Turkey Meatballs with Gravy

Jen Geelen


I found this recipe in a slow cooker cookbook. When I made this I used cream of chicken soup instead of mushroom and I baked the meatballs at 400 for 15-20 min instead of frying them in oil. The recipe calls for 15oz of dry gravy mix. I couldn't find a package that large. I used 2 small envelopes instead.
Overall the flavor was very good. The lemon peel gives the gravy a nice hint of citrus.

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35 Min


8 Hr


eggs, beaten
3/4 c
fine, dry, seasoned bread crumbs
1/2 c
finely chopped onion
1/2 c
finely chopped celery
2 Tbsp
snipped fresh parsley
1/4 tsp
1/8 tsp
garlic powder
2 lb
ground raw turkey
1 1/2 tsp
cooking oil
10 3/4 oz
cream of mushroom soup
1 c
15 oz
envelope turkey gravy mix
1/2 tsp
finely shredded lemon peel
1/2 tsp
dried thyme
bay leaf

Directions Step-By-Step

In a large bowl combine eggs, bread crumbs, onion, celery, parsley, pepper, and garlic powder. Add ground turkey and mix well. Shape into 1-1/2" balls.
In a large skillet brown meatballs, half at a time, in hot oil. If necessary add additional oil. Drain meatballs. Transfer to a 3-1/2 to 4 qt slow cooker.
In a bowl combine soup, water, gravy mix, lemon peel, thyme, and bay leaf. Pour over meatballs.
Cover; Cook on low for 6-8 hours or high for 3-4 hours. Discard bay leaf. Serve with mashed potatoes or hot cooked noodles.

About this Recipe

Course/Dish: Turkey, Gravies
Other Tag: Healthy
Hashtags: #Meatballs, #ground