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–+ servings
meatball recipe made with turkey and mushroom gravy

Turkey Meatballs with Mushroom Gravy (video)

20 minutes prep + 30 minutes cook
4 servings
The best and juiciest turkey meatballs with a creamy mushroom gravy, served over a bed of mashed potatoes! The ultimate comfort food!

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 Serving:

Instructions

Making the Meatballs:

  • 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.

Preparing the Mushroom Sauce:

  • Reduce the pan heat to medium and add in the butter. Once melted, add the sliced mushrooms and shallot. Sauté 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.

Serving Suggestions:

  • 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.

Notes:

  • Recipe makes about 24 meatballs. Nutritional facts calculated for meatballs and gravy only.

Nutrition

Serving: 1(about 6 meatballs) | Calories: 346kcal | Carbohydrates: 19g | Protein: 36g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 1494mg | Potassium: 789mg | Fiber: 1g | Sugar: 9g | Vitamin A: 501IU | Vitamin C: 4mg | Calcium: 192mg | Iron: 2mg