Turkey Meatballs Recipe

An easy turkey meatball recipe of perfectly seasoned meatballs in a creamy chicken broth based gravy made right in the same skillet.

Course main meal turkey

Cuisine American

Keyword baked turkey meatballs, ground turkey meatballs, how long to cook turkey meatballs, how to make turkey meatballs, turkey meatball recipe, turkey meatballs recipe, turkey meatballs recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 433kcal

Author Beth Pierce

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