These delectable turkey meatballs combine perfectly seasoned meatballs with an easy chicken-based cream sauce made right in the same skillet. This fabulous recipe comes together in a little over thirty minutes, making it doable for busy weeknights.
Serve this recipe over noodles or garlic mashed potatoes for the ultimate comfort food. If you like meatball recipes, try porcupine meatballs, baked meatballs, and Swedish meatballs.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground turkey: Use ground turkey that includes both white and dark meat. Ground turkey breast is very lean and does not make the best meatballs.
- Panko breadcrumbs: You can substitute regular breadcrumbs or homemade breadcrumbs.
- Oregano: Use dried oregano; fresh oregano is bitter.
- Chicken broth: preferably low-sodium
- Heavy cream: You can substitute whipping cream or half and half. If using half and half, reduce the amount to 1/4 cup.
How to Make Turkey Meatballs
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Mix the ground turkey, breadcrumbs, dried oregano, garlic powder, minced onion, egg, and Worcestershire sauce in a large bowl. Using your hands, roll the mixture into 1 1/2-inch meatballs. Heat the olive oil over medium heat in a large skillet. Add the meatballs and brown on all sides. Work in batches if needed and plate the meatballs.
Melt the butter in a skillet over medium-low heat. Whisk in the flour and cook for 2 minutes, while whisking. Whisk in the chicken broth, garlic powder, onion powder, Worcestershire sauce, cream, and oregano. Cook until thickened. Add the meatballs to the skillet and spoon the sauce over them. Simmer for 15 minutes. Then, season with salt and pepper to taste and sprinkle with fresh parsley.
Preparation Tips and Storage
- Turkey meatballs are done when they reach an internal temperature of 165 degrees. An instant-read meat thermometer is a great investment.
- To ensure round meatballs after rolling, store them covered in the refrigerator for at least one hour or up to 24 hours.
- Season the sauce to taste with salt and pepper. We enjoy lots of fresh ground pepper with ours. Or try fresh basil, thyme, or rosemary.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop over low heat.
Serving Suggestions for Turkey Meatballs
Serve the meatballs and sauce over instant pot mashed potatoes, egg noodles, spaghetti, zucchini noodles, or rice. Or serve them as an appetizer with fancy toothpicks.
Frequently Asked Questions
You can also make this recipe with ground beef, but substitute beef broth for the chicken broth.
15-20 minutes is enough time to simmer browned meatballs, but you can also slice one open to ensure it is cooked through. They are also cooked through when they reach an internal temperature of 165 degrees.
Freeze in a sturdy airtight container for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at a reduced power or on the stovetop over low heat.
Sides For Turkey Meatballs
Turkey Meatballs Recipe
Ingredients
Meatballs
- 1¼ lbs ground turkey
- ⅔ cup panko bread crumbs
- 1 teaspoons dried oregano
- ¼ teaspoon garlic powder
- ¼ cup minced onion
- 1 egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup low sodium chicken broth
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1½ tablespoons Worcestershire sauce
- ½ cup heavy cream
- ½ teaspoon dried oregano
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- In a large bowl, mix ground turkey, breadcrumbs, dried oregano, garlic powder, minced onion, egg, and Worcestershire sauce. Shape into 1 1/2 inch meatballs.
- Heat olive oil over medium heat in a large skillet. Add meatballs and cook until browned on all sides. Do not crowd the skillet. If necessary, work in batches. Remove the meatballs to a plate.
- Melt butter in the same skillet over medium-low heat. Whisk in the flour and cook for 2-3 minutes, whisking constantly. Whisk in the chicken broth, garlic powder, onion powder, Worcestershire sauce, cream, and oregano. Cook until thickened.
- Add the meatballs to the skillet and spoon the sauce over them. Simmer for 15 minutes.
- Season with salt and pepper to taste and sprinkle with fresh parsley. Serve over mashed potatoes, egg noodles, or rice.
Notes
- Turkey meatballs are done when they reach an internal temperature of 165 degrees. An instant-read meat thermometer is a great investment.
- To ensure round meatballs after rolling, store them covered in the refrigerator for at least one hour or up to 24 hours.
- Season the sauce to taste with salt and pepper. We enjoy lots of fresh ground pepper with ours. Or try fresh basil, thyme, or rosemary.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop over low heat.
Nutrition
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Paula
Wonderful flavor….will use this recipe again! By necessity we must prepare Gluten Free and had to adapt for that. With your recipe it was a breeze! Used Trader Joe’s Rice Crumbs, same measurement, as the substitute for bread in the turkey meatballs. For the sauce we followed directions without adding flour and instead used a mixture of 1 tablespoon of cornstarch and 1 tablespoon of water which we whisked into the sauce once it had come to a simmer.
I have a base sauce that is similar…never would have added Worcestershire sauce – brings it to a new dimension.
Thank you for sharing your talent….Such an enjoyable meal
Beth Pierce
Thanks Paula! I am so glad that you liked it. The pleasure in all mine. Those are awesome tips for readers that are on a GLUTEN FREE diet. Thanks so much for taking the time to post those ideas.
Elsa
This was amazingly tasty, delicious and easy. Thank you
Beth Pierce
Thanks so much Elsa! So glad that you liked it!
Gina
I made this recipe late at night after work… I’m a head chef so I’m always looking for tastey new things to try. I didn’t have any milk or cream, so I used refrigerated non dairy coffee creamer, and added an extra tablespoon of butter at the end!! Props to you, from one chef to another your meatballs were delicious and the sauce creamy and smooth. Served over rice.Five stars!!
Beth Pierce
Thanks so much Gina! I am so glad that you liked them! I just love a good meatball in cream sauce. Great comfort food!
Sue
Gina I’ve been reading through these reviews in hopes someone would have used non-dairy creamer! Voila! Making them tonight over rice as well…thanks!
Jennifer
I made just the sauce (had 1 lb of turkey meatballs in the freezer already). This was a “use what you have” night, so I used whole milk instead of cream. I’m sure cream would have been amazing, but the milk turned out perfectly! I made just a little extra rue to compensate for it not being as thick. I’ll try the meatball recipe another day – love the tips for keeping them round. That’s always my biggest challenge.
Beth Pierce
Thanks so much Jennifer! So glad that you enjoyed them and were able to make it work with what you had on hand!
Kathy
I don’t have heavy cream can I use cream cheese or sour cream? Which would be the better sub?
Beth Pierce
Sorry I missed this one today. I think I would go with the sour cream. I hope it turned out okay for you.
Annika
My husband has about a million allergies so I substituted my way around my recipe and he loves it! I make it at least once a week. It’s definitely become a staple in our home. Thanks Beth for sharing!
Beth Pierce
Thanks Annika! The pleasure is all mine! So glad that you were able to modify it for your husband!
Lesli Houseman
I made this for dinner tonight. All of us enjoyed it, and it was very quick to make. I had an open beef broth so I used that in place of chicken. It was delicious, served over rice! Thanks for sharing
Beth Pierce
Thanks so much! So glad that you liked it. The pleasure is all mine!
Sue
This may sound odd, but I had no heavy cream and was too lazy to go out just to get some. I substituted sour cream, and it was amazing! Almost like a turkey meatball stroganoff. So yummy, thank you.
Beth Pierce
I love a cook that can improvise! That does sound delicious!
Sherri
Always looking for something new to cook for dinner! Had ground turkey and didn’t feel like tacos. I googled ground turkey recipes and found this! I think it is wonderful and will definitely be making it again. The meatballs were tender and flavorful but I have to say my favorite was the sauce. The only thing I didn’t like was the pasta I made with it. I would definitely try it over Dutch egg noodles next time like people recommended. I might double the sauce like they mentioned too! Sooo good! After 39 years of making dinner every night it’s nice to have something new!
Beth Pierce
That is so sweet Sherri! You made my day! I had a rough night last night and I needed a little pick me up!
Rachel
Would the recipe be the same if we made it with ground beef? I know it’s not as healthy but that is what we have right now!
Beth Pierce
That should be delicious as well. I love a cook that can improvise!