Turkey Meatballs with Mushroom Gravy
Prep time
Cook time
Total time
Serves: 4
For the meatballs...
  • 1 ~ 1¼ lb. pkg. ground turkey
  • 2 slices bread, processed into crumbs
  • 1 egg
  • ¼ cup milk
  • 1 Tbl. olive oil
  • 1 Tbl. Worcestershire sauce
  • ½ tsp. dried thyme
  • ½ tsp. garlic powder
  • ½ tsp. black pepper
  • ½ tsp. salt
  • oil for pan frying
For the mushroom gravy...
  • 1 Tbl. butter
  • 8 oz. sliced mushrooms
  • 2 shallots, thinly sliced
  • 1 Tbl. fresh thyme leaves, minced
  • 1½ - 2 cups chicken or beef broth
  • 2 Tbl. flour
  • salt & freshly cracked pepper
For the meatballs...
  1. In a medium bowl, combine all ingredients by hand, just until incorporated. Do not overwork. Roll into meatballs, about 1½-inches in diameter.
  2. Heat a large skillet over medium heat. Add 1 Tbl. olive oil to pan and working in batches brown meatballs on all sides. Remove from pan and reserve.
For the mushroom gravy...
  1. To same skillet add 1 Tbl. butter, sliced mushrooms, and shallots and sauté for 4-5 minutes. Add the fresh thyme and cook an additional minute. Dust mixture with flour and cook for 1-2 minutes. The mixture will be thick. Gradually stir in broth ½ cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
  2. Return meatballs to gravy, reduce heat to low, and allow to braise until meatballs are cooked through.
  3. Serve over mashed potatoes or rice with fresh parsley to garnish.
Recipe by Lemony Thyme at http://www.lemonythyme.com/turkey-meatballs-with-mushroom-gravy/