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turkey meatballs with gravy

(3 ratings)
Recipe by
Jen Geelen
Wahiawa, HI

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 ratings)
prep time 35 Min
cook time 8 Hr

Ingredients For turkey meatballs with gravy

  • 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.

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