Turkey Meatballs Paprikash

It’s like this: my son needs to eat something besides powdered donuts, and he seems to be quite fond of anything meatball-shaped.

Since I won’t can’t make Spaghetti and Meatballs every night, I give you something different: Turkey Meatballs Paprikash.

• 1 1/2 lbs. ground turkey
• 1/2 cup panko breadcrumbs
• 1/3 cup milk
• 1 egg
• a generous pinch of salt and pepper
• 1-2 tsp. chopped fresh parsley
• 1/2 shallot, minced
• 1/3 cup sour cream

Combine the above ingredients in a large bowl, letting the breadcrumbs soak up the egg and milk to make a sort of panade. Mix well and shape into little balls (no more than 1 or so in diameter). Bake in a 450 degree oven for around 15 minutes. Reserve roughly half the balls for another meal. Use the other half in the Paprikash.

• 1 medium onion, cut into thin strips
• 2 tbsp. olive oil or butter
• splash of sherry
• 2 cups chicken stock
• 2 tbsp. paprika of your choice (smoked, hot, sweet or a combo of any of preceding)
• 1 tbsp. flour
• 1/2 cup sour cream
• 1-2 tbsp. chopped fresh parsley

While the meatballs are cooking, start your sauce. Saute the onions in oil or butter until silky and golden. Stir in the paprika and flour. Deglaze the pan with sherry (optional), then add the broth and stir. Add the meatballs, cover and let cook for a few minutes to let the flavors meld and the sauce to thicken. Stir in the sour cream and parsley. Serve over mashed potatoes or egg noodles.