Turkey Meatballs in Gravy

In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, milk, egg, garlic powder, onion powder, salt, and pepper. Mix gently with your hands or a fork until just combined—don’t overmix or your meatballs will be tough.

Shape the mixture into meatballs about 1 inch in diameter (a small cookie scoop makes this super easy and uniform). You should get about 20-24 meatballs. Roll them between slightly damp hands if they’re sticking.

Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, about 6-8 minutes total. You’re not cooking them through yet, just creating that flavorful crust. Remove the browned meatballs and set them aside on a plate.

In the same skillet with those delicious browned bits, sprinkle in the flour and whisk it into the remaining oil to create a roux. Cook for about 1 minute, whisking constantly, until it smells slightly nutty.

Gradually pour in the chicken broth while whisking constantly—this prevents lumps. Start with a little splash, whisk it smooth, then add more. Take your time with this step; it makes all the difference.

Stir in the heavy cream and bring the mixture to a gentle simmer. The gravy will start to thicken as it heats—if it seems too thick, add a splash more broth.

Return the meatballs to the skillet, nestling them into that beautiful gravy. Cover and let them simmer for 15-20 minutes until the meatballs are cooked through (165°F internal temperature) and the gravy has thickened.

Taste the gravy and adjust seasoning with additional salt and pepper if needed. Remove from heat and let it rest for a minute—the gravy will continue to thicken slightly.

Serve hot over mashed potatoes, rice, or egg noodles, spooning plenty of that gravy over everything. Garnish with chopped fresh parsley and watch everyone dive in!

380

15g

32g

21g

1g

620mg

15% DV

12% DV

8% DV

Seriously, don’t use super-lean (99%) ground turkey—it makes dry meatballs. Stick with 93% lean for the best texture.

Don’t overmix the meatball mixture or they’ll be dense and tough. Mix just until combined.

You’re only browning the meatballs initially, not cooking them through—they finish cooking in the gravy, which keeps them incredibly tender.

Add the broth gradually while whisking constantly to avoid lumps in your gravy.

Every stove is different, so keep the heat at medium to prevent the gravy from burning while the meatballs cook.

Serve over creamy mashed potatoes with the gravy pooling in the middle

Spoon over egg noodles or pappardelle for a hearty pasta dish

Serve over white or brown rice with steamed vegetables on the side

Pile into hoagie rolls with melted provolone for amazing meatball subs