Description
These Turkey Meatballs with Gravy are a comforting and flavorful dish perfect for a family dinner or special occasion. Tender turkey meatballs are simmered in a rich, savory gravy that pairs perfectly with mashed potatoes or pasta.
Ingredients
For the Meatballs:
- 1 cup panko breadcrumbs
- 1/3 cup milk
- 2 pounds ground turkey (preferably 93% lean)
- 4 cloves garlic, pressed or minced
- 2 large eggs
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup grated yellow onion
- 2 teaspoons Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 2 teaspoons minced fresh thyme
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- Optional: fried fresh sage leaves, for garnish
For the Gravy:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken or turkey stock
- 2 fresh thyme sprigs
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon Worcestershire sauce
Instructions
- Make the panade – In a large mixing bowl, stir together the panko and milk. Let sit 5–10 minutes until softened.
- Mix the meatballs – Add the ground turkey, garlic, eggs, Parmesan, onion, Worcestershire, thyme, rosemary, sage, salt, and pepper. Mix gently by hand until just combined — don’t overmix.
- Chill (optional) – Cover and refrigerate the mixture for 30–60 minutes to make shaping easier.
- Form the meatballs – Scoop and roll into 2-tablespoon balls (about 24 total). Place on a tray or plate.
- Brown the meatballs – Heat 2 tablespoons of oil in a large deep skillet or Dutch oven over medium heat. Working in batches, sear the meatballs for about 3–4 minutes per side, turning until golden all over. Transfer to a plate while you make the gravy.
- Make the gravy – In the same pan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until golden. Gradually whisk in the stock until smooth. Add thyme sprigs, salt, pepper, and Worcestershire. Bring to a gentle simmer and cook for 5 minutes, stirring often, until slightly thickened.
- Simmer the meatballs in the gravy – Nestle the browned meatballs (and any juices) into the gravy in a single layer. Reduce heat to medium-low, cover, and simmer for 5-10 minutes, or until the meatballs are cooked through to 165°F inside and the gravy has thickened to your liking. Discard thyme sprigs.
- Garnish and serve – If desired, fry a few sage leaves until crisp and use as garnish. Serve the meatballs hot over mashed potatoes, buttered noodles, or rice — spooning plenty of that rich gravy on top.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 155mg
