¾ cup heavy cream, divided
2 ½ teaspoon GravyMaster®, divided
4 tablespoons finely chopped fresh dill, divided
1 teaspoon grated lemon peel
1 pound ground turkey
½ cup dry seasoned bread crumbs
¼ finely chopped onion
2 tablespoons butter
2 tablespoons all purpose flour
1 can (14.5 fl oz) chicken broth
1. In large bowl, blend ¼ cup cream, 2 teaspoons GravyMaster®, 2 tablespoons dill and lemon peel. Add turkey, bread crumbs and onion. Mix thoroughly, then shape into 18 meatballs.
2. In large skillet, melt butter over medium low heat. Add meatballs and cook, stirring frequently, until well browned, 8-10 minutes. Remove meatballs.
3. Into skillet, sprinkle flour, then gradually stir in chicken broth to form a smooth gravy. Stir in remaining ½ cup cream and ½ teaspoon GravyMaster®. Stir until sauce just comes to a boil. Reduce heat and add meatballs. Simmer, stirring occasionally, until gravy is thickened and meatballs are cooked thoroughly, about 8-10 minutes. Stir in remaining dill.
Makes about 4 servings.