It’s that time of year for turkey, gravy, and cranberry — the ultimate comfort trio! My Turkey Meatball Gravy Casserole is cozy enough for everyday comfort food yet special enough to serve as an easy Thanksgiving or Christmas dinner. Flavorful turkey meatballs simmer in a from-scratch gravy with fresh herbs, celery, and carrots for that classic holiday flavor. Simple, hearty, and absolutely crave-worthy — this dish has comfort food written all over it!
Contents
Ingredients
- Butter
- Milk
- Onion powder
- Fresh rosemary
- Fresh sage
- Salt
- Egg
- Ground turkey
- Breadcrumbs
- Oil
- Carrots
- Celery
- Onion
- Garlic
- Flour
- Chicken broth/chicken stock
- Salt
- Parsley
Thanksgiving turkey meatballs and gravy
This dish (originally created in 2022) is inspired by my Herb Butter Roast Turkey Breast with Gravy, and all you need to complete the meal is my Quick Cranberry Orange Sauce and creamy Mashed Potatoes. The meatballs are simple yet full of flavor, made with ground turkey and a touch of herb butter for a truly comforting, Thanksgiving-inspired dish
Thanksgiving dinner anytime of year
How many times have you craved the flavors of a roast turkey dinner with all the fixin’s — even when it’s not Thanksgiving? I know I do, all the time! This Thanksgiving Casserole is just what the Turkey Doctor ordered to satisfy that craving.
One pan turkey meatballs and gravy
This dish is made casserole-style — all in one pan, so it couldn’t be easier. The meatballs are cooked in oil, then removed. Carrots, celery, onions, and garlic are sautéed in the same pan with butter, and chicken stock is added. The pan drippings (yum!) are thickened with flour. Then those lovely meatballs go back into the pan to simmer on low until they’re cooked through and the gravy thickens.
Flavors for turkey meatballs
Ground turkey doesn’t have much flavor, but you can easily fix that by adding onion powder, fresh rosemary, and sage to the meat mixture.
Turkey Meatballs in the oven or stove top
You can cook this dish entirely on the stovetop (hob), bake it in the oven, or use both methods. Start by cooking on the stove, then finish in the oven for extra flavor. I’ve included both options in the recipe instructions below.
How to know when the Meatballs are cooked
The best way to check is with a meat thermometer — the internal temperature should reach 165°F (73°C). If you’ve browned them evenly and baked them for about 15 minutes in the oven, that should be enough time for golf ball–sized meatballs.
Tips for the making the best Meatballs
- Don’t be heavy handed with the meat; mix it gently. Mix it only until all the ingredients are incorporated or they could turn out tough and chewy.
- Refrigerate them before cooking. This gives helps them keep their shape while cooking. You want your meatballs to stay ball shaped, after all!
- Don’t overcrowd the pan when cooking. Space these little guys out in an even layer. If they touch each other they will steam and not brown. (see picture above).
- Add melted butter along with milk. Because turkey is lean, the added fat makes them very tender and soft and the milk adds moisture.
This recipe yields 16 turkey meatballs that are slightly smaller than a golf ball.
Serving turkey meatballs and gravy
My favorite is creamy mashed potato. You mix in egg noodles or pasta.
Leftover turkey meatballs and gravy
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors actually get even better as they sit! When you’re ready to reheat, warm them gently on the stove over low heat or in the microwave until heated through. If the gravy thickens too much, just stir in a splash of broth or water to loosen it up.
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Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
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 yellow onion, peeled and chopped
- 1 large or 2 small garlic cloves, peeled and finely chopped
- 1 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 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 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.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 403Total Fat 30gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 18gCholesterol 90mgSodium 1046mgCarbohydrates 23gFiber 2gSugar 6gProtein 11g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…
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