turkey meatballs with gravy
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.
prep time
35 Min
cook time
8 Hr
method
---
yield
Ingredients
- 2 - eggs, beaten
- 3/4 cup fine, dry, seasoned bread crumbs
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 tablespoons snipped fresh parsley
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 2 pounds ground raw turkey
- 1 1/2 teaspoons cooking oil
- 10 3/4 ounces cream of mushroom soup
- 1 cup water
- 15 ounces envelope turkey gravy mix
- 1/2 teaspoon finely shredded lemon peel
- 1/2 teaspoon dried thyme
- 1 - bay leaf
How To Make turkey meatballs with gravy
-
Step 1In 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.
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Step 2In 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.
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Step 3In a bowl combine soup, water, gravy mix, lemon peel, thyme, and bay leaf. Pour over meatballs.
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Step 4Cover; Cook on low for 6-8 hours or high for 3-4 hours. Discard bay leaf. Serve with mashed potatoes or hot cooked noodles.
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