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, stir together the panko breadcrumbs and milk. Let sit for 5 to 10 minutes until the breadcrumbs are softened and ready to bind the meatball mixture.
- Mix the meatballs: Add the ground turkey, pressed garlic, eggs, Parmesan cheese, grated onion, Worcestershire sauce, fresh thyme, rosemary, sage, salt, and pepper to the panade. Gently mix by hand just until all ingredients are combined, taking care not to overmix which can toughen the meatballs.
- Chill (optional): Cover the bowl and refrigerate the meatball mixture for 30 to 60 minutes to firm up which makes shaping the meatballs easier.
- Form the meatballs: Using about 2 tablespoons of mixture per meatball, scoop and roll into approximately 24 uniform balls. Arrange them on a tray or plate, ready for cooking.
- 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 about 3 to 4 minutes per side, turning gently until they are golden brown on all sides but not fully cooked through. Transfer browned meatballs to a plate.
- Make the gravy: In the same skillet, melt the butter over medium heat, scraping out any burnt bits but keeping the flavorful browned bits. 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 the thyme sprigs, salt, pepper, and Worcestershire sauce. Bring to a gentle simmer and cook for 5 minutes, stirring frequently until the gravy thickens slightly.
- Simmer the meatballs in the gravy: Nestle the browned meatballs along with any accumulated juices into the gravy in a single layer. Cover the skillet, reduce the heat to medium-low, and simmer for 5 to 10 minutes until the meatballs reach an internal temperature of 165°F and the gravy has thickened to your liking. Remove and discard the thyme sprigs.
- Garnish and serve: Optionally, crisp some fresh sage leaves by frying them in a little butter or oil and use them as a garnish. Serve the meatballs hot over mashed potatoes, buttered noodles, or rice, generously spooning the rich herb-infused gravy on top.
Notes
- Chilling the meatball mixture before shaping helps prevent them from falling apart during cooking.
- Do not overmix the meatball mixture to keep them tender and moist.
- Use a meat thermometer to ensure meatballs are cooked through to 165°F for food safety.
- Fried sage leaves add a nice crispy texture and herby aroma as an optional garnish.
- Leftover gravy can be stored for up to 3 days refrigerated and reheated gently on stovetop.
- Substitute ground turkey with ground chicken for a slightly different flavor while keeping it lean.
- Serve with mashed potatoes or buttered noodles to soak up the delicious gravy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
