• Preheat an oven to 400ºF. Set your oven rack to be in the top 1/3 of the oven. Line a rimmed baking sheet with parchment paper.
• Saute the veggies and herbs. In a large braiser or oven-safe skillet, melt the butter over medium heat. Once the butter is melted and foamy, add the diced onion, carrot, and celery. Cook, stirring occasionally, for 4-5 minutes, then add the minced garlic, sage, thyme, and marjoram. Continue to cook until the veggies are soft and starting to brown. Let the vegetables cool for 10 minutes.
• Soak the breadcrumbs. In a large mixing bowl, combine the bread crumbs, beaten eggs, and heavy cream and stir well to combine. Let this mixture sit for 10 minutes.
• Mix the meatballs. Add the slightly cooled vegetables to the breadcrumb mixture and mix in the dijon, paprika, salt, and pepper until everything is well mixed. Add the ground turkey and pork and mix everything together by hand until the meatball mixture is homogenous and the ingredients are evenly distributed.
• Portion and roast the meatballs. Use a 1/3 cup to portion the meatball mixture out and roll them into smooth balls. Set the meatballs on the prepared baking sheet.  Transfer the baking sheet to the oven for 10 minutes, then broil on high for 2 minutes, just until the meatballs are slightly browned.
• Reduce the oven temperature to 300ºF.
• Braise the meatballs. Transfer the meatballs to the braiser that you sautéed the veggies in and pour the turkey stock over the top. Cover with a lid, but leave the lid cracked an inch. Transfer the meatballs to the oven for 45 minutes. Remove from the oven, let the meatballs rest for 5 minutes, then use a slotted spoon to transfer them to a plate or tray. For a smoother gravy, use a spoon to skim out any pieces of meat or veggies left in the broth.
• Make the gravy. Add the white wine and dijon mustard to the stock left in the braiser and bring to a simmer over medium heat for 5 minutes. While the stock reduces, mix the softened butter and flour together into a paste. Whisk the butter/flour paste into the stock as it's simmering and whisk well so that there are no lumps. Simmer for 4-5 minutes, until the gravy thickens and then season to taste with salt and pepper. Return the meatballs to the gravy and toss to coat. Serve warm.

Slow Cooker & Make Ahead Options

• Slow cooker option: I recommend still roasting and broiling the meatballs, then add them to the slow cooker with the broth and cook on low for 2-3 hours. Remove the meatballs and make the gravy with the broth from the slow cooker. Then you can put the meatballs back in the gravy on the 'keep warm' function.
• Make-ahead: You can make the turkey mixture and scoop it into balls 2 days before serving. Lay them out on a parchment lined baking sheet and wrap the whole tray really well with plastic wrap to keep them from drying out. Then, roast/broil them before proceeding with the rest of the recipe.

Storage Instructions

• Storing: You can store these meatballs in their gravy in an airtight container in the fridge for 2-3 days. Reheat them on the stovetop, microwave or oven until warmed through.

  Freezing: You can freeze uncooked meatballs, roasted ones or once they are braised as well. I recommend at least roasting/broiling them before freezing since they will hold their shape better. Line the meatballs in a single layer in a baking sheet in the freezer, and once they are firm, transfer them to a freezer bag. Store up to three months. Defrost overnight in the fridge.