Best Turkey Meatballs With Mushroom Gravy Recipes

Turkey Meatballs With Mushroom Gravy image

Provided by Catfuzz

Time 1h10m

Yield 8 Meatballs, 4 serving(s)

Number Of Ingredients 14

1 lb ground turkey
3 tablespoons brown rice flour
1 celery rib
1/4 cup red onion
3 garlic cloves
1 teaspoon ground mustard
2 egg whites
1 tablespoon italian seasoning
1 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1 (4 1/2 ounce) jar sliced mushrooms (drained)
1 teaspoon extra virgin olive oil
1 cup chicken broth or 1 cup vegetarian broth

Steps:

Preheat oven to 350 degrees F.
Chop celery and red onion thinly, nearly a mince. Mince the garlic. Reserve 1minced clove for mushroom gravy.
Combine the ground turkey, onion, celery, (2) garlic cloves, spices and egg whites together in a medium sized mixing bowl.
Add 2 tbs of the brown rice flour. (You could use about a 1/4 to 1/2 a cup of cooked brown rice in place of flour). After mixing all ingredients very well, shape meat mixture by hand into 8 - 2" to 2 1/2" meatballs.
Coat a 9" x 12" casserole dish with vegetable oil spray and place the meatballs into the casserole. Place in the oven and bake for 1 hour.
15 minutes before the meatballs are finished baking, start the mushroom gravy by placing the 3rd minced clove of garlic into a saute' pan with the olive oil and saute' until tender. Add the mushrooms and saute' for a few minutes over medium heat and then gradually add the brown rice flour and stir until there is a coating on the mushrooms. Add the chicken broth and reduce heat. Stir until slightly thickened and let the broth reduce to a gravy at a simmer, about 5 minutes, stirring as necessary.
Serve the meatballs and mushroom gravy over hot brown rice or egg noodles.

My Favorite Turkey Meatballs in Mushroom Gravy image

Provided by ThinkAndDrive

Categories Meat

Time 15m

Yield 16 meatballs, 4 serving(s)

Number Of Ingredients 10

Steps:

Mix together turkey, onions, parsley, and salt.
Shape mixture into 16 small meatballs; set aside.
Over medium heat, cook mushrooms in the olive oil for 2-3 minutes, or until tender.
Remove mushrooms from pan; set aside.
Add meatballs to hot pan and saute 3 minutes, until browned, turning frequently.
Return mushrooms to pan and add thyme, salt and pepper. Add 3/4 cup of broth and bring to a boil. Reduce heat to medium and simmer 3 minutes, until meatballs are cooked through.
Dissolve cornstarch in remaining 1/4 cup of broth and add to pan. Simmer another minute and serve over cooked rice with green beans.

Nutrition Facts : Calories 151.2, Fat 2, SaturatedFat 0.4, Cholesterol 70.4, Sodium 351.6, Carbohydrate 3.2, Fiber 0.8, Sugar 0.6, Protein 28.8

My Very Own Turkey Meatballs and Gravy image

Provided by Marsha D.

Categories Poultry

Time 1h

Yield 24 meatballs, 6 serving(s)

Number Of Ingredients 25

1 lb ground turkey breast
2 tablespoons olive oil
1 teaspoon butter
1/2 cup onion, chopped fine
1/4 cup green pepper, chopped fine
1 egg, slightly beaten
1 tablespoon minced chopped garlic
1 teaspoon seasoning salt
1 teaspoon basil
1 teaspoon beau monde spice (Spice Island Seasoning)
1/4 teaspoon thyme
1/8 teaspoon jamaican jerk spice (Spice Island Seasoning)
salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon teriyaki sauce
1 tablespoon mccormick grill mate teriyaki sauce
2 -3 tablespoons whipping cream
10 -13 saltine crackers, crumbled up
1 (10 ounce) can cream of mushroom soup
6 ounces water
2 tablespoons sour cream
1/4 cup whipping cream (for richness)
1 teaspoon Worcestershire sauce
1/2 teaspoon catsup
1 dash garlic powder

Steps:

In large frying pan, add oil and butter over medium heat.
In a large bowl add turkey, minced garlic, onion, and green pepper; mix well.
Add egg and stir well.
Add in the dry ingredients (basil, thyme, seasoning salt, beau monde and salt and pepper).
Add Worcestershire sauce, McCormick Grill Mates Teriyaki; mix well.
Add the whipping cream and crackers.
Shape into meatballs and place in hot oil.
Brown on one side until lightly brown then turn meatballs over and cover with lid; cook for 15 minutes.
Reduce heat to medium.
Lift cover and stir meatballs and cover again for 15 minutes.
Make sure you check the meatballs every few minutes so you don't burn them.
Drain meatballs and place back into pan.
In a sauce pan while browning the meatballs, combine mushroom soup, water, whipping cream, Worcestershire sauce, catsup, sour cream and garlic powder.
Bring to a boil over medium to heat for 2 minutes.
Add to frying pan after meatballs have been drained. Stir to cover meatballs and place lid on pan and simmer for 10 minutes.
Uncover and simmer a extra 5 minutes.
Note: Serve with cooked noodles or rice.