Thanksgiving Turkey Meatballs with Gravy

Side view, baked turkey meatballs in a blue bowl garnished with parsley.

5 from 3 votes

Thanksgiving Turkey Meatballs with Gravy

Thanksgiving style turkey meatballs are seasoned with thyme and sage for an easy and kid approved option to offer this holiday season. If you can find it, use dark ground turkey meat for superior flavor and tenderness. And definitely don't skimp on the gravy!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 40

Servings

Calories 352kcal

Author Danielle Esposti

Equipment

Ingredients

Turkey Meatballs

1 pound ground turkey see Note 1
1 small yellow onion finely minced or grated, see Note 2
1 stalk celery finely minced or grated
1 large egg
½ cup bread crumbs see Note 3
1 teaspoon kosher salt
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon garlic powder
½ teaspoon ground pepper
1-2 tablespoons olive oil

Caramelized Onion Gravy

2 tablespoons unsalted butter divided
½ tablespoon olive oil
¼ teaspoon kosher salt plus more to taste
2 tablespoons wine optional
1 large Vidalia (sweet) onion thinly sliced, about 2 cups
1 clove garlic smashed
1.5 cups low sodium chicken broth
1 sprig fresh thyme
1 tablespoon heavy cream

Instructions

Start the gravy. Heat one tablespoon of butter and the olive oil l in a 2-quart saucepan over medium high heat until the butter melts then foams. Add the onions and a pinch of salt, then toss to coat in the fat. Saute, stirring occasionally, until the onions are soft and deeply golden brown, 20-25 minutes. If the pot gets too dry, add wine or broth in 1-2 teaspoon portions to keep the pot moist and prevent scalding.
Heat the oven to 400°F. Line a baking sheet with parchment paper, then lightly mist with the parchment with olive oil spray (or brush with olive oil).
In a large mixing bowl, combine the ground turkey, minced onion and celery, egg, bread crumbs, salt, parsley, thyme, sage, garlic powder, and pepper. Rub your (clean) hands with a bit of olive oil (see Note 4), then gently mix the ingredients until evenly combined.
Again lightly coat your hands with olive oil to prevent stickage, then form the mixture into 1-tablespoon meatballs. Arrange the meatballs in a single, ever layer on the prepared baking sheet. Transfer to the oven and bake 15-18 minutes, or until the centers register 165°F using an instant read thermometer.
Transfer the baking sheet to the oven and bake 15-18 minuter, or until the meatballs are golden brown and the internal temperature reaches 165°F using an instant read thermometer.
Finish the gravy. Add the smashed garlic clove, 1 cup chicken broth, and fresh thyme to the onions. Simmer an additional 10 minutes, or until the garlic is soft and the thyme leaves are falling off the stems.
Pour the gravy ingredients into a blender and blend until smooth. Add the cold butter and heavy cream, and blend one final time. Taste for seasoning and add pepper and additional salt (if needed).
Serve the meatballs warm, smothered with sweet onion gravy. Leftovers can be stored in the fridge in a tightly sealed container for up to 4 days. See notes for freezing instructions.

Video

Notes

Note 1. Use dark ground turkey meat if you can find it. We typically cannot purchase dark meat in our "regular" grocery stores, but can often puchase it from our local butcher or from speciality stores like Whole Foods and MOMS Organic Market.

Note 2. For a very fine texture, grate the onion and celery using the smallest holes on a box grater.

Note 3. Both regular and panko bread crumbs work in this recipe. Regular bread crumbs will make for slightly denser, chewier meatballs while panko bread crumbs will be a lighter and airier.

Note 4. Turkey meat is lower in fat than ground beef or pork, and therefore tends to be stickier. Rub your hands with olive oil to make mixing and forming the meatballs easier and to prevent the mixture from sticking to your hands. Gently coating the exteriors of the meatballs with oil from your hands will also help them brown just a bit more while baking.

Storing and Freezing

In the Fridge: store leftovers in a sealed container in the fridge for up to 4 days. Reheat in the microwave for 30-60 seconds.
To Freeze: flash freezing is an easy and effective way to preserve homemade meatballs. Place the cooked meatballs onto a baking sheet, leaving a little space between each. Place the entire baking sheet into the freezer, uncovered, for 1-2 hours, or until the meatballs are frozen. Transfer the individually frozen meatballs into a gallon sized freezer bag, press out the air, seal, and stash! Flash frozen meatballs keep for 3-6 months in an air-tight bag.
To Reheat from Frozen: for small batches (6-8 meatballs), place the frozen meatballs in a bowl, cover with damp paper towel, then microwave for 2 minutes; for larger portions, defrost in the fridge overnight, then arrange on a parchment lined baking sheet and warm in 350°F oven for 10 minutes.

Nutrition