The maple syrup adds a sweetness to the meatballs that nicely compliments the slight hint of heat from the red pepper flakes.
1 large egg
3 cups chicken stock
Salt and pepper to taste
In a medium bowl mix turkey, cracker crumbs, maple syrup and egg. Mixture will be soft, but should hold together well. If the mixture is still too moist to hold its shape, add more cracker crumbs. Form into 12 meatballs and fry until golden on all sides in frying pan. If needed, raise heat to medium-high.
When meatballs are browned on all sides, remove from pan and set aside. Lower heat. Put butter in pan and melt. Add flour and stir until well combined. Cook on low- to medium-heat until roux just begins to color. Add chicken stock and stir until smooth. Add a pinch of red pepper flakes and several generous grinds of black pepper. Return meatballs to pan and continue cooking until meatballs are cooked through, about 10-15 minutes longer. If gravy reduces too much and becomes too thick, add water as needed. Taste gravy and adjust seasonings.
Serve over warm egg noodles, rice, mashed potatoes, or whatever you prefer. Pass extra red pepper flakes for those who prefer a spicier dish.