If you haven't tried turkey meatballs, you are missing out. Super flavorful and moist, a perfect substitute for traditional beef or pork meatballs.
- 2 Tablespoons olive oil
- 1 large onion, diced
- 3 celery stalks, diced
- 2.5 teaspoons kosher salt*
- 1 teaspoon black pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 4 cloves garlic, mined (or 2 tablespoons toum)
- 4-6 sage leaves, or 1.5 teaspoons dried sage
- 2 pound ground turkey-93/7 is preferred, do not use 99/1
- 2.5 cups panko breadcrumbs
- 1/2 shredded parmesan cheese
- 2 large eggs
- additional 1-1.5 teaspoons salt to taste**see notes
- 4 Tablespoons unsalted butter
- 4 Tablespoons flour
- 4 cups chicken or turkey broth
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- salt to taste
- additional fresh sage as desired
- Preheat oven to 375 degrees Fahrenheit and line 2 baking sheet with parchment paper for easy cleanup.
- In a large skillet heat your olive oil on medium-high and add your diced onions and celery. Begin to saute allowing them to become soft and translucent, stirring frequently.
- Add in your spices: salt, black pepper, cinnamon, allspice and chopped sage - if using dried or powdered use 1.5 teaspoons.
- Continue to cook for 10-15 minutes. If you are using fresh minced garlic, add in at the last 2 minutes of cooking. Set aside and allow to cool slightly.
- In a large bowl, add your ground turkey, panko breadcrumbs, parmesan cheese, eggs, cooled onion and celery mixture. Mix until fully combined. At this point, I recommend testing your mixture for salt, here is a tip I use for testing raw meat:
Since we can't test raw poultry, if you want to get an idea of your flavor and seasonings a quick way to do that is by taking a small amount of your mixture, flatten and place on a microwave safe dish - microwave for 20-30 seconds. This quick cook will allow you to sample the flavor and decide if you need any additional seasonings.
- Season with additional salt if needed then begin rolling into 1.5" diameter balls and place on parchment lined baking sheet. Each meatball should weigh about 30 grams if you are looking for an accurate size/weight.
- Bake for 20-25 minutes, swapping trays halfway through for even baking. Meatballs should be browned on bottom and fully white on the inside. Internal temperature should read 160 degrees Fahrenheit.
- Place meatballs in prepared gravy sauce.
- In the same skillet used for onions/celery, add your butter and heat on medium-high. Add in your flour and begin to whisk until you see bubbles and the butter and flour form a paste.
- Cook your mixture for 2-3 minutes whisking. Next add 1 cup of chicken/turkey broth and whisk.
- Add the remaining broth and increase heat to high. Continue to whisk and bring to a light boil as sauce thickens.
- Season with cinnamon, pepper and salt. Test for salt and begin with a 1/2 teaspoon, increase as needed. Since broths have varying levels of saltiness it's best to season as you go.
- Top with additional chopped fresh sage.
**My preferred salt is Diamond Kosher Salt, if using table salt be sure to HALF all the salt increments in the recipe.
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