043 / 100 · Chicken and Turkey, Gently Done

Turkey Meatballs in Creamy Mushroom Gravy

16 meatballs with gravy Active 30 min Total 1 hr 5 min

Turkey meatballs have a mild flavor that gives mushroom gravy plenty of room to shine. A small amount of grated onion, milk, and breadcrumbs keeps the meatball mixture soft; it should be shaped gently rather than kneaded like bread dough. The gravy starts with browned mushrooms, then uses a little flour to hold the stock and cream together. Sixteen modest meatballs are easier to cook evenly than a handful of oversized ones. Serve four per person, with the sauce spooned generously around them.

Jump to the ingredients

Tender turkey meatballs and sliced mushrooms in creamy gravy in a cobalt blue serving bowl.

A soft mixture makes tender meatballs

Let the breadcrumbs absorb the milk before the turkey goes in. That short soak prevents dry crumbs from pulling moisture out of the meat later. Use damp hands to form the mixture and stop as soon as each ball holds together. Chilling is unnecessary, but a large plate provides a convenient place to keep the shaped meatballs while the pan heats.

Brown the mushrooms properly

Mushrooms release water before they brown. Give them several minutes in the pan and wait for that liquid to evaporate before adding the flour. The brown edges are the main source of depth in this gravy. Keep the final simmer gentle so the cream remains smooth, turning the meatballs carefully once or twice. Their centers must reach the safe temperature for ground poultry even if the outsides are already well colored.

A gravy with room to move

Use a skillet wide enough to hold the meatballs in one layer once they return to the sauce. A crowded pile makes turning awkward and leaves some centers farther from the gentle simmer. If your pan is smaller, finish the meatballs in two batches and keep the first batch hot while the second cooks. Add a little water if the gravy thickens before the centers reach temperature; the flour will bring it back together as you stir.

Ingredients

  • 1/3 cup plain dry breadcrumbs (35 g), without pepper or seasoning
  • 1/4 cup (60 ml) milk
  • 1 1/4 lb (565 g) ground turkey
  • 1 large egg
  • 1/4 cup finely grated yellow onion, including its juice
  • 1 teaspoon fresh thyme leaves, divided
  • 3/4 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 8 oz (225 g) cremini mushrooms, sliced
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups (360 ml) low-sodium chicken stock, explicitly without chili or pepper
  • 1/3 cup (80 ml) heavy cream
  • 1 tablespoon chopped flat-leaf parsley

Set out

Mixing bowl, Large plate, 12-inch deep skillet with lid, Instant-read thermometer

Allergens

Wheat, milk, egg. Check ingredient labels and substitutions.

Make it

  1. Combine the breadcrumbs and milk in the bowl and let stand for 3 minutes. Add the turkey, egg, onion, 1/2 teaspoon thyme, and 1/2 teaspoon salt. Mix gently just until combined. Form sixteen equal meatballs.
  2. Heat the oil in the skillet over medium heat. Brown the meatballs in two batches for about 4 minutes total per batch, turning carefully. Move them to a clean plate; they will still be undercooked inside.
  3. Add the mushrooms and butter to the skillet. Cook for 7–9 minutes, stirring occasionally, until the liquid evaporates and the mushrooms begin to brown.
  4. Sprinkle over the flour, remaining thyme, and remaining 1/4 teaspoon salt. Stir for 1 minute. Gradually add the stock, scraping the bottom of the skillet, then stir in the cream. Bring to a gentle simmer.
  5. Return all meatballs and their juices to the gravy. Cover and simmer gently for 10–14 minutes, turning once, until the centers of the largest meatballs reach 165°F (74°C).
  6. If the gravy is thin, uncover and simmer for another 2 minutes. Scatter the parsley over the pan and serve.

A useful detail

Use a thermometer inserted sideways into the center of a meatball. Cut color alone is not a reliable test for ground turkey.

Make it your own

  • Use ground chicken instead of turkey, cooking to the same 165°F (74°C) internal temperature.
  • Replace cremini mushrooms with sliced white mushrooms.

Keep it well

Refrigerate meatballs and gravy in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or colder for up to 4 days. Reheat the meatballs and gravy to 165°F (74°C).