More great meatball recipes
A Rich And Creamy Turkey Meatballs
This is a classic supper to tuck into on a chilly winter's day. Both the meatballs and the cream sauce get an umami kick from Worcestershire sauce. If you’re a fan of our Swedish Meatballs and Creamy Turkey Pasta with Almonds, you’ll love these turkey meatballs in sauce. Serve them with a side of Broccolini, Roasted Cauliflower, or Roasted Asparagus or on top of Classic Mashed Potatoes or Creamy Polenta.
Ingredients For Our Creamy Turkey Meatballs
Meatballs:
Seasoning: nutmeg, freshly cracked black pepper, Worcestershire sauce, mustard powder, onion powder, sea salt
Pantry: panko breadcrumbs, extra-virgin olive oil
Fresh: ground turkey, garlic, 1 large egg
Cream Sauce:
Seasoning: sea salt, freshly cracked black pepper, garlic powder, onion powder, Worcestershire sauce, ground nutmeg
Pantry: AP flour, chicken stock
Fresh: salted butter, heavy cream
How to Make Turkey Meatballs
Make the meatballs. In a large bowl, combine the turkey, panko, nutmeg, pepper, Worcestershire, mustard powder, egg, onion powder, garlic, and salt. Mix well, then with wet hands, form about 16 golf ball–size balls.
Brown the meatballs. Cook, turning them carefully using cooking tongs, until browned on all sides, 10 minutes.
Make the cream sauce. Reduce the heat to medium and add the butter to the same skillet. Once the butter begins to bubble, sprinkle in the flour and whisk until incorporated, about 1 minute. Whisk in the chicken stock, salt, pepper, garlic powder, onion powder, Worcestershire, heavy cream, and nutmeg and cook, whisking, until incorporated, and the sauce begins to simmer, 2 minutes more.
Simmer the meatballs in the cream sauce. Cook until the sauce has thickened and the internal temperature of the meatballs reach 165°F on an instant-read thermometer, about 8-10 minutes.
Serve these turkey meatballs on their own, or over noodles, mashed potatoes, cooked rice or creamy polenta.
How to Store Leftovers + Tips
Gluten Free Version: if you want to make this recipe gluten free, you can sub the breadcrumbs for a gluten-free version. Use a 1:1 GF flour.
How do you keep turkey meatballs from falling apart? It seems counterintuitive, but do not pack the meatballs too firmly. Form them gently, using wet hands.
Leftovers can be stored in the fridge for 3-4 days or in the freezer for three months. Heat leftovers gently so the sauce doesn’t separate.
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Dinner Is Served!
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