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Thanksgiving Turkey Meatballs and Gravy
Thanksgiving Turkey Meatballs made with stuffing mix and fresh herbs in an easy homemade gravy. Perfect over mashed potatoes or egg noodles!
Equipment
- large sheet pan
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 (I use Bells)
- 1 ½ pounds 93% lean ground turkey
- ¼ cup grated parmesan cheese (about 3/4 ounce)
- parsley (chopped for garnish)
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 (I use Bells)
- ⅓ cup all-purpose flour
- 1 tablespoon unsalted butter
Instructions
- Make the meatballs: In a large mixing bowl, whisk together the egg and stock until smooth and well-combined. Add the stuffing mix, stir to combine, and set aside to let the stuffing soften.
- In a medium skillet, warm the olive oil over medium heat. Add the onion, celery,½ teaspoon salt, and ¼ teaspoon black pepper and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, sage, poultry seasoning, and 2 teaspoons of water and cook, stirring constantly, until tender, about 2 minutes. Scrape the mixture into the bowl of softened stuffing mix and chill in the refrigerator until the sautéed vegetables are completely cooled, about 10 minutes.
- When cool add the ground turkey, grated parmesan cheese, and remaining ½ teaspoon salt and ¼ teaspoon black pepper. Use wet hands to mix until well-combined.
- Since the seasoning of the meatball mix will depend heavily on the brand of stuffing you use, cook off a small tester patty of the mix and taste for seasoning. Adjust the meatball mixture with more salt if needed. Using wet hands, form 30 small meatballs the size of a ping pong ball (about 2 tablespoons each), placing the meatballs onto a large sheet pan covered with foil (sprayed with oil) as you form them.
- Arrange a rack in the upper third of the oven and turn on the broiler. Broil the meatballs until the top and sides are browned, about 5 to 6 minutes, careful not to burn. Set aside.
- Make the gravy: Meanwhile, in a large pot over medium heat, combine 3 ½ cups of the turkey or chicken stock with the sage, thyme, salt (use less if your stock is salted) and black pepper to taste and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 15 minutes. Discard the herbs.
- Meanwhile, in a blender add the remaining ½ cup of cold or room temperature stock with the flour and poultry seasoning and blend until smooth. Add 1 cup of the hot stock into the blender to temper and blend again, then pour into the pot with the simmering stock, whisking until thickened, 2 minutes. Add the butter and whisk until melted, taste for salt and adjust as needed.
- Gently transfer the browned meatballs into the simmering gravy and cook, covered, for 20 minutes, stirring occasionally, uncovering the last 5 minutes, to thicken.
- Transfer the meatballs and gravy into a large serving bowl or platter, garnish with parsley, and serve hot.
Notes
- If you want to make this faster, you can use store bought gravy or a gravy packet.
- I haven't tested but I think this would be fine to use your favorite GF stuffing and flour, like Cup4Cup.
- Ground chicken can be used in place of turkey.
Nutrition
Serving: 5meatballs with sauce, Calories: 343kcal, Carbohydrates: 21.5g, Protein: 27g, Fat: 16g, Saturated Fat: 5g, Cholesterol: 123mg, Sodium: 903mg, Fiber: 1g, Sugar: 3g
- WW Points: 5