When you’re craving the comforting flavors of turkey dinner but want something simpler, these turkey meatballs with gravy are the perfect alternative. This recipe captures all the warmth and savory richness you’d expect from a full turkey meal, but in a fraction of the time and effort. Using a Dutch oven allows for plenty of space, ensuring the meatballs are well-coated in gravy, and the lid makes it easy to keep everything warm or reheat it later. Plus, by making everything from scratch, including the breadcrumbs and gravy, you can ensure you’re using natural ingredients without unnecessary preservatives. Always take a moment to read ingredient labels and make the best choices for your health. This simple dish feels special, without the hours of preparation.
Did You Know?
Turkey is a lean and healthy source of protein, making it a fantastic choice for those looking to enjoy a nutritious meal without the extra fat found in other meats. Ground turkey, especially when you select high-quality cuts, can be flavorful and juicy. When purchasing ground turkey, consider buying from a trusted butcher who grinds it fresh, allowing you to select the lean-to-fat ratio that suits your taste and health goals. Opting for a blend that includes a bit of dark meat can add extra richness and moisture to your turkey meatballs, ensuring they stay tender and flavorful. A good butcher will also help you avoid unnecessary fillers and additives often found in pre-packaged versions, giving you a more wholesome and delicious end result.
Yield: 8 servings
Ingredients:
2 lbs ground turkey
1 cup homemade breadcrumbs (see note)
2 large eggs
1/4 cup milk
1 small onion, finely diced
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil (for frying)
4 tbsp butter
1/4 cup all-purpose flour
4 cups chicken or turkey broth
1/2 cup heavy cream (optional)
2 tablespoons fresh parsley chopped for garnish (optional)
Note:
To make homemade breadcrumbs, start by using stale bread or toasting fresh bread slices until dry and crispy. You can then either place the toasted bread in a plastic bag and crush it with a rolling pin for a coarser texture, or pulse it in a food processor for finer breadcrumbs. This method allows you to control the ingredients and avoid preservatives found in store-bought breadcrumbs. Homemade breadcrumbs are ideal for adding moisture and texture to your meatballs or other dishes.
Instructions:
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In a large bowl, combine the ground turkey, homemade breadcrumbs, eggs, milk, onion, salt, and pepper. Mix until just combined. Form the mixture into small meatballs, about 1.5 inches in diameter.
Personal Tip: Wet your hands before forming the meatballs to prevent sticking.
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Heat the olive oil in a Dutch oven over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes). Remove and set aside.
Personal Tip: Don’t overcrowd the Dutch oven—cook the meatballs in batches to ensure even browning.
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In the same Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until lightly golden. Gradually add the chicken or turkey broth, whisking continuously to avoid lumps. Bring to a simmer and cook until thickened (about 5-7 minutes). Stir in the cream, if using, and season with salt and pepper.
Personal Tip: If the gravy is too thick, thin it out with a little extra broth or water.
What Happens If My Gravy Has Lumps In It?
No need to panic if your gravy ends up with lumps! If your gravy has lumps, it usually means the flour wasn’t whisked in properly or the liquid was added too quickly. But you can easily fix it! Simply strain the gravy through a fine mesh sieve to remove the lumps, or use an immersion blender to smooth it out. Another trick is to whisk in a bit of warm broth or water gradually, which can help dissolve any clumps. Don’t worry—your gravy will still be delicious! -
Return the meatballs to the Dutch oven, gently tossing them in the gravy. Simmer for a few minutes to let the flavors meld, then cover with the lid and let it sit on low until ready to serve.
Personal Tip: Serve with mashed potatoes or steamed vegetables for a complete meal.
Making Ahead:
If you’re making this dish the day before a dinner event, allow the meatballs and gravy to cool completely after cooking. Once cooled, cover the Dutch oven with its lid and refrigerate. When you're ready to serve:
Take the Dutch oven out of the refrigerator 30-45 minutes before reheating to bring it closer to room temperature.Preheat your oven to 325°F (160°C).
Place the Dutch oven in the oven with the lid on and heat for 25-30 minutes, or until the meatballs are fully reheated and the gravy is bubbling.
Personal Tip: Stir gently halfway through the reheating process to ensure even heating.
Nutritional Information (Per Serving):
Calories, 310, Protein, 22g, Carbohydrates, 12g, Fiber, 1g, Net Carbohydrates, 11g, Fat, 20g, Saturated Fat, 7g, Cholesterol, 105mg, Sodium, 500mg, Sugars, 2g, Glycemic Index, low
Kitchen Tips, Great Ideas, How to Save Money:
- Homemade Breadcrumbs: Save stale bread to make your own breadcrumbs, reducing waste and cutting costs.
- Gluten-Free Option: Substitute the breadcrumbs with gluten-free bread for those with dietary restrictions.
- Buy in Bulk: Purchase ground turkey in bulk and freeze portions for later use to save money and time.
- Freeze Extra Meatballs: Double the recipe and freeze half of the cooked meatballs for quick, easy meals later.
- Low-Sodium Broth: Opt for low-sodium broth to control salt intake. You can always add more salt if needed.
- Pan Drippings for Gravy: Use the drippings from the meatballs to enhance the flavor of the gravy.
- Adjust the Gravy: If you prefer a lighter gravy, omit the cream or use milk instead.
- Egg Substitution: If you’re out of eggs, use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg.
- Batch Cooking: Prepare the meatballs ahead of time and refrigerate them until you’re ready to cook.
- Serve with Sides: Pair the dish with roasted vegetables, mashed potatoes, and cranberry sauce to make it a full meal.
Let’s Learn About Broth Options:
Broth can be a key ingredient in many dishes, from soups to sauces, but not all broths are created equal. When choosing broth, it's important to consider both convenience and quality. Many natural stores carry organic broth in tetra packs, which are free of preservatives and additives. These are great options for busy cooks who want convenience without sacrificing quality. You can also make broth at home by simmering bones with vegetables and herbs, allowing you to control the ingredients and avoid processed additives. Whether homemade or store-bought, look for broths that are low in sodium and made with simple, whole ingredients.