Add a delicious twist to your Thanksgiving feast with these Savory Turkey Meatballs. Packed with fresh herbs, Parmesan cheese, and a touch of Worcestershire sauce, these meatballs are tender and flavorful. Paired with a rich, homemade gravy, they’re perfect as an appetizer, main dish, or holiday side. Easy to make and incredibly versatile, they’re bound to be a hit at your dinner table.
Ingredients
Meatballs:
- 2 lbs ground turkey
- 2 tablespoons olive oil
- 1 cup onion, minced
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup fresh parsley, minced (plus extra for garnish)
- 1/4 cup green onion, thinly sliced
- 1 egg, beaten
- 1/2 cup seasoned bread crumbs
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon black pepper
For Cooking the Meatballs:
- 1 tablespoon butter, unsalted
- 1 tablespoon olive oil
Gravy:
- 2 cups chicken broth
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 cup cold water
- 2 tablespoons cornstarch
Instructions
- Prepare the Meatballs: Warm 2 tablespoons of olive oil in a skillet over medium heat.Sauté the minced onion and garlic until soft and fragrant, about 3–4 minutes. Set aside to cool.In a large mixing bowl, combine the ground turkey, sautéed onion mixture, chicken broth, Worcestershire sauce, parsley, green onion, egg, bread crumbs, Parmesan cheese, salt, and pepper. Roll the mixture into 1 1/2-inch balls and place them on a baking sheet.
- Cook the Meatballs: Melt the butter and olive oil together in a large skillet over medium heat.Brown the meatballs in small batches, ensuring they are seared on all sides. Each batch will take approximately 6–8 minutes. Once browned, remove the meatballs and set them aside on a plate.
- Make the Gravy: Pour the chicken broth and Worcestershire sauce into the same skillet, using a spoon to scrape up any caramelized bits from the bottom of the pan.In a small bowl, whisk together the cold water and cornstarch to form a slurry. Slowly add the slurry to the skillet, whisking continuously.Simmer the gravy for 5–7 minutes, or until thickened. Adjust seasoning with salt and pepper, if needed.
- Combine and Serve: Return the cooked meatballs to the skillet with the gravy, turning to coat them evenly.Simmer for 5 minutes to meld the flavors.Garnish with additional parsley and serve warm.
Conclusion
These Thanksgiving Turkey Meatballs with Gravy are a crowd-pleasing addition to any holiday menu. Juicy and packed with flavor, they’re perfectly complemented by the rich, savory gravy. Serve them over mashed potatoes, with roasted vegetables, or as a standout appetizer. Your guests will thank you for this new holiday tradition!
Savory Thanksgiving Turkey Meatballs with Gravy
Juicyturkey meatballs with herbs and Parmesan, paired with a rich gravy for aperfect Thanksgiving dish.
Ingredients
Meatballs:
- 2 lbs ground turkey
- 2 tablespoons olive oil
- 1 cup onion minced
- 2 cloves garlic minced
- 1/4 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup fresh parsley minced (plus extra for garnish)
- 1/4 cup green onion thinly sliced
- 1 egg beaten
- 1/2 cup seasoned bread crumbs
- 1/2 cup Parmesan cheese grated
- 1 teaspoon kosher salt adjust to taste
- 1/4 teaspoon black pepper
For Cooking the Meatballs:
- 1 tablespoon butter unsalted
- 1 tablespoon olive oil
Gravy:
- 2 cups chicken broth
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 cup cold water
- 2 tablespoons cornstarch
Instructions
- Instructions
- Prepare the Meatballs: Warm 2 tablespoons of olive oil in a skillet over medium heat. Sauté the minced onion and garlic until soft and fragrant, about 3–4 minutes. Set aside to cool. In a large mixing bowl, combine the ground turkey, sautéed onion mixture, chicken broth, Worcestershire sauce, parsley, green onion, egg, bread crumbs, Parmesan cheese, salt, and pepper. Roll the mixture into 1 1/2-inch balls and place them on a baking sheet.
- Cook the Meatballs: Melt the butter and olive oil together in a large skillet over medium heat. Brown the meatballs in small batches, ensuring they are seared on all sides. Each batch will take approximately 6–8 minutes. Once browned, remove the meatballs and set them aside on a plate.
- Make the Gravy: Pour the chicken broth and Worcestershire sauce into the same skillet, using a spoon to scrape up any caramelized bits from the bottom of the pan. In a small bowl, whisk together the cold water and cornstarch to form a slurry. Slowly add the slurry to the skillet, whisking continuously. Simmer the gravy for 5–7 minutes, or until thickened. Adjust seasoning with salt and pepper, if needed.
- Combine and Serve: Return the cooked meatballs to the skillet with the gravy, turning to coat them evenly. Simmer for 5 minutes to meld the flavors. Garnish with additional parsley and serve warm.