Notes:

01 - Meatballs can be made up to 2 days in advance.
02 - If you don’t deep fry, pan fry works too.
03 - Switching to pan frying might mean longer cooking in the oven.