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Holiday Turkey Meatballs and Gravy Recipe

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3.9 from 15 reviews

These Holiday Turkey Meatballs and Gravy are a festive twist on classic comfort food, featuring lean ground turkey meatballs baked to perfection and simmered in a rich, savory homemade gravy infused with fresh herbs. This dish offers a delicious, wholesome option ideal for holiday dinners or special family meals.

Ingredients

Meatballs

  • 1 large egg
  • ¾ cup turkey stock (chicken stock or broth, homemade or store-bought)
  • 1 ½ cups seasoned dried stuffing mix (3 ½ ounces, such as Mrs Cubbisons)
  • 1 tablespoon extra-virgin olive oil
  • ½ small yellow onion (about 4 ounces, finely diced, about ¾ cup)
  • 2 medium celery stalks (about 3 ½ ounces, finely diced, about ¾ cup)
  • 1 teaspoon kosher salt (divided, plus additional to taste)
  • ½ teaspoon freshly ground black pepper (divided)
  • 3 garlic cloves (minced, about 1 tablespoon)
  • 1 tablespoon finely chopped fresh sage leaves
  • 1 ¼ teaspoons poultry seasoning (such as Bells)
  • 1 ½ pounds 93% lean ground turkey
  • ¼ cup grated parmesan cheese (about ¾ ounce)

Gravy

  • 4 cups turkey stock (chicken stock or broth, homemade or store-bought, plus additional if needed)
  • 1 large sprig fresh sage
  • 1 large sprig fresh thyme
  • 1 teaspoon kosher salt (plus additional to taste)
  • Freshly ground black pepper (to taste)
  • ½ teaspoon poultry seasoning (such as Bells)
  • ⅓ cup all-purpose flour
  • 1 tablespoon unsalted butter
  • Parsley (chopped for garnish)

Instructions

  1. Make the meatballs base: In a large mixing bowl, whisk together the egg and ¾ cup turkey stock until smooth and well-combined. Add the seasoned dried stuffing mix, stir thoroughly, and set aside to allow the stuffing mix to soften properly.
  2. Sauté the vegetables: Heat extra-virgin olive oil in a medium skillet over medium heat. Add the finely diced onion, celery, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook while stirring occasionally until the vegetables are tender, about 8 to 10 minutes. Incorporate the minced garlic, fresh sage, poultry seasoning, and 2 teaspoons of water, cooking and stirring constantly until fragrant and tender, approximately 2 minutes. Transfer this mixture into the bowl with softened stuffing mix, then refrigerate to cool for about 10 minutes.
  3. Combine meatball mixture: Once the vegetable-stuffing mixture is cooled, add ground turkey, grated parmesan cheese, the remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Using wet hands, gently mix all ingredients until fully incorporated.
  4. Season test and form meatballs: Cook a small tester patty of the mixture in a skillet to check seasoning. Adjust salt as needed for taste. Using wet hands, shape the mixture into 30 small meatballs, each about 2 tablespoons or ping pong ball size. Place them on a foil-covered large sheet pan sprayed with oil.
  5. Broil the meatballs: Position the oven rack in the upper third and preheat the broiler. Broil the meatballs for 5 to 6 minutes until the tops and sides are browned, making sure to watch carefully to avoid burning. Remove and set aside.
  6. Prepare the herb stock: In a large pot over medium heat, combine 3 ½ cups of turkey or chicken stock with fresh sage and thyme sprigs, 1 teaspoon salt (or less if stock is salted), and black pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove and discard the herb sprigs.
  7. Make the gravy base: In a blender, combine the remaining ½ cup cold or room temperature stock with flour and poultry seasoning; blend until smooth. Gradually add 1 cup hot stock from the pot into the blender to temper the mixture and blend again. Pour the blended mixture into the simmering stock in the pot, whisking continuously until gravy thickens, about 2 minutes. Stir in unsalted butter until melted. Taste and adjust seasoning with salt if necessary.
  8. Simmer meatballs in gravy: Gently transfer the broiled meatballs into the pot with the gravy. Cook covered over low heat for 20 minutes, stirring occasionally; uncover in the last 5 minutes to further thicken the gravy.
  9. Serve: Transfer the meatballs and gravy into a large serving bowl or platter, garnish with chopped parsley, and serve hot for a delightful holiday meal.

Notes

  • Use wet hands when mixing and forming meatballs to prevent sticking.
  • The seasoning level can vary depending on the brand of stuffing mix used; always test cook a small patty first and adjust salt accordingly.
  • If the gravy becomes too thick, add additional stock to reach desired consistency.
  • Using fresh herbs enhances the flavor of the gravy significantly.
  • Broiling the meatballs gives them a nicely browned exterior without drying them out.

Find it online: https://lauracooks.com/holiday-turkey-meatballs-and-gravy-recipe/