pounds Jennie-O® Lean Ground Turkey
cup grated parmesan cheese, divided
cup Italian breadcrumbs
cup chopped white onion, divided
tablespoons dried basil, divided
teaspoons black pepper, divided
teaspoon smoked paprika
teaspoon ground thyme
teaspoon sea salt, divided
tablespoon olive oil
tablespoons minced garlic
cups beef broth
teaspoons Worcestershire sauce
teaspoon Dijon mustard
teaspoon garlic powder
cup heavy whipping cream
In large bowl combine turkey, ¼ cup parmesan, breadcrumbs, ¼ cup onion, egg, 1 tablespoon basil, 1 teaspoon pepper, paprika, thyme and ¼ teaspoon salt. Mix well. Form into large meatballs.
In large cast iron skillet over medium-high heat, heat oil. Sear meatballs 2 minutes on each side. Remove from pan.
In the same skillet, add garlic and remaining onion. Cook 4 minutes. Pour in beef broth, Worcestershire sauce, mustard, garlic powder and remaining basil, salt and black pepper.
Return meatballs to skillet. Cover. Cook 10 to 12 minutes or until meatballs are golden brown and cooked throughout. Always cook to well-done, 165°F as measured by a meat thermometer.
In small bowl combine cornstarch and water. Stir into skillet. Let mixture thicken. Add cream and remaining parmesan. Cook 3 to 5 minutes.