Turkey Meatballs With Gravy Recipes

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TURKEY MEATBALLS WITH GRAVY



Turkey Meatballs with Gravy image

I found this recipe in a slow cooker cookbook. When I made this I used cream of chicken soup instead of mushroom and I baked the meatballs at 400 for 15-20 min instead of frying them in oil. The recipe calls for 15oz of dry gravy mix. I couldn't find a package that large. I used 2 small envelopes instead. Overall the flavor was...

Provided by Jen Geelen

Categories     Gravies

Time 8h35m

Number Of Ingredients 15

2 eggs, beaten
3/4 c fine, dry, seasoned bread crumbs
1/2 c finely chopped onion
1/2 c finely chopped celery
2 Tbsp snipped fresh parsley
1/4 tsp pepper
1/8 tsp garlic powder
2 lb ground raw turkey
1 1/2 tsp cooking oil
10 3/4 oz cream of mushroom soup
1 c water
15 oz envelope turkey gravy mix
1/2 tsp finely shredded lemon peel
1/2 tsp dried thyme
1 bay leaf

Steps:

  • 1. In a large bowl combine eggs, bread crumbs, onion, celery, parsley, pepper, and garlic powder. Add ground turkey and mix well. Shape into 1-1/2" balls.
  • 2. In a large skillet brown meatballs, half at a time, in hot oil. If necessary add additional oil. Drain meatballs. Transfer to a 3-1/2 to 4 qt slow cooker.
  • 3. In a bowl combine soup, water, gravy mix, lemon peel, thyme, and bay leaf. Pour over meatballs.
  • 4. Cover; Cook on low for 6-8 hours or high for 3-4 hours. Discard bay leaf. Serve with mashed potatoes or hot cooked noodles.

CROCK POT MEATBALLS WITH GRAVY



Crock Pot Meatballs With Gravy image

A really delicious way to have your turkey meal (except on Thanksgiving Day, of course!). Turkey meatballs cook slowly in a luscious turkey gravy. The meatballs are made especially for this recipe but if you're in a hurry you could use frozen, precooked turkey meatballs. Recipe from BH&G.

Provided by Lorraine of AZ

Categories     Poultry

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 slightly beaten eggs
3/4 cup seasoned dry bread crumb
1/2 cup finely chopped onion
1/2 cup finely chopped onion
2 tablespoons snipped fresh parsley
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
2 lbs raw ground turkey
1 1/2 teaspoons vegetable oil
1 (10 ounce) can cream of mushroom soup
1 cup water
1 (1 ounce) envelope turkey gravy mix
1 bay leaf
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon dried thyme, crushed

Steps:

  • In a large bowl, mix the first 7 ingredients. Add the ground turkey and mix well. Shape into 1-1/2-inch meatballs. Brown the meatballs in hot oil. Remove meatballs from skillet and transfer to crockpot.
  • Combine the mushroom soup, water, turkey gravy mix, bay leaf, lemon peel and thyme. Pour over meatballs.
  • Cover and cook on LO heat for 6-8 hours or on HI heat for 3-4 hours. Remove bay leaf.
  • Serve with hot mashed potatoes. Sprinkle with snipped parsley.

MY VERY OWN TURKEY MEATBALLS AND GRAVY



My Very Own Turkey Meatballs and Gravy image

I had a pound of ground turkey I needed to use so I came up with my own idea of making turkey meatballs and gravy. I was amazed at myself. They were out of this world if I may say so myself. :smile:

Provided by Marsha D.

Categories     Poultry

Time 1h

Yield 24 meatballs, 6 serving(s)

Number Of Ingredients 25

1 lb ground turkey breast
2 tablespoons olive oil
1 teaspoon butter
1/2 cup onion, chopped fine
1/4 cup green pepper, chopped fine
1 egg, slightly beaten
1 tablespoon minced chopped garlic
1 teaspoon seasoning salt
1 teaspoon basil
1 teaspoon beau monde spice (Spice Island Seasoning)
1/4 teaspoon thyme
1/8 teaspoon jamaican jerk spice (Spice Island Seasoning)
salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon teriyaki sauce
1 tablespoon mccormick grill mate teriyaki sauce
2 -3 tablespoons whipping cream
10 -13 saltine crackers, crumbled up
1 (10 ounce) can cream of mushroom soup
6 ounces water
2 tablespoons sour cream
1/4 cup whipping cream (for richness)
1 teaspoon Worcestershire sauce
1/2 teaspoon catsup
1 dash garlic powder

Steps:

  • In large frying pan, add oil and butter over medium heat.
  • In a large bowl add turkey, minced garlic, onion, and green pepper; mix well.
  • Add egg and stir well.
  • Add in the dry ingredients (basil, thyme, seasoning salt, beau monde and salt and pepper).
  • Add Worcestershire sauce, McCormick Grill Mates Teriyaki; mix well.
  • Add the whipping cream and crackers.
  • Shape into meatballs and place in hot oil.
  • Brown on one side until lightly brown then turn meatballs over and cover with lid; cook for 15 minutes.
  • Reduce heat to medium.
  • Lift cover and stir meatballs and cover again for 15 minutes.
  • Make sure you check the meatballs every few minutes so you don't burn them.
  • Drain meatballs and place back into pan.
  • In a sauce pan while browning the meatballs, combine mushroom soup, water, whipping cream, Worcestershire sauce, catsup, sour cream and garlic powder.
  • Bring to a boil over medium to heat for 2 minutes.
  • Add to frying pan after meatballs have been drained. Stir to cover meatballs and place lid on pan and simmer for 10 minutes.
  • Uncover and simmer a extra 5 minutes.
  • Note: Serve with cooked noodles or rice.

TURKEY MEATBALLS WITH MUSHROOM GRAVY



Turkey Meatballs With Mushroom Gravy image

This is a yummy, easy and healthy recipe born out of the need for something flavorful but within my "cleanse" diet guidelines. Though I used the 85/15 ground turkey, you can use the leaner, and save some fat calories. The mushroom gravy sits great on top of the meatballs which you can serve over brown rice, (how I ate it) or over egg noodles, (how my husband ate it). I think this would be a real treat with portabella mushrooms for the gravy, but didn't have them on hand. Hope you enjoy it!

Provided by Catfuzz

Categories     One Dish Meal

Time 1h10m

Yield 8 Meatballs, 4 serving(s)

Number Of Ingredients 14

1 lb ground turkey
3 tablespoons brown rice flour
1 celery rib
1/4 cup red onion
3 garlic cloves
1 teaspoon ground mustard
2 egg whites
1 tablespoon italian seasoning
1 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1 (4 1/2 ounce) jar sliced mushrooms (drained)
1 teaspoon extra virgin olive oil
1 cup chicken broth or 1 cup vegetarian broth

Steps:

  • Preheat oven to 350 degrees F.
  • Chop celery and red onion thinly, nearly a mince. Mince the garlic. Reserve 1minced clove for mushroom gravy.
  • Combine the ground turkey, onion, celery, (2) garlic cloves, spices and egg whites together in a medium sized mixing bowl.
  • Add 2 tbs of the brown rice flour. (You could use about a 1/4 to 1/2 a cup of cooked brown rice in place of flour). After mixing all ingredients very well, shape meat mixture by hand into 8 - 2" to 2 1/2" meatballs.
  • Coat a 9" x 12" casserole dish with vegetable oil spray and place the meatballs into the casserole. Place in the oven and bake for 1 hour.
  • 15 minutes before the meatballs are finished baking, start the mushroom gravy by placing the 3rd minced clove of garlic into a saute' pan with the olive oil and saute' until tender. Add the mushrooms and saute' for a few minutes over medium heat and then gradually add the brown rice flour and stir until there is a coating on the mushrooms. Add the chicken broth and reduce heat. Stir until slightly thickened and let the broth reduce to a gravy at a simmer, about 5 minutes, stirring as necessary.
  • Serve the meatballs and mushroom gravy over hot brown rice or egg noodles.

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