Quick Turkey Meatballs in Gravy

Growing up, my mom always made meatballs with beef – it was just what everyone did back then. I remember the first time I suggested using turkey instead, and she gave me that “don’t mess with tradition” look. But here’s the thing: ground turkey makes some seriously good meatballs.

What I’ve learned over the years is that the secret isn’t just swapping the meat – it’s all about adding the right seasonings and making sure they don’t dry out. And when you pair them with a rich, homemade gravy? Even my mom had to admit these might be better than her original recipe.

What Kind of Ground Turkey Should I Use?

For juicy, flavorful meatballs, you’ll want to pay attention to the type of ground turkey you choose. Regular ground turkey (93% lean) tends to work better than extra-lean varieties since the small amount of fat helps keep the meatballs moist during cooking. If you can only find 99% lean ground turkey, try adding a tablespoon of olive oil to your mixture to prevent the meatballs from becoming dry. Just make sure your ground turkey is fresh – it should have a light pink color and no strong odors. And here’s a pro tip: let the meat come to room temperature for about 15 minutes before mixing your meatballs, as this helps the ingredients combine more evenly.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps depending on what you have in your kitchen:

• Ground turkey: You can swap ground turkey with ground chicken for similar results, or use lean ground beef or pork if you don’t mind a different flavor profile. Just note that beef and pork will give you a richer, more robust taste.
• Bread slices: Regular bread can be replaced with gluten-free bread, panko breadcrumbs, or even crushed crackers. For a low-carb option, try using 1/2 cup of almond flour instead.
• Fresh herbs: If you don’t have fresh parsley and rosemary, you can use dried herbs – just use 1/3 of the amount called for since dried herbs are more concentrated. So about 1/3 teaspoon each of dried parsley and rosemary.
• Mushrooms: Any type of mushroom works well here, or you can skip them altogether if you’re not a fan. You might want to add a bit more onion for extra flavor if you leave them out.
• Whole wheat flour: Regular all-purpose flour works just fine for the gravy. For gluten-free options, try rice flour or cornstarch (use 2 tablespoons instead of 3).
• Chicken broth: Vegetable broth makes a good substitute, or you can use bouillon cubes dissolved in water. Just make sure to taste and adjust the salt accordingly.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey meatballs is ending up with dry, dense results – to keep them tender and juicy, avoid overworking the meat mixture and stick to gentle mixing just until the ingredients are combined. A common error is forming the meatballs too tightly; instead, use a light touch and roll them loosely between your palms, as compacting them too much will result in tough meatballs. For the gravy, rushing the flour-cooking process can leave you with a raw, floury taste, so make sure to cook the flour with the vegetables for at least 2-3 minutes before adding the broth. To prevent lumpy gravy, gradually whisk in the broth while the flour mixture is still hot, and keep stirring until the sauce thickens to your desired consistency.

What to Serve With Turkey Meatballs?

These savory turkey meatballs in gravy are begging to be served over something that can soak up all that delicious sauce! Egg noodles or mashed potatoes make perfect bases – they catch every bit of the gravy and complement the herbs in the meatballs really well. If you want to add some green to your plate, steamed broccoli or roasted green beans work great on the side and taste amazing when they get a little gravy on them too. For a lighter option, you could serve these meatballs over cauliflower rice or with a simple side salad dressed in light vinaigrette.

Storage Instructions

Keep Fresh: These turkey meatballs in gravy will stay good in the fridge for up to 4 days when stored in an airtight container. The gravy might thicken up a bit in the fridge, but don’t worry – that’s totally normal!

Freeze: Want to meal prep? These meatballs freeze really well! Place them with the gravy in a freezer-safe container and they’ll keep for up to 3 months. I like to portion them out before freezing so I can just grab what I need for dinner.

Reheat: To warm them up, just pop them in a pan over medium-low heat until they’re heated through. You might need to add a splash of broth or water to thin out the gravy. If you’re in a hurry, the microwave works too – just heat in 30-second intervals, stirring in between.

Preparation Time	15-25 minutes
Cooking Time	20-30 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 30-35 g
• Carbohydrates: 80-90 g

Ingredients

For the meatballs:

• 1/2 small onion (finely grated or minced)
• salt to taste
• 1 lb ground turkey
• 1 tsp fresh rosemary (finely chopped for best aroma)
• 2 garlic cloves (minced)
• 1 tbsp cooking oil (like olive oil for searing)
• black pepper to taste
• 1 tsp fresh parsley (finely chopped)
• 2 slices bread (crusts removed, torn into small pieces)

For the gravy:

• black pepper to taste
• 3 cups chicken broth (I use Swanson’s low sodium chicken broth)
• 1/2 small onion (diced 1/4 inch)
• 1 tsp fresh parsley (chopped)
• 1 tsp fresh rosemary (freshly minced for best flavor)
• 1/2 cup mushrooms (sliced or quartered)
• 2 to 3 garlic cloves (minced)
• salt to taste
• 3 tbsp whole wheat flour

Step 1: Prepare Fresh Bread Crumbs

Start by cutting bread slices into large pieces.

Place them in a blender or food processor and pulse until they turn into crumbs.

These fresh bread crumbs will help bind and add texture to the meatballs.

Step 2: Mix the Meatball Ingredients

In a large mixing bowl, combine the ground turkey, fresh bread crumbs, finely chopped onion, chopped parsley, minced garlic, chopped rosemary, salt, and pepper.

Mix all the ingredients together thoroughly until they are well combined.

Step 3: Form the Meatballs

Divide the meat mixture roughly into 20 parts and form small meatballs by rolling the mixture between your palms.

Make sure all meatballs are of a similar size to ensure even cooking.

Step 4: Cook the Meatballs

Heat some oil in a large skillet over medium heat.

Place the meatballs in the skillet, ensuring there’s some distance between them to prevent overcrowding.

Cover the pan and cook the meatballs for about 3 minutes on one side, flip them, then cover and cook for another 3 minutes until evenly browned and cooked through.

Once done, remove the meatballs from the pan and set aside.

Step 5: Prepare the Gravy

In the same skillet, add a bit more oil if necessary, and then add minced garlic, chopped onion, and sliced mushrooms.

Sauté the mixture for 3-4 minutes until the mushrooms are tender.

Sprinkle in some flour and continue cooking for 1-2 minutes while stirring continuously.

Step 6: Finish the Gravy and Combine with Meatballs

Gradually pour in chicken stock while whisking continuously to prevent lumps.

Bring the mixture to a boil, then lower the heat, cover, and simmer the gravy for about 5 minutes to thicken.

Add the meatballs back into the pan along with herbs, salt, and pepper.

Mix everything well, cover, and cook for an additional minute.

Remove from heat and keep covered until ready to serve.