Homemade Turkey Meatballs with Gravy
- Yield 6
- Prep 30 minutes
- Cook 30 minutes
Homemade Turkey Meatballs with Gravy is a dinner recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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
- 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
Method
Make the panade. In a large mixing bowl, stir together the panko and milk. Let sit 5–10 minutes until softened.
Stir the meatballs. Tip in the ground turkey, garlic, eggs, Parmesan, onion, Worcestershire, thyme, rosemary, sage, salt and pepper. Stir gently by hand until just combined — don’t overmix.
Chill (skippable). Lid 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). Set on a tray or plate.
Brown the meatballs. Warm 2 tablespoons of oil in a large deep skillet or Dutch oven over a medium burner. Working in batches, sear the meatballs for about 3–4 minutes per side, turning until the edges turn golden all over. (They don’t need to be fully cooked yet.) move to a plate while you make the gravy.
Make the gravy. In the same pan, melt the butter over a medium burner (wipe out any burnt bits if needed but keep the browned bits for flavor). Beat in the flour and cook for 2 minutes until the edges turn golden. Gradually whisk in the stock until smooth. Tip in thyme sprigs, salt, pepper, and Worcestershire. Raise to a gentle let it bubble gently and cook for 5 minutes, stirring often, until slightly thickened.
Let it bubble gently the meatballs in the gravy. Nestle the browned meatballs (and any juices) into the gravy in a single layer. Lower heat to medium-low, cover, and let it bubble gently 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.
Finish and serve. If desired, fry a few sage leaves in a bit of butter or oil until crisp and use as finish. Plate the meatballs hot over mashed potatoes, buttered noodles, or rice — spooning plenty of that rich gravy on top.
