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.


★★★★★ 3 votes

35 Min
8 Hr


  • 2
    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
  • 1
    bay leaf

How to Make Turkey Meatballs with Gravy


  1. 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.
  2. 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.
  3. In a bowl combine soup, water, gravy mix, lemon peel, thyme, and bay leaf. Pour over meatballs.
  4. 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.

Printable Recipe Card

About Turkey Meatballs with Gravy

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

Show 3 Comments & Reviews

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