Thanksgiving turkey meatballs is a flavorful alternative to traditional turkey, that boasts bold ingredients including flavorful Italian sausage and fresh herbs that simmer in a luxurious gravy. Serve the turkey meatballs on top of creamy mashed potatoes to sop up all of that delicious sauce!
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About This Recipe
Thanksgiving turkey meatballs is the holiday recipe to make when you want something a bit different and don't feel like roasting a whole turkey. These turkey meatballs are full of bold flavors with flavorful Italian sausage, lots of fresh herbs and diced sauteed vegetables to being the meatballs together.
Once the meatballs are seared on the outside, they simmer in a luxurious and creamy gravy that globes over the turkey meatballs beautifully. I highly recommend serving these on top of creme fraiche mashed potatoes or savory mashed sweet potatoes!
📋 Ingredients
- Ground Turkey: Look for dark meat ground turkey, if possible, which will have more flavor and fat then ground turkey breast.
- Italian Sausage: Because turkey doesn't have a lot of fat, the addition of Italian sausage gives both fat and flavor. If you like spicy, use spicy Italian sausage.
- Mirepoix: This is usually a mixture of chopped onions, carrots and celery. Instead, this recipe uses chopped shallots which are sweet and mild.
- Chicken Broth: I like using a condensed stock base such as Better Than Bouillon, or use your favorite chicken stock. You can also use turkey stock, vegetable stock or mushroom stock.
- Herbs: To enhance the flavors of Thanksgiving, lots of fresh sage and fresh thyme are used to flavor the meatballs and steep in the gravy. You can also add rosemary, which would be delicious!
- Worcestershire: Just a few dashes gives the meatballs another layer of savory flavor.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Meat Substitutions: Instead of turkey, use ground chicken or a blend of ground turkey and chicken for a different flavor. Add different types of sausage, such as chorizo, or even breakfast sausage, to add a unique twist.
- Gluten-Free Options: Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. And use a gluten-free flour or a cornstarch slurry to thicken the gravy.
- Make Mini Meatballs: Serve the Thanksgiving meatballs as an appetizer and make them mini sized!
⏲️ Instructions
Step 1. Sauté the chopped vegetables in olive oil until softened.
Step 2. To a bowl, add the ground turkey and ground sausage, eggs, sautéed vegetables, Worcestershire sauce, panko breadcrumbs and chopped herbs.
Step 3. Give the turkey mixture a really good mix and then form into golf ball sized meatballs. You should have about 26-28 meatballs.
Step 4. Sear the meatballs until deeply charred on all sides, then set aside.
Step 5. Make the roux by adding butter to the pan and once melted, stir in the flour and continue cooking until the flour has cooked off.
Step 6. Stream in the chicken stock and sage and continue whisking until the mixture thickens.
Step 7. Stir in the heavy cream and season with salt and pepper.
Step 8. Add the meatballs back into the creamy gravy and continue simmering for 15-20 minutes until the meatballs are cooked through.
📍 Recipe Tips
- Searing Perfection: Sear meatballs until golden brown for a flavorful crust, locking in juices. Use medium-high heat and don't overcrowd the pan.
- Avoid Boiling: Once the cream is added, avoid boiling the gravy. Simmer gently to maintain the temperature and prevent the cream from breaking.
Recipe FAQs
Yes, make the meatballs ahead of time until fully cooked. Then when ready to serve, make the gravy and simmer the meatballs in the gravy until warmed through.
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, simmer the meatballs gently on the stove top until warmed through.
Serving Suggestions
Thanksgiving meatballs are perfect to serve as the main course for Thanksgiving dinner or even for Christmas dinner. Here are a few suggestions on what to serve alongside.
- Challah Stuffing with Dried Cherries
- Creme Fraiche Mashed Potatoes
- Roasted Delicata Squash with Parmesan
- Sauteed Brussels Sprouts with Balsamic
More Thanksgiving Main Dishes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Thanksgiving Turkey Meatballs
LittleFerraroKitchen.com
Equipment
Ingredients
Turkey Meatballs
- 3 tablespoons olive oil + more as needed
- 1 carrot peeled and finely diced
- 1 small shallot finely diced
- 1 celery finely diced
- 2 garlic finely chopped
- 2 pounds ground turkey
- 1 pound ground Italian sausage removed from casing
- 3 tablespoons fresh thyme leaves chopped
- 3 tablespoons fresh sage leaves finely chopped
- 2 Eggs
- 3.4 cup Panko breadcrumbs
- ½ teaspoon Worcestershire sauce
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Gravy
- 4 tablespoons unsalted butter
- ¼ cup all purpose flour
- 2 cups chicken stock low sodium preferred
- 4 sprigs fresh sage
- ¼-½ cup heavy cream
- Salt and pepper to taste
Instructions
- Bring a wide skillet or dutch oven to medium heat and drizzle with olive oil. Saute the chopped carrot, celery and shallot for 3-4 minutes until vegetables begin to soften. Add the garlic and continue sauteing for another minute.
- Once done, remove the vegetables and set aside to cool slightly.
- To a bowl, add the ground turkey, ground Italian sausage, sautéed vegetables, chopped herbs, eggs, Worcestershire sauce and panko breadcrumbs and season with salt and pepper.
- Give the mixture a good mix so everything is combined well and form the mixture into golf ball sized meatballs.
- To the same skillet, bring up to medium-high heat and add more olive oil if needed. Sear the meatballs on all sides until deeply charred. Do this in batches to not overcrowd the pan, if necessary, then remove and set aside.
- Add butter to the pan and once melted, add the flour and whisk until the flour is cooked off.
- Add the chicken stock and the fresh sage and whisk the mixture together, picking up any meaty bits from the bottom of the pan. Continue whisking until the gravy thickens.
- Add the heavy cream and season with salt and pepper and taste for seasoning.
- Add the seared turkey meatballs back into the gravy and continue simmering for 15-20 minutes until the meatballs are just cooked through.
- Once done, garnish with additional thyme and serve the turkey meatballs with the creamy gravy on top.
Notes
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- Searing Perfection: Sear meatballs until golden brown for a flavorful crust, locking in juices. Use medium-high heat and don't overcrowd the pan.
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- Avoid Boiling: Once the cream is added, avoid boiling the gravy. Simmer gently to maintain the temperature and prevent the cream from breaking.
- Yields 26-28 medium sized meatballs.
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