Name: Glazed Turkey Meatballs
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 ounces finely chopped bacon (about 1 thick-cut strip; see notes); 1/2 small yellow onion (2 ounces; 56 g), finely chopped; 1 small carrot (1 ounce; 28 g), peeled and finely chopped (about 1/4 cup); 1 medium celery stalk (1 ounce; 28 g), finely chopped (about 1/4 cup); 1 large egg; 1 1/2 teaspoons unflavored powdered gelatin (from 1 1/4-ounce envelope); 3/4 cup (180 ml) homemade chicken stock or store-bought low-sodium chicken broth, divided; 2 tablespoons (30 ml), plus 2 teaspoons Dijon mustard, divided; 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 1 (1-ounce) slice white bread, cut into 1/2-inch pieces (about 1 cup); 1 pound ground turkey, 85/15 lean; 1 ounce (28 g) Parmigiano-Reggiano, grated (about 2/3 cup); 1/2 teaspoon freshly ground black pepper; 2 tablespoons finely chopped plus 3 (4-inch) sprigs hearty herbs such as sage, thyme, and/or rosemary, divided, plus more finely chopped herbs for garnish; 1 tablespoon (15 ml) neutral oil, such as vegetable oil; 1/4 cup (60 ml) pure maple syrup; 2 tablespoons (30 ml) apple cider vinegar

1 In a large nonstick skillet, cook chopped bacon over medium heat, stirring occasionally, until crispy, 6 to 8 minutes. Stir in onion, carrot, and celery; cook, stirring often, until softened, 6 to 8 minutes. Transfer mixture to a medium bowl and set aside to cool to room temperature, about 10 minutes; wipe skillet clean.

2 Meanwhile, line a large rimmed baking sheet with parchment paper. In a large bowl, whisk together egg, gelatin, 1/4 cup broth, 2 teaspoons mustard, and 1 teaspoon salt. Stir in bread pieces, and let stand, stirring occasionally, until bread is thoroughly moist, about 5 minutes. Squeeze bread between your fingers or mash with a fork to make sure there are no dry spots.

3 Add turkey, cheese, pepper, 2 tablespoons finely chopped herbs, and reserved bacon mixture to bowl. Using a clean hand or spoon, stir until very well combined; be careful not to overwork meat. Using wet hands, roll mixture into 16 (1 1/2-ounce each; 43 g) meatballs. Place on prepared baking sheet, evenly spaced apart, and cover lightly with plastic wrap. Refrigerate meatballs until firm and cold, at least 30 minutes or up to 4 hours.

4 In a large nonstick skillet, heat oil over medium-high heat. Add half of the meatballs in a single layer spaced apart and cook, undisturbed, until browned on 1 side, 1 to 2 minutes. Carefully rotate meatballs, and continue to cook, turning as needed, until browned on all sides, 3 to 4 minutes. Transfer meatballs to a large plate. Repeat process with remaining meatballs; set aside.

5 Add maple syrup, cider vinegar, herb sprigs, remaining 1/2 cup broth, 2 tablespoons mustard, and 1/2 teaspoon salt to skillet; bring to a simmer over medium heat. Return meatballs to skillet; cook, gently stirring and spooning maple syrup mixture over meatballs, until an instant-read thermometer inserted into center of meatballs registers 160°F (70°C), 6 to 8 minutes. Transfer meatballs to a platter. Sauce should have a thickened glaze-like consistency. If necessary, further simmer the sauce until reduced to the right texture, about 5 minutes. Drizzle with remaining glaze and garnish with additional finely chopped herbs.