Turkey Meatballs in Creamy Mushroom Gravy

Indulge in these delightful turkey meatballs in creamy mushroom gravy! They’re a lighter twist on a classic, bursting with flavor, and oh-so-moist. Perfect for a cozy dinner; you can whip them up any night of the week!

We love Swedish meatballs, and this recipe offers a lighter version of that classic dish! Another family favorite is chicken stroganoff, which is another version of my hamburger stroganoff!

Before You Get Started

Here are a few quick tips to help your meatballs turn out soft, flavorful, and never dry:

TURKEY: Don’t reach for the leanest turkey for these meatballs, as this will help prevent them from drying out.

ONION: Use white or yellow, but I highly suggest grating the onion because it mixes into the meat easier!

MIXING: Be careful not to overmix the meat mixture, as this can lead to tough meatballs. Use your hands and not a mixer.

How To Make Turkey Meatballs in Creamy Mushroom Gravy

Think of this as me standing next to you in the kitchen, walking you through the steps with a few extra tips along the way.

STEP 1: Combine all of the meatball ingredients into a large mixing bowl. Use your hands to gently mix the meat just until combined.

***KITCHEN TIP: You can use food-safe gloves to mix the meat with if you don’t like touching raw meat.

STEP 2: Fry meatballs in a skillet with a little oil over medium heat. Fry on both sides until golden, then remove from the pan and place on a plate. Don’t worry about cooking them all the way through; they will simmer in the gravy later, which will finish cooking them. This will also help prevent them from overcooking and drying out. Work in batches to prevent overcrowding the pan.

***KITCHEN TIP: Use a small cookie scoop to portion out the meatballs. This serves two purposes: it keeps your hands clean because you can scoop and drop the meatballs into the skillet, and it creates evenly sized meatballs.

***PRO TIP: Use two spoons to turn the meatballs while cooking to help preserve their round shape.

STEP 3: Add butter and mushrooms to the pan and cook mushrooms until tender and brown in color. This will add a lot of flavor and color to the gravy. Season the mushrooms with salt and pepper to taste while cooking.

STEP 4: Stir in the flour and allow to cook for 1 minute. This will help eliminate that raw flour taste. Slowly stir in the chicken broth. Add the seasonings and meatballs back into the pan and simmer on low for 10 minutes, stirring occasionally. Stir in the cream and serve.

Serving Suggestions

I like to serve these meatballs over garlic mashed potatoes, and it tastes like Thanksgiving on a plate! Serve with your favorite green veggie such as these roasted green beans, or skillet garlic green beans. I also love adding a salad to this meal which can really dress it up for company. Salads such as this butternut squash salad, pear salad with apricots, or spinach apple pomegranate salad are easy to make and look impressive with all their colors!

Substitutions

• OATS: If you don’t have quick oats, you can use old-fashioned. Just pulse them in a food processor a few times to break them down a little so they are about the same size as quick oats. You can also use breadcrumbs if you prefer.
• HERBS: Use whatever herbs you prefer. The combination of herbs in this recipe will taste similar to Thanksgiving.
• GLUTEN-FREE: Use gluten-free flour to replace the all-purpose flour in the gravy, and be sure your oats are gluten-free.
• TURKEY: Feel free to make these with ground chicken!

Storage Tips

STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

REHEAT: Reheat gently on the stove top over low heat, stirring frequently, or in the microwave for an individual serving.

FREEZER-FRIENDLY: The meatballs can be frozen cooked or raw. Brown the meatballs and allow them to cool completely. Place in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator. Remove from the refrigerator when starting this recipe to allow them to warm up a little. Place in the gravy to simmer for 10-15 minutes.

To freeze raw meatballs, scoop the meat mixture with a cookie scoop and place on a parchment paper-lined baking tray. Freeze until meatballs are firm. Remove from the baking tray and place in a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the refrigerator in a single layer.

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