Turkey Meatballs with Creamy Mustard Sauce

In a large bowl, combine the turkey, egg, onion, garlic, breadcrumbs, salt and pepper. Form into golf ball sized balls, wetting your hands to keep from sticking, and set aside on a large plate. Heat the olive oil in a large skillet over medium heat. Add the meatballs in an even layer and cook for about 3 minutes each side. Remove from the pan and set aside. Whisk together the flour and broth until flour is dissolved.

In the same pan over medium heat, add the broth and flour mixture and use a wooden spoon to scrape any bits at the bottom. Add the Dijon mustard and stir to combine. Bring to a simmer then add the cream, sour cream and season with salt and pepper. Bring back to a simmer then add the meatballs back in to warm through. Garnish with chives to serve.

Serve the meatballs over mashed potatoes.