TURKEY MEATBALLS WITH GRAVY
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...
Provided by Jen Geelen
Categories Gravies
Time 8h35m
Number Of Ingredients 15
Steps:
- 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.
MY VERY OWN TURKEY MEATBALLS AND GRAVY
I had a pound of ground turkey I needed to use so I came up with my own idea of making turkey meatballs and gravy. I was amazed at myself. They were out of this world if I may say so myself. :smile:
Provided by Marsha D.
Categories Poultry
Time 1h
Yield 24 meatballs, 6 serving(s)
Number Of Ingredients 25
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.
TURKEY MEATBALLS WITH MUSHROOM GRAVY
This is a yummy, easy and healthy recipe born out of the need for something flavorful but within my "cleanse" diet guidelines. Though I used the 85/15 ground turkey, you can use the leaner, and save some fat calories. The mushroom gravy sits great on top of the meatballs which you can serve over brown rice, (how I ate it) or over egg noodles, (how my husband ate it). I think this would be a real treat with portabella mushrooms for the gravy, but didn't have them on hand. Hope you enjoy it!
Provided by Catfuzz
Categories One Dish Meal
Time 1h10m
Yield 8 Meatballs, 4 serving(s)
Number Of Ingredients 14
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.
MEATBALLS AND GRAVY
"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.
Nutrition Facts :
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