“Easy Button” Turkey and Gravy!
If you’re craving the flavors of Thanksgiving but don’t want the fuss (or extra hours) of preparing and roasting a full bird, this one-pan dinner is a fantastic way to go. ♡
These turkey meatballs are packed with herbs and seasonings (because turkey needs extra umph!), browned until golden, then simmered in a simple herb gravy until perfectly tender. No brining, no carving, no wrestling a huge turkey in and out of the oven required. Just a cozy, flavorful, one-pan dinner here that will be ready to go in a little over an hour.
We loved serving these turkey meatballs with mashed potatoes, but they would also be great with baked potatoes, buttered noodles, or rice. Definitely perfect for the holidays or anytime you’re craving those classic Thanksgiving flavors without committing to a whole turkey. Let’s make some turkey meatballs and gravy!
Recipe Tips
Here are a few helpful tips to guarantee your turkey meatballs come out extra juicy and flavorful every time:
- Don’t skip the panade. Letting the Panko briefly soak in milk keeps the meatballs tender and prevents them from drying out.
- Mix the meat gently. Over-mixing leads to dense meatballs, so fold everything together gently just until combined.
- Keep the meatballs small-ish. We found that two-tablespoon meatballs (about 1.5 inches) worked really well in this recipe and stay juicy in the gravy. I always use a scoop to make the process go quickly!
- Simmer low and slow. A soft simmer keeps the gravy silky and helps the meatballs stay tender.
- Taste and season at the end. Every stock is different, so adjust the salt, pepper, and Worcestershire once the gravy is done.
Recipe Variations
Here are some fun ways to customize this recipe if you’d like!
- Add mushrooms. Sauté sliced mushrooms after browning the meatballs, then build the gravy on top.
- Use ground chicken or pork. Both work beautifully with the same panade and gravy.
- Make it creamy. Stir ¼ cup heavy cream or half-and-half into the gravy at the end.
- Add veggies. Stir some peas, spinach, kale, or caramelized onions into the gravy.
- Make it gluten-free. Use gluten-free panko and swap the flour for a 1:1 GF flour blend.
FAQ
Yes! Roll them up to one day in advance and refrigerate. You can also freeze them raw.
Yes! Freeze the cooked meatballs in the gravy for best results. Thaw and rewarm gently on the stovetop.
Sure, bake at 400°F for 12–15 minutes, or until lightly browned, then transfer them to the gravy to finish cooking.
You can use an instant-read thermometer. They’re done when they reach 165°F in the center.
Turkey Meatballs with Gravy
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Description
This turkey meatballs and gravy recipe is an easy one-pan dinner perfect for the holidays or cozy weeknights in.
Ingredients
Meatballs
- 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
Gravy
- 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
Instructions
- Make the panade. In a large mixing bowl, stir together the panko and milk. Let sit 5–10 minutes until softened.
- Mix the meatballs. Add the ground turkey, garlic, eggs, Parmesan, onion, Worcestershire, thyme, rosemary, sage, salt and pepper. Mix gently by hand until just combined — don’t overmix.
- Chill (optional). Cover 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). Place on a tray or plate.
- Brown the meatballs. Heat 2 tablespoons of oil in a large deep skillet or Dutch oven over medium heat. Working in batches, sear the meatballs for about 3–4 minutes per side, turning until golden all over. (They don’t need to be fully cooked yet.) Transfer to a plate while you make the gravy.
- Make the gravy. In the same pan, melt the butter over medium heat (wipe out any burnt bits if needed but keep the browned bits for flavor). Whisk in the flour and cook for 2 minutes until golden. Gradually whisk in the stock until smooth. Add thyme sprigs, salt, pepper, and Worcestershire. Bring to a gentle simmer and cook for 5 minutes, stirring often, until slightly thickened.
- Simmer the meatballs in the gravy. Nestle the browned meatballs (and any juices) into the gravy in a single layer. Reduce heat to medium-low, cover, and simmer 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.
- Garnish and serve. If desired, fry a few sage leaves in a bit of butter or oil until crisp and use as garnish. Serve the meatballs hot over mashed potatoes, buttered noodles, or rice — spooning plenty of that rich gravy on top.
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