Ingredients
Meatballs
- 1 cup panko breadcrumbs
- 1/3 cup milk
- 2 pounds ground turkey (preferably 93% lean)
- 4 cloves garlic, pressed or minced
- 2 large eggs
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup grated yellow onion
- 2 teaspoons Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 2 teaspoons minced fresh thyme
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- Optional: fried fresh sage leaves, for garnish
Gravy
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken or turkey stock
- 2 fresh thyme sprigs
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon Worcestershire sauce
Instructions
- Make the panade: In a large mixing bowl, combine the panko breadcrumbs and milk. Stir and let sit for 5 to 10 minutes until the breadcrumbs are softened.
- Mix the meatballs: Add ground turkey, pressed garlic, eggs, grated Parmesan, grated onion, Worcestershire sauce, minced thyme, rosemary, sage, salt, and pepper to the panade. Gently mix by hand until just combined, being careful not to overwork the meat.
- Chill (optional): Cover the meatball mixture and refrigerate for 30 to 60 minutes to make shaping easier and help the flavors meld.
- Form the meatballs: Using about 2 tablespoons of mixture per meatball, scoop and roll into balls to yield approximately 24 meatballs. Arrange them on a tray or plate.
- Brown the meatballs: Heat 2 tablespoons of oil in a large deep skillet or Dutch oven over medium heat. In batches, sear the meatballs for 3 to 4 minutes per side, turning to achieve an even golden crust all over. They do not need to be fully cooked at this stage. Transfer browned meatballs to a plate.
- Make the gravy: In the same pan, melt the butter over medium heat. If necessary, wipe out any burnt bits but retain the browned flavor bits on the pan surface. Whisk in the flour and cook for 2 minutes until the roux turns a golden color. Gradually whisk in the chicken or turkey stock until smooth. Add fresh thyme sprigs, salt, pepper, and Worcestershire sauce. Bring to a gentle simmer and cook for 5 minutes, stirring frequently until the gravy slightly thickens.
- Simmer the meatballs in the gravy: Nestle the browned meatballs along with any resting juices into the gravy in a single layer. Reduce heat to medium-low, cover, and simmer for 5 to 10 minutes, or until the meatballs are cooked through (internal temperature of 165°F) and the gravy reaches your desired thickness. Remove and discard thyme sprigs.
- Garnish and serve: Optional: Fry fresh sage leaves in a bit of butter or oil until crisp for garnish. Serve the meatballs hot over mashed potatoes, buttered noodles, or rice, spooning plenty of the rich gravy over top.
Notes
- Chilling the meatball mixture before shaping helps firm them up and prevents falling apart during cooking.
- Using fresh herbs like rosemary, sage, and thyme imparts aromatic flavor but dried herbs can be substituted in a pinch.
- Be careful not to overmix the meatball mixture to keep meatballs tender.
- Browning the meatballs first locks in flavor and adds a lovely texture.
- The gravy can be adjusted in thickness by cooking longer or adding more stock.
- Serve with mashed potatoes, noodles, or rice to soak up the delicious gravy.
- Use a thermometer to ensure meatballs reach 165°F internally for food safety.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
