We’ve made this dish so often that frankly I’ve taken for granted how good it is. Now that school is back in session the talk around the office has changed from backyard BBQ’s and poolside picnics to family friendly weeknight meals. These Turkey Meatballs with Mushroom Gravy are simple and delicious.
We learned a long time ago that the secret to making ground turkey taste so good is some seasoning love. The meatball mixture will be soft, so treat them gently when pan browning. They’ll finish cooking in the amazing mushroom gravy. You’ll definitely want a side of Herbed Mashed Potatoes or rice to serve with this dish. Enjoy!
- 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
- 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
- In a medium bowl, combine all ingredients by hand, just until incorporated. Do not overwork. Roll into meatballs, about 1½-inches in diameter.
- 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.
- 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.
- Return meatballs to gravy, reduce heat to low, and allow to braise until meatballs are cooked through.
- Serve over mashed potatoes or rice with fresh parsley to garnish.
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