It’s time to enjoy turkey, gravy, and cranberries — the ultimate comforting trio! My Turkey Meatball Gravy Casserole is comforting enough for everyday comfort food yet special enough to serve as an easy Thanksgiving or Christmas dinner. Flavorful turkey meatballs simmer in real gravy with fresh herbs, celery, and carrots for classic holiday flavors. Simple, delicious, and totally addictive — this dish has comfort food written all over it!
Ingredients
- Butter
- Milk
- Onion powder
- Fresh rosemary
- fresh sage
- Salt
- Egg
- Ground turkey
- Bread crumbs
- Oil
- carrot
- Celery
- Onion
- Garlic
- Flour
- Chicken broth/chicken broth
- Salt
- Parsley
Thanksgiving turkey meatballs and gravy
This dish (originally created in 2022) was inspired by my Herb Butter Roasted Turkey Breast with Gravy, and all you need to complete this dish is a quick Cranberry Orange Sauce and creamy Mashed Potatoes. The meatballs are simple but full of flavor, made with ground turkey and a touch of herbed butter for a truly comforting, Thanksgiving-inspired meal.
Thanksgiving dinner any time of year
How many times have you craved the taste of a roast turkey dinner with all the fixings — even when it’s not Thanksgiving? I know I do, all the time! This Thanksgiving Casserole is just what the Türkiye Doctor ordered to satisfy that craving.
A pan of turkey meatballs and gravy
This dish is made casserole style — all in one pan, so it’s super easy. The meatballs are cooked in oil, then removed. Carrots, celery, onions and garlic are sauteed in the same pan with butter, and chicken stock is added. The pan drippings (yum!) are thickened with flour. Then put the beautiful meatballs back into the pan and cook over low heat until cooked and the sauce thickens.
Flavors for turkey meatballs
Ground turkey doesn’t have much flavor, but you can easily fix that by adding onion powder, fresh rosemary, and sage to the meat mixture.
Turkey Meatballs in the oven or stove
You can cook this dish whole on the stove (stove), bake it in the oven, or use both methods. Start by cooking on the stove, then finish in the oven for added flavor. I’ve included both options in the recipe instructions below.
How to know if meatballs are cooked
The best way to check is with a meat thermometer — the internal temperature should reach 165°F (73°C). If you’ve browned them evenly and baked them for about 15 minutes in the oven, that’s enough time to make golf ball-sized meatballs.
Tips for making the best meatballs
- Don’t go too heavy on the meat; mix gently. Mix just until all ingredients are combined or become firm and chewy.
- Cool before cooking. This helps them keep their shape when cooked. You want your meatballs to stay ball-shaped!
- Don’t overfill the pan when cooking. Place these little creatures in an even layer. If they touch each other, they will steam and not brown. (see image above).
- Add melted butter along with milk. Since turkey is lean, the added fat makes it very tender and tender and the milk adds moisture.
This recipe makes 16 turkey meatballs that are slightly smaller than golf balls.
Serve turkey meatballs and gravy
My favorite is creamy mashed potatoes. You mix in egg noodles or pasta.
Leftover turkey meatballs and gravy
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. It tastes better when it sits! When you’re ready to reheat it, gently warm it on the stove over low heat or in the microwave until it’s piping hot. If the sauce is too thick, just add a little stock or water to thin it out.
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Preparation Time
20 minutes
Time to Cook
35 minutes
Amount of Time
55 minutes
Ingredients
-
For meatballs:
-
4 tablespoons (55 grams) butter, melted and cooled
-
1 tablespoon milk
-
1 teaspoon onion powder
-
1 teaspoon fresh rosemary, chopped
-
1 teaspoon fresh sage leaves, chopped
-
¾ teaspoon salt
-
1 large egg, beaten
-
1 pound (453 grams) ground turkey
-
½ cup regular breadcrumbs
-
4 tablespoons vegetable oil (or enough to cover the bottom of your skillet)
-
For the sauce:
-
1 tablespoon butter
-
3 large carrots, peeled and sliced
-
1 stalk celery, chopped
-
1 cup (100 grams) about ½ medium onion, peeled and chopped
-
1 large garlic clove or 2 small cloves, peeled and finely chopped
-
1 fresh sage, chopped
-
3 tablespoons all-purpose/regular flour
-
3 cups (708 ml) low-sodium chicken broth, warm
-
Salt to taste
-
Fresh parsley, chopped for garnish
instructions
- Into a large bowl add the butter, onion powder, rosemary, sage and salt and mix well. Add turkey, breadcrumbs and egg. Use a fork or your hands to stir gently, until evenly mixed (don’t stir too much, it will be too dense).
- Shape the meat into 18 golf ball sized meatballs. The meat will be sticky, wetting your hands will prevent it from sticking.
- To cook on the stove:
To a large ovenproof skillet over medium heat, add vegetable oil, enough to cover the bottom of the skillet. When hot, add the meatballs evenly (leaving space between each ball) and brown evenly. You may have to work in batches so as not to crowd the pan to ensure the entire pan is light brown.
Once everything is browned, remove from heat and set aside (it doesn’t have to be cooked all the way through). - To cook in the oven:
Preheat oven to 375°F/190°C. For an oven-safe pan, add half the oil to the bottom of the pan. Place the meatballs evenly. Drizzle the top with the remaining oil. Bake for 20 minutes until brown. Remove from the oven and remove the meatballs from the baking dish. - Reduce the oven to 350°F/°180°C.
- To the same skillet, over medium heat, add the butter. When it is melted and foamy, add the carrots, celery and onions. Cook, stirring frequently, for 10 minutes until slightly soft. Add the garlic and sage, sprinkle the flour, stir well until the flour is cooked, don’t let it brown or burn. Slowly add the chicken stock while stirring until it starts to thicken. Taste the salt (the amount depends on how salty your stock is). Add meatballs and stir until smooth.
- Transfer to the oven and bake uncovered for 15 minutes until the sauce is thick and the meatballs are cooked through. Using a meat thermometer, the meatballs should have an internal temperature of 165°F/73°C.
- You can also cook them on the stove until the meatballs have an internal temperature of 165°F/73°C.
- Serve warm with mashed potatoes.
Nutrition Information
Produce
4
Portion Size
1
Amount Per Serving
Calories 403Total Fat 30 gramsSaturated fat 10 gramsTrans Fat 1gUnsaturated Fats 18gCholesterol 90mgSodium 1046mgCarbohydrate 23gFiber 2gSugar 6gProteins 11g
These nutritional calculations provided by Nutronix are guidelines only and are not intended for any particular diet.
Janette is a professionally trained chef living in California who channels her passion for cooking into carefully crafted recipes. His culinary creations are inspired by his British heritage as well as his favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more great inspiration. More About Janette…
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