Categories: Sauces, gravies, seasonings

Ingredients

• 2 Tbsp. light butter with canola oil
• 1/4 cup finely chopped onion
• 3 Tbsp. all-purpose flour
• 1 Tbsp. Dijon-style mustard
• 1 cup turkey stock, such as Kitchen basics, or reduced-sodium chicken stock
• 1/2 cup evaporated fat-free milk
• 1/2 cup fat-free sour cream
• 1/8 tsp. ground allspice
• 1/8 tsp. ground nutmeg
• Snipped fresh dill (optional)

Directions

1. In the hot skillet used to cook the meatballs, melt butter over medium heat. Add onion; cook and stir 5 minutes. Stir in flour and mustard. Cook and stir 1 minute more.
2. Whisk stock and evaporated milk into flour mixture. Bring to boiling; reduce heat. Simmer. uncovered, 2 minutes. Remove from heat. Stir in sour cream, allspice, and nutmeg. Spoon mixture over warm meatballs. If Desired, sprinkle with dill.

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