Thanksgiving Turkey Meatballs - An Easy And Delicious Recipe (2024)

Step 1: Heat the butter over medium heat in a medium sized skillet. Add the celery, carrot and shallot and saute for 6-8 minutes until softened.

Step 2: Add the freshly chopped sage, thyme and oregano and stir to combine. Cook for another 1 minute and then remove from heat and transfer to the fridge to cool.

Step 3: In a large prep bowl combine the ground turkey, ground pork, panko bread crumbs, lemon zest, salt, pepper, heavy cream and eggs.

Step 4: Add the veggies and herbs once cooled. Carefully combine the mixture until evenly mixed.

Step 5: Line a baking sheet with parchment paper. Scoop out ⅓ cup sized scoops and roll into a ball. Transfer the balls to the lined baking sheet, the mixture should make about 20 large balls. Transfer the baking sheet into the freezer and freeze for 15 minutes.

Step 6: Pour 2 inches of oil in a large heavy bottom dutch oven.6-7 at a time, fry the meatballs just until browned and they hold their shape, about 3 minutes over medium high heat. Transfer the meatballs to a clean braiser or baking dish as you remove them from the oil.

Step 7: Add enough stock to just barely cover the meatballs and secure the top on the braiser. Transfer to the oven and bake for 30 minutes until cooked through. Use a slotted spoon and transfer the meatballs to a clean serving dish and set them aside. Leaving braising liquid in the braiser for the time being.

Step 8: In a medium sized pot, melt the butter over medium heat. Add the flour and cook, stirring frequently for about 3-4 minutes. Slowly stream in 3-4 cups of braising liquid and whisk, until thickened, about 5 minutes.

Step 9: Season with salt, freshly cracked pepper and 1 tablespoon of reserved lemon juice to taste. Drizzle the gravy on top of the meatballs and serve.

• ▢ 4 tablespoons unsalted butter
• ▢ 3 stalks celery, finely diced
• ▢ 2 whole carrots, finely diced
• ▢ ½ cup finely diced shallots (roughly 3-4 shallots)
• ▢ 2 tablespoons finely chopped fresh sage
• ▢ 2 tablespoons finely chopped fresh thyme
• ▢ 2 tablespoons finely chopped fresh oregano
• ▢ 2 ½ pounds ground dark meat turkey
• ▢ 1 pound ground pork
• ▢ 1 cup panko bread crumbs
• ▢ 2 lemons, zested and 1 tablespoon of juice reserved for the gravy
• ▢ 2 tablespoons kosher salt
• ▢ 1 tablespoon freshly cracked black pepper
• ▢ 1 cup heavy cream
• ▢ 2 eggs
• ▢ vegetable oil for frying
• ▢ 1-2 quarts turkey or chicken stock

For the Gravy

• ▢ ½ cup unsalted butter
• ▢ ½ cup all-purpose flour
• ▢ Kosher salt and freshly cracked black pepper

For the meatballs

• Heat the butter over medium heat in a medium sized skillet. Add the celery, carrot and shallot and saute for 6-8 minutes until softened. Add the freshly chopped sage, thyme and oregano and stir to combine. Cook for another 1 minute and then remove from heat and transfer to the fridge to cool.

• In a large prep bowl combine the ground turkey, ground pork, panko bread crumbs, lemon zest, salt, pepper, heavy cream and eggs. Add the veggies and herbs once cooled. Carefully combine the mixture until evenly mixed.

• Line a baking sheet with parchment paper.

• Scoop out ⅓ cup sized scoops and roll into a ball. Transfer the balls to the lined baking sheet, the mixture should make about 20 large balls. Transfer the baking sheet into the freezer and freeze for 15 minutes.

• Preheat an oven to 300°F.

• Pour 2 inches of oil in a large heavy bottom dutch oven.6-7 at a time, fry the meatballs just until browned and they hold their shape, about 3 minutes per batch over medium high heat. No need to flip as the oil should cover the meatballs. Transfer the meatballs to a clean braiser or baking dish as you remove them from the oil. They should be a little golden brown. Repeat until all meatballs have been fried.
 Add enough stock to just barely cover the meatballs and place secure the top on the braiser. Transfer to the oven and bake for 30 minutes until cooked through.

• Once the meatballs are done, use a slotted spoon and transfer the meatballs to a clean serving dish and set them aside. 

Leaving braising liquid in the braiser for the time being.

For the Gravy

• In a medium sized pot, melt the butter over medium heat. Add the flour and cook, stirring frequently for about 3-4 minutes. Slowly stream in 3-4 cups of braising liquid and whisk, until thickened, about 5 minutes. Season with salt, freshly cracked pepper and 1 tablespoon of reserved lemon juice to taste.

 Drizzle the gravy on top of the meatballs and serve.

This recipe is basically a quick deep fry that is then followed by a braise. If you want to skip the fry, you’re welcome to do this more of a pan fry in just a small amount of oil. If that’s your move, you’ll just want to sear the meatballs on each side until golden brown. If you’re opting for the true fry method, it’ll speed up the braising time as it will cook through more than a pan fry.

Prep Ahead Instructions: If you're trying to prep these Thanksgiving Turkey Meatballs ahead of time - you could make the turkey mixture and scoop it into balls 2 days before serving. Just make sure to cover with plastic wrap to keep all the moisture. Then you'll fry day of to keep them fresh and get that golden crust.