Turkey Meatballs

Ingredients

• 1/2 cup panko
• 1/3 cup whole milk
• 1 pound ground turkey (preferably not lean)
• 1/2 pound sweet Italian turkey sausage
• 2 ounces Pecorino Romano cheese, grated (1/2 cup)
• 1 large egg, lightly beaten
• 3 tablespoons chopped fresh basil
• 1 tablespoon thinly sliced fresh chives, plus more for garnish
• 2 teaspoons grated lemon zest (from 1 lemon)
• 1 large garlic clove, grated
• 3/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 cup dry white wine
• 1/2 cup lower-sodium chicken broth
• 1 tablespoon Dijon mustard
• 3 tablespoons cold unsalted butter, cubed
• Fresh small basil leaves
• Hot cooked rice or orzo
• Lemon wedges

Steps

1. Put panko in a large bowl, pour over milk and stir together. Let stand, stirring occasionally, until the panko absorbs the milk, about 2 minutes. Add ground turkey, sausage, cheese, egg, basil, chives, lemon zest, garlic, pepper and salt. Gently combine with a fork or clean hands, taking care not to overwork the meat.
2. Line a small baking sheet with parchment paper. Roll about 16 (2-ounce) balls from the turkey mixture and put on the sheet. Cover with plastic wrap and refrigerate until firm and cold, at least 15 minutes or up to 12 hours.
3. Meanwhile, preheat the oven to 400°F. Line a small baking sheet with aluminum foil, drizzle with 1 tablespoon oil and set aside.
4. Heat the remaining 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add meatballs in an even layer and leave undisturbed until browned on 1 side, about 2 minutes. Carefully turn with tongs, then turn often as they brown on all sides, about 5 minutes. Put on the prepared baking sheet without wiping out the skillet. Bake in the preheated oven until an instant-read thermometer in the meatballs' centre reads 155°F, about 7 minutes; the temperature will continue rising to 165°F.
5. While the meatballs bake, add wine to the cast-iron skillet and bring to a boil over medium-high heat, scraping browned bits from the bottom with a wooden spoon. Cook over medium-high heat, stirring occasionally, until reduced by half, about 3 minutes. Whisk in broth and mustard and bring to a simmer over medium-high heat, stirring occasionally. Cook with constant stirring until mustard is smooth and sauce slightly reduced, about 3 minutes. Take off the heat and whisk in butter until combined.
6. Divide meatballs evenly among plates and spoon about 2 tablespoons pan sauce over them. Garnish with basil leaves and additional chives. Serve over cooked rice or orzo, with lemon wedges.