Thanksgiving Turkey Meatballs
Thanksgiving Turkey Meatballs–all the delicious flavors of a Thanksgiving dinner in meatball form smothered in a simple white wine gravy. Nostalgic flavors with minimal effort is my kind of recipe!
A mix of roasting and braising keeps these meatballs ultra tender and juicy, never dry. This is a great main dish option for a low-key Thanksgiving or Friendsgiving.
Table of Contents
Thanksgiving Turkey Meatballs
We are BIG on meatball recipes in this house. What’s not to love? You can pack tons of flavor into them with minimal effort and scale the recipes up to feed a crowd.
Thanksgiving turkey meatballs are the perfect recipe when you really want all those classic Thanksgiving flavors with much less work. A mix of ground turkey, pork, fresh herbs, and tons of aromatics make these meatballs so incredible–essentially all the ingredients that would go into a roast turkey!
Since we usually keep our Thanksgiving gatherings very small, I love turning to small-batch dinner recipes that still feel special but won’t drown us in leftovers. Instead of making a huge turkey, I usually go for my slow-roasted turkey thighs or these meatballs for a special dinner that won’t have me slaving over the stove all day.
Serve these Thanksgiving turkey meatballs up over some creamy mashed potatoes with cranberry sauce on the side, maybe a some sautéed green beans and you’ve truly got yourself a spectacular dinner.
How to Make Thanksgiving Turkey Meatballs
I recommend using a large braiser or skillet for this recipe so that you can braise all the meatballs together.
Tools Needed
Ingredients & Substitutions
- Ground turkey. Opt for dark meat ground turkey, if you can find it. The higher fat content helps keep the meatballs moist. Otherwise, opt for at least 93/7.
- Ground pork. The ground pork adds some extra fat, flavor, and texture that is much needed! If you’re averse to pork, omit it and swap in more turkey.
- Butter. I think butter gives much better flavor, but you could swap in olive oil.
- Aromatics. Onion, celery, carrots, and garlic add the classic turkey dinner flavors. You could use shallots, leeks, fennel, etc. if you want to add more veggies.
- Herbs. A mix of fresh (sage & thyme) and dried herbs (marjoram) adds the perfect blend of poultry herbs.
- Turkey or chicken stock. I always make homemade stock so that its richer. If you use store bought, go for something quality.
- White wine. Optional, but I love the flavor it adds to the gravy. Select something bright, like a sauvignon blanc.
- Breadcrumbs. Plain store bought is the way to go here.
The Process
- Saute the veggies and herbs. In a large braiser, melt the butter over medium heat. Once the butter is melted and foamy, add the diced onion, carrot, and celery. Cook, stirring occasionally, for 4-5 minutes, then add the minced garlic, sage, thyme, and marjoram. Continue to cook until the veggies are soft and starting to brown. Let the vegetables cool for 10 minutes.
- Soak the breadcrumbs. In a large mixing bowl, combine the bread crumbs, beaten eggs, and heavy cream and stir well to combine. Let this mixture sit for 10 minutes.
- Mix the meatballs. Add the slightly cooled vegetables to the breadcrumb mixture and mix in the dijon, paprika, salt, and pepper until everything is well mixed. Add the ground turkey and pork and mix everything together by hand until the meatball mixture is homogenous and the ingredients are evenly distributed.
- Portion and roast the meatballs. Use a 1/3 cup to portion the meatball mixture out and roll them into smooth balls. Set the meatballs on the prepared baking sheet. Transfer the baking sheet to the oven for 10 minutes, then broil on high for 2 minutes, just until the meatballs are slightly browned.
- Braise the meatballs. Transfer the meatballs to the braiser that you sautéed the veggies in and pour the turkey stock over the top. Cover with a lid, but leave the lid cracked an inch. Transfer the meatballs to the oven for 45 minutes. Remove from the oven, let the meatballs rest for 5 minutes, then use a slotted spoon to transfer them to a plate or tray. For a smoother gravy, use a spoon to skim out any pieces of meat or veggies left in the broth.
- Make the gravy. Add the white wine and dijon mustard to the stock left in the braiser and bring to a simmer over medium heat for 5 minutes. While the stock reduces, mix the softened butter and flour together into a paste. Whisk the butter/flour paste into the stock as it’s simmering and whisk well so that there are no lumps. Simmer for 4-5 minutes, until the gravy thickens and then season to taste with salt and pepper. Return the meatballs to the gravy and toss to coat. Serve warm.
Recipe Tips & Tricks
Don’t overmix the meatballs. This is why I always mix the meatballs by hand and mix the meat in last. You can mix everything together easier and more quickly so that you don’t end up with tough, over-mixed meatballs.
Use a cookie scoop to portion the meatballs. This ensures your meatballs are all the same size and that they cook at the same rate. Nothing is worse than overcooked, dry meatballs!
Baking/broiling meatballs is better than pan frying them. This might be a hot take, but I prefer baking and broiling my meatballs for several reasons. It’s hands off, cleanup is easier, and pan-fried meatballs usually have a drier texture than baked meatballs.
Use quality chicken stock. There aren’t a lot of ingredients in the gravy, so using the best is so important. If you can, make your own turkey or chicken stock. If not, buy high-quality store bought stock or bone broth.
How to Make Perfect Meatballs
Making your own meatballs is so simple, but it can go wrong easily if you’re unfamiliar with the best tips and tricks. Here are all my best tips and tricks for making Thanksgiving turkey meatballs:
Always soak your breadcrumbs. Before you even mix in the ground turkey and pork, let the breadcrumbs sit with the liquid ingredients (in this case creamy and egg). The breadcrumbs absorb the liquid and become soft so you don’t end up with dry, sandy-textured meatballs.
Mix well, but don’t over work the meatballs. Over-mixing meatballs can make them tough and dense. Mix the ground meat gently with the other ingredients just until everything holds together. It’s always best to mix by hand!
Use a scoop for even cooking. I love using a cookie scoop (or measuring cup in this instance) so that I can ensure the meatballs are all the same size and that they cook evenly.
Use damp hands to roll the meatballs. Using damp hands keeps the meat from sticking and keeps them nice and smooth.
What to Serve with Thanksgiving Turkey Meatballs
I love to treat these Thanksgiving turkey meatballs just like I would a turkey dinner! Truth be told, I’m all about the sides on Thanksgiving.
I love serving these meatballs over mashed potatoes or with a potato gratin or a baked mac and cheese on the side. Some homemade cranberry sauce never goes amiss. I also love having homemade dinner rolls or cornbread muffins on hand. Then, it really feels like a full Thanksgiving dinner!
For dessert, I love my apple-pear crisp, pecan pie bars (no corn syrup!) , or my puff pastry apple strudel!
Make-Ahead & Storage Instructions
Make-ahead: 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. Lay them out on a parchment lined baking sheet and wrap the whole tray really well with plastic wrap to keep them from drying out. Then, roast/broil them before proceeding with the rest of the recipe.
Storing: You can store these meatballs in their gravy in an airtight container in the fridge for 2-3 days. To reheat on the stovetop, microwave or oven until warmed through.
Freezing: You can freeze uncooked meatballs, roasted ones or once they are braised as well. I recommend at least roasting/broiling them before freezing since they will hold their shape better. Line the meatballs in a single layer in a baking sheet in the freezer, and once they are firm, transfer them to a freezer bag. Store up to three months. Defrost overnight in the fridge.
Thanksgiving Turkey Meatballs FAQs
Can I omit the pork?
You can, but the pork does add some extra fat and texture to make these meatballs a little heartier. If you skip the pork, make sure to make up the difference with extra ground turkey.
What can I use instead of wine in the gravy?
The wine is an optional ingredient in the gravy, so if you want to keep the gravy alcohol free that’s totally fine! I would add some freshly squeezed lemon juice to the gravy to brighten it up.
Can I make these meatballs in a slow cooker?
Yes! It’s not my favorite method, but it works. I recommend still roasting and broiling the meatballs, then add them to the slow cooker with the broth and cook on low for 2-3 hours. Remove the meatballs and make the gravy with the broth from the slow cooker. Then you can put the meatballs back in the gravy on the ‘keep warm’ function.
When you want a low-key recipe that still delivers all the classic flavors, you’ve got to make these Thanksgiving Turkey Meatballs! They’re juicy and packed with flavor–perfect for smaller Thanksgiving and Friendsgiving gatherings. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Thanksgiving Main Dish Recipes to Try
Slow-Roasted Turkey Thighs
Maple-Bourbon Glazed Turkey
Apricot-Glazed Ham
Apple Cider Braised Pork
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Thanksgiving Turkey Meatballs
Ingredients
Thanksgiving Turkey Meatballs
- 4 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 1 large carrot, finely diced
- 3 celery ribs, finely diced
- 4 garlic cloves, minced
- 3 tablespoons minced fresh sage leaves
- 2 tablespoons minced fresh thyme leaves
- 1 teaspoon dried marjoram
- 3/4 cup plain breadcrumbs
- 2 eggs, lightly beaten
- 2/3 cup heavy cream
- 2 lbs ground turkey (dark meat is best)
- 1 lb ground pork
- 1 tablespoon dijon mustard
- 1 teaspoon paprika
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cups turkey or chicken stock
Gravy
- 1/2 cup dry white wine, optional
- 1 teaspoon dijon mustard
- 2 tablespoons softened butter
- 2 tablespoons all-purpose flour
Instructions
- Preheat an oven to 400 F. Set your oven rack to be in the top 1/3 of the oven. Line a rimmed baking sheet with parchment paper.
- Saute the veggies and herbs. In a large braiser or oven-safe skillet, melt the butter over medium heat. Once the butter is melted and foamy, add the diced onion, carrot, and celery. Cook, stirring occasionally, for 4-5 minutes, then add the minced garlic, sage, thyme, and marjoram. Continue to cook until the veggies are soft and starting to brown. Let the vegetables cool for 10 minutes.
- Soak the breadcrumbs. In a large mixing bowl, combine the bread crumbs, beaten eggs, and heavy cream and stir well to combine. Let this mixture sit for 10 minutes.
- Mix the meatballs. Add the slightly cooled vegetables to the breadcrumb mixture and mix in the dijon, paprika, salt, and pepper until everything is well mixed. Add the ground turkey and pork and mix everything together by hand until the meatball mixture is homogenous and the ingredients are evenly distributed.
- Portion and roast the meatballs. Use a 1/3 cup to portion the meatball mixture out and roll them into smooth balls. Set the meatballs on the prepared baking sheet. Transfer the baking sheet to the oven for 10 minutes, then broil on high for 2 minutes, just until the meatballs are slightly browned.
- Reduce the oven temperature to 300 F.
- Braise the meatballs. Transfer the meatballs to the braiser that you sautéed the veggies in and pour the turkey stock over the top. Cover with a lid, but leave the lid cracked an inch. Transfer the meatballs to the oven for 45 minutes. Remove from the oven, let the meatballs rest for 5 minutes, then use a slotted spoon to transfer them to a plate or tray. For a smoother gravy, use a spoon to skim out any pieces of meat or veggies left in the broth.
- Make the gravy. Add the white wine and dijon mustard to the stock left in the braiser and bring to a simmer over medium heat for 5 minutes. While the stock reduces, mix the softened butter and flour together into a paste. Whisk the butter/flour paste into the stock as it's simmering and whisk well so that there are no lumps. Simmer for 4-5 minutes, until the gravy thickens and then season to taste with salt and pepper. Return the meatballs to the gravy and toss to coat. Serve warm.
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