Easy Turkey Meatballs in Mushroom Gravy (video)

The juiciest and most delicious meatball recipe ever! My turkey meatballs with creamy mushroom sauce are bound to become family favorite! The meatballs are seasoned with grated onion for extra moisture and fresh dill and parsley. This one-pan dinner recipe is so easy to make and can be made with chicken, pork or even beef. Enjoy these juicy meatballs with mashed potatoes, pasta or noodles! Check out my recipe for Creamy Butter Mashed Potatoes – the perfect complement to this dish!

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Making the Turkey Meatballs

This turkey meatball recipe is so easy and simple! I make them with pantry staples – plain bread crumbs, egg, herbs and grated onion. The grated onion is my secret to the juiciest meatballs ever! Not only does the onion add lots of great flavor, it also adds extra moisture, which is always needed when cooking turkey. You can also use ground chicken, pork or beef for this recipe. When mixing all the ingredients together, mix just until they’re well combined. Overmixing the meatball mixture can cause them to be more dense and heavy.

After shaping the meatballs, preheat a large saute pan and fry them all over on medium-high heat. This recipe step usually takes about 7 to 8 minutes. The meatballs need to be browned all over but not cooked all the way through.  They will finish cooking in the sauce.

Making the Creamy Mushroom Gravy

You will love this creamy mushroom gravy that goes with the turkey meatballs! It’s made with mushrooms, shallots, garlic, white wine and milk. Make this sauce in the same pan as the meatballs for the best flavor! I like to sauté the mushrooms and shallot in melted butter for even more flavor. The white wine adds balancing acidity to the sauce, making it even more delicious! Don’t want to use wine? Add a few tablespoons of fresh lemon juice instead!

After returning the meatballs to the pan, continue simmering the mushroom gravy for 10 minutes on medium heat. As the sauce cooks, it will thicken and it will continue to thicken even more once removed from heat.

Serving Suggestions for Turkey Meatballs

These juicy turkey meatballs can be enjoyed in a few different ways. My personal favorite, and my husband’s favorite, is over a bed of creamy butter mashed potatoes! I have a separate video recipe for these mashed potatoes and you’re going to love it! You can also enjoy these with steamed with rice or even pasta such as elbow macaron or wide egg noodles. Whichever way you choose to enjoy them, these meatballs are bound to become a family favorite!

More Recipes

Enjoyed this easy dinner recipe? Check out some of my other one pan recipe favorites you’re sure to enjoy!!

• Creamy Tuscan Turkey Meatballs – rich and creamy orzo pasta dish with the best turkey meatballs! Seasoned with thyme, rosemary and sun-dried tomatoes!
• Juicy Beef Cutlets – my mom’s recipe for the best cutlets, with a mushroom gravy.
• Turkey Cabbage Rolls: an Eastern European favorite! Cabbage rolls filled with turkey and rice, then cooked in a creamy carrot and tomato sauce!
• Creamy Ground Pork Stroganoff – a quick and easy dinner dish! Aromatic and creamy ground pork sauce with mushrooms, served over egg noodles!

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Turkey Meatballs with Mushroom Gravy (video)

20 mins prep + 30 mins cook

6 servings

Amazing turkey meatballs prepared in a creamy mushroom gravy, served over a bed of mashed potatoes!

Ingredients 

US Customary – Metric

For Meatball Recipe:

• 1 lb ground turkey, or chicken, pork, beef
• 1 small onion, grated
• 1/4 cup plain bread crumbs
• 1 large egg
• 1 tsp salt
• 1/2 tsp EACH: ground black pepper; coriander
• 1 tbsp EACH: chopped fresh parsley; chopped fresh dill
• oil, for frying

For Mushroom Sauce:

• 2 tbsp butter
• 10 white mushrooms, sliced
• 1 large shallot, finely diced
• 4 garlic cloves, finely minced
• 1 tsp salt
• 1/2 tsp EACH: paprika, ground black pepper
• 1/4 cup white wine, or 2 tbsp [30 ml] lemon juice
• 1 1/2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup chicken broth
• 1 tbsp EACH: chopped fresh parsley; chopped fresh dill

For Butter Mashed Potatoes:

• 2 1/2 pounds Russet Potatoes
• 1 1/2 tsp salt
• 2 cups chicken broth
• 1/2 cup butter, salted
• 1/2 cup cream, or whole milk

Instructions

• Prepare the meatballs first. Grate the onion into a large mixing bowl, then add the ground turkey meat, egg, bread crumbs, salt, pepper, coriander, parsley and dill. Using a spatula or your hands, gently combine the ingredients together, just until uniform. Do not overmix the meatball mixture. Using a 1 tablespoon (15 ml) scoop, measure out the meat mixture for each meatball and gently roll to shape into a ball. Watch my video recipe to see how it’s done.
• Preheat a large saute pan over medium-high heat and add a few tablespoons of cooking oil. Once the oil is hot, add the meatballs into pan. Fry the meatballs for 7 to 8 minutes, turning every few minutes, until they’re well browned all over. The meatballs do not need to be thoroughly cooked; they will finish cooking in the sauce. Remove the browned meatballs onto a clean tray and set aside.
• Reduce the pan heat to medium and add in the butter. Once melted, add the sliced mushrooms and shallot. Saute the mixture for about 5 minutes, until the mushrooms are lightly browned. Add in the garlic, salt, pepper and paprika next and cook for another minute. Next, add in the wine (or lemon juice) and cook for a few minutes, until the wine is reduced. Add in the flour, stir until well combined and cook for 1 minute.
• Begin adding the milk gradually, whisking it into the mushroom mixture. Stir in the chicken broth and return the meatballs to the pan. Bring the sauce up to a simmer over medium heat and simmer for 8 to 10 minutes, until the sauce is thickened. The sauce will continue to thicken once it’s removed from heat. Sprinkle the dish with more fresh parsley and dill, then serve over prepared mashed potatoes, pasta or egg noodles.

For Mashed Potatoes:

• First wash and peel the potatoes. Keep the potatoes in a bowl of cold water to prevent browning. Using a sharp knife, cut the potatoes into medium sized chunks and place into a large pot. Add the chicken or vegetable broth, salt and enough water to cover the potatoes by a few inches.
• Bring the potatoes up to a boil over high heat, then reduce the heat to medium-high and cook for another 15 to 20 minutes, until the potatoes are very soft but not falling apart. Cooking time depends on size of potato pieces. Drain the potatoes after cooking.
• Transfer the potatoes into a large mixing bowl, or do the next steps in the pot. Add the softened butter and cover it with the potatoes to melt it faster. Once the butter is melted, add a few tablespoons of cream, then use a potato masher or a hand mixer fitted with beaters and mash the potatoes.
• Continue mashing the potatoes and adding more cream as needed, until the potatoes are creamy and smooth. Season with salt to taste.

Nutrition

Calories: 608kcal | Carbohydrates: 48g | Protein: 29g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 2021mg | Potassium: 1392mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1086IU | Vitamin C: 20mg | Calcium: 167mg | Iron: 3mg