These easy turkey meatballs with gravy are a lightened-up version of beef meatballs with a cream gravy. The meatballs are made with lean ground turkey and the gravy is made with chicken broth and half and half instead of heavy cream. Keeping this comfort dish light and flavorful.
In this recipe, ground turkey is seasoned generously, browned and cooked in a creamy sauce. The turkey meatballs and gravy make a delicious and comforting meal the whole family will enjoy! The best part of this dish is that it’s easy to make and doesn’t take long at all. Once the meatballs are formed, you’re basically home free!
These turkey meatballs are great on their own, maybe with a piece of bread or a biscuit to soak up the gravy. Or serve them over mashed potatoes, egg noodles or other type of pasta to make a hearty meal and really stretch a serving.
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Ingredients
There are two components to this dish, the meatballs and the gravy. The ingredients list looks long, but it’s mostly spices and the same ones are used for both the turkey meatballs recipe and the gravy.
Meatballs
- Ground turkey – Use lean ground turkey but not turkey breast. We used 85/15 (which is 85% lean and 15% fat). If you want to go a little leaner use 93/7.
- Herbs and spices – Chopped parsley (fresh is best), Worcestershire sauce, salt, garlic powder, onion powder, and black pepper will add flavor to the turkey meatballs.
- Egg – The egg is used to bind the meatballs.
- Breadcrumbs – Use plain breadcrumbs because we are adding in our own seasoning.
- Oil – For frying. Use a neutral oil with a high smoke point, we use canola oil. You need enough to cover the bottom of a large, deep skillet with ¼ – ½ inch of oil. How much will depend on the size of the skillet. As a reference we use a deep 12-inch skillet and needed about 1½ cups.
Gravy
- Butter and flour – Used to make the roux to thicken the gravy.
- Chicken Broth – Use your favorite brand, we use regular chicken broth but if you use low-sodium you may need to adjust the salt.
- Seasoning – The gravy is flavored with Worcestershire sauce, garlic powder, onion powder and black pepper.
- Half & Half – Will add creaminess to the gravy without making it too heavy.
Recipe tips
- It is best to use your hands to get the ingredients evenly combined when making meatballs. They are going to get messy forming the meatballs, so just get in there!
- Don’t overwork the meat. Mix just enough to get the ingredients combined.
- The same advice goes when rolling the meatballs, don’t over-handle them. Work with them just enough to form the ball.
- Use a non-stick skillet so the meatballs don’t stick and tear.
- The gravy will not start to thicken until it simmers, then it will continue thickening. This will take a few minutes. Be patient, it will happen. Don’t crank up the heat!
- If the gravy is not thickening, uncover the pan and allow it to simmer for a few minutes until it reaches the desired consistency. Keep in mind that it will thicken as it cools, don’t take it too far. Also, as the gravy reduces it concentrates. Be careful with the salt, always taste before you add extra.
- If the gravy is too thick, add more chicken broth. Add 1-2 teaspoons of broth at a time while stirring until it reaches the desired consistency and is heated through.
Form the meatballs
Place the ground turkey, chopped parsley, Worcestershire, salt, garlic powder, onion powder, black pepper, egg and the breadcrumbs in a large bowl. Mix until the ingredients are combined.
Form the ground turkey mixture into rounds. Make them just a little smaller than a golf ball. Makes approximately 20 meatballs
Instructions
Add enough oil to a large, deep, non-stick skillet to cover the bottom by about ¼ – ½ inch (about 1½ cups). Heat the oil over medium-high. When the oil is hot, but not smoking, carefully place the meatballs in the oil. Fry them for 2½-3 minutes.
Turn each one and cook another 2½-3 minutes until they are browed on all sides (about 5-6 minutes total).
Remove the skillet from the heat and remove the meatballs with a slotted spoon. Place them on a plate or pan. Cover to keep warm. Don’t worry that the meatballs are not cooked all the way through. They will finish cooking in the gravy.
Make the gravy
Let the oil cool some and carefully drain all of it from the skillet, but do not wash or wipe. If there are bits on the bottom of the pan, leave them in there. They will flavor the gravy beautifully.
- Place the skillet back over medium heat and add the butter.
- When the butter is melted and foamy add the flour. Cook for 2 minutes, stirring frequently.
- Slowly add the chicken broth and stir briskly until the flour mixture dissolves and the sauce is smooth. Add the Worcestershire sauce, black pepper, onion powder, and garlic powder, stir well.
- Bring the sauce to a simmer (it will take about 3-4 minutes).
- Once it’s simmering, add the meatballs back to the pan and lower the heat to medium-low. Cover the skillet and cook the meatballs for 15 minutes, stirring occasionally.
- Next, add the half and half and stir well. Lower the heat to low, cover and cook for 3-5 minutes to let the flavors combine and heat through. Taste the gravy and add salt if needed.
Garnish with fresh chopped parsley and serve with mashed potatoes, egg noodles, pasta, or on their own with some crusty bread.
You may also like:
- Italian Sausage Meatballs
- Cuban Style Meatballs
- Meatballs and Gravy
- Chicken Meatball Soup
- Turkey Meatball Soup
Turkey Meatballs with Gravy
Ingredients
Turkey meatballs ingredients
- 1 pound Ground Turkey we used 85/15 (93/7 works well too, but don’t use turkey breast because we want some fat for flavor)
- 1 tablespoon Chopped Fresh Parsley plus extra for garnish if desired
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 1 Egg slightly beaten
- ¼ cup Breadcrumbs plain
- Oil for frying – enough to cover the bottom of a large, deep skillet with ¼ – ½ inch of oil (about 1½ cups) Use a neutral oil with a high smoke point, we use canola oil
Gravy ingredients
- 3 tablespoons Butter
- 3 tablespoons Flour
- 2 cups Chicken Broth
- 1 teaspoon Worcestershire Sauce
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- ½ cup Half & Half
Instructions
Make the meatballs
- Place the ground turkey, chopped parsley, Worcestershire, salt, garlic powder, onion powder, black pepper, egg and the breadcrumbs in a large bowl. Mix until the ingredients are combined.
- Form the ground turkey mixture into rounds. Make them just a little smaller than a golf ball. Makes approximately 20 meatballs
- Add enough oil to a large, deep, non-stick skillet to cover the bottom by about ¼ – ½ inch (about 1½ cups).
- Heat the oil over medium-high. When the oil is hot, but not smoking, carefully place the meatballs in the oil. Fry them for 2½ – 3 minutes. Turn each one and cook another 2½ – 3 minutes until they are browed on all sides (about 5 – 6 minutes total).
- Remove the skillet from the heat and remove the meatballs with a slotted spoon and set them on a plate or pan. Cover the plate loosely with a piece of aluminum foil and/or place the plate in the microwave or oven so they stay warm away from drafts.
- Don’t worry that the meatballs are not cooked all the way through. They will finish cooking in the gravy.
Make the gravy
- Let the oil cool off some. Carefully drain all the oil from the skillet but do not wash or wipe. If there are bits on the bottom of the pan, leave them in there. They will flavor the gravy beautifully.
- Place the skillet back over medium heat and add the butter. When the butter is melted and foamy add the flour. Cook the flour for 2 minutes, stirring frequently.
- Slowly add the chicken broth and stir briskly until the flour mixture dissolves and the sauce is smooth. Add the Worcestershire sauce, black pepper, onion powder, and garlic powder, stir well.
- Bring the sauce to a simmer (it will take about 3-4 minutes). Once it’s simmering, add the meatballs back to the pan and lower the heat to medium-low.
- Cover the skillet and cook the meatballs for 15 minutes, stirring occasionally.
- Next, add the half and half and stir well.
- Lower the heat to low, cover and continue cooking for 3-5 minutes to let the flavors combine and heat through.
- Taste the gravy and add salt if needed. As a reference we did not add extra to ours. Garnish with fresh chopped parsley and serve with mashed potatoes, egg noodles, pasta, or on their own with some crusty bread.
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