Turkey & Stuffing Meatballs in Gravy

Ingredients

For the Turkey & Stuffing Meatballs:

• Ground Turkey: 1.5 lbs (85% to 93% lean works best for juiciness)
• Dry Stuffing Mix: 1 cup (classic herb-seasoned cubed stuffing mix, finely crushed)
• Eggs: 1 large (lightly beaten to bind the mixture)
• Milk: 1/4 cup (whole milk or low-fat milk to keep the turkey tender)
• Yellow Onion: 1/2 cup (finely minced or grated)
• Garlic: 3 cloves (minced)
• Fresh Parsley: 2 tablespoons (finely chopped)
• Poultry Seasoning: 1 teaspoon
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon
• Olive Oil: 2 tablespoons (for searing)

For the Savory Gravy:

• Unsalted Butter: 4 tablespoons
• All-Purpose Flour: 1/4 cup
• Low-Sodium Chicken Broth: 3 cups
• Worcestershire Sauce: 1 teaspoon
• Dried Thyme: 1/2 teaspoon
• Salt & Black Pepper: To taste (adjust after reducing)
• Heavy Cream: 2 tablespoons (optional, for an extra velvety finish)

Instructions

Step 1: Prep and Crush the Stuffing

1. Begin by preparing your stuffing component. If you are using a boxed or store-bought dry herb-seasoned stuffing mix, place 1 cup of the dry cubes into a ziplock bag. Use a rolling pin or the bottom of a heavy skillet to crush the cubes into fine crumbs. This ensures the stuffing integrates smoothly into the meatball mixture without creating hard chunks.

Step 2: Mix the Meatball Ingredients

1. In a large mixing bowl, combine the ground turkey, crushed stuffing crumbs, beaten egg, milk, minced onion, minced garlic, chopped parsley, poultry seasoning, salt, and black pepper. Using clean hands, gently mix until all ingredients are just incorporated. Chef’s Tip: Avoid overmixing the turkey, as this can make the meatballs dense rather than tender.

Step 3: Shape the Meatballs

1. Line a baking sheet with parchment paper for easy handling. Scoop out portions of the meat mixture—about 2 tablespoons per meatball—and roll them between your palms to form uniform spheres. You should yield approximately 18 to 22 medium-sized meatballs.

Step 4: Sear the Meatballs

1. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil shimmers, add the meatballs in a single batch if your pan is large enough, or in two batches to avoid overcrowding. Sear the meatballs for 5 to 7 minutes, turning occasionally, until a rich golden-brown crust forms on all sides. They do not need to be fully cooked through at this stage. Transfer the seared meatballs to a clean plate and set aside.

Step 5: Build the Gravy Base

1. In the same skillet, keeping the flavorful brown bits (fond) stuck to the bottom of the pan, melt the 4 tablespoons of unsalted butter over medium heat. Once melted and bubbling, sprinkle the all-purpose flour evenly over the butter. Whisk constantly for 1 to 2 minutes to cook out the raw flour taste, creating a golden roux.

Step 6: Simmer and Thicken the Gravy

1. Slowly pour in the low-sodium chicken broth, whisking vigorously and continuously to prevent lumps from forming. Stir in the Worcestershire sauce, dried thyme, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 5 to 7 minutes until the gravy thickens to a glossy, coat-the-back-of-a-spoon consistency. Stir in the heavy cream if you are using it.

Step 7: Combine and Finish Cooking

1. Nestle the seared turkey and stuffing meatballs gently back into the simmering gravy. Spoon the hot gravy over the tops of the meatballs. Cover the skillet with a lid and let everything simmer on low heat for 10 to 12 minutes, or until the meatballs reach an internal temperature of 165°F and are cooked thoroughly through.

Step 8: Garnish and Serve

1. Remove the skillet from the heat. Taste the gravy and adjust salt and pepper if necessary. Garnish with a sprinkle of fresh chopped parsley for a pop of color and herbaceous brightness. Serve piping hot over mashed potatoes, egg noodles, or alongside roasted vegetables.

Nutrition

Calories: 385 kcal · Protein: 27g · Fat: 22g Saturated Fat: 8g · Carbohydrates: 18g Dietary · Saturated Fat: 8g Cholesterol: 115mg · Fiber: 1g · Sugar: 3g · Sodium: 780mg