can i make the meatballs in advance?

Yes! Roll them up to one day in advance and refrigerate. You can also freeze them raw.

Does this freeze well?

Yes! Freeze the cooked meatballs in the gravy for best results. Thaw and rewarm gently on the stovetop.

can i bake the meatballs instead of pan-searing?

Sure, bake at 400°F for 12–15 minutes, or until lightly browned, then transfer them to the gravy to finish cooking.

how do i know the meatballs are fully cooked?

You can use an instant-read thermometer. They’re done when they reach 165°F in the center.

Turkey Meatballs with Gravy

Description

This turkey meatballs and gravy recipe is an easy one-pan dinner perfect for the holidays or cozy weeknights in.

Ingredients

Scale

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

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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.