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Turkey meatballs cooking in vegetables and gravy

Turkey Meatball and Gravy Casserole

Print Recipe
Turkey meatballs with fresh herbs are cooked in a delicious from scratch gravy.
Course Dinner Ideas
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 16
Calories 403
Author Janette

Ingredients

For the 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 whisked
  • 1 pound (453 grams) ground turkey
  • ½ cup plain breadcrumbs
  • 4 tablespoons vegetable oil or enough to cover the bottom of your pan

For the gravy:

  • 1 tablespoon butter
  • 3 large carrots peeled and sliced
  • 1 stick celery chopped
  • 1 cup (100 grams) about ½ a medium onion, peeled and chopped
  • 1 large or 2 small garlic cloves peeled and finely chopped
  • 1 tablespoon fresh sage chopped
  • 3 tablespoons all purpose/plain flour
  • 3 cups (708 ml) low sodium chicken stock, warm
  • Salt to taste
  • Fresh parsley chopped for garnish

Instructions

To make the meatballs:

  • To a large bowl add the butter, onion powder, rosemary, sage and salt, mix well. Add the turkey, breadcrumbs and egg. Use a fork or your hands to lightly mix, just until evenly combined (don’t over mix or they will be too dense).
  • Shape the meat into 18 golf ball size meatballs. The meat will be sticky, wetting your hands will prevent them from sticking.

To cook on the stove:

  • To a large oven-proof pan over medium heat add the vegetable oil, enough to cover the bottom of your pan. When hot, add the meatballs in an even layer (leaving room in between each ball) and brown evenly. You may have to work in batches as to not crowd the pan to ensure they are lightly brown all over.Once they are all browned, remove and set aside (they don’t have to be cooked all the way through).

To cook in the oven:

  • Preheat oven to 375°F/190°C. To an oven-safe pan add half the oil to the bottom of the pan. Place the meatballs evenly apart. Drizzle the tops with the rest of the oil. Bake for 20 minutes until lightly browned. Remove from the oven and remove the meatballs from the pan.
  • Turn the oven down to 350°F/°180°C.

To make the gravy:

  • To the same pan, over medium heat add the butter. When melted and bubbly, add the carrots, celery and onions. Cook, stirring often, for 10 minutes until slightly softened. Stir in the garlic and sage, sprinkle in the flour, stir well to cook the flour, don’t brown or burn. Slowly add the chicken stock while whisking until it starts to thicken. Taste for salt (the amount will depend on how salt your stock is). Add the meatballs and stir to coat well.
  • Transfer to the oven and bake uncovered for 15 minutes until the gravy is thick and the meatballs are cooked all the way through. Using a meat thermometer, the meatballs should have an internal temperature of 165°F/73°C.
  • You can also just cook them on the stove top until the meatballs have an internal temperature of 165°F/73°C.
  • Serve warm with mashed potatoes.
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Video

Notes

 

 

Nutrition

Serving: 1 | Calories: 403kcal | Carbohydrates: 23g | Protein: 11g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1046mg | Fiber: 2g | Sugar: 6g