If you don’t want to roast an entire turkey this year, these Thanksgiving turkey meatballs are the perfect solution. They’re tender, flavorful, and capture all the cozy holiday vibes without the fuss and they have their own built in turkey gravy. (and don't forget the Mascarpone mashed potatoes and my make ahead cranberry sauce as well)!
Thanksgiving Turkey Meatballs at a Glance
- 🕒 Total Time: 1 hour 30 minutes (30 min prep + 1 hr cook)
- 👪 Servings: 6 people
- 🍝 Cuisine Type: American / Thanksgiving Comfort
- 🧂 Flavor Profile: Herb-laden turkey and pork meatballs with a rich gravy, lemon zest brightness, savory mirepoix base and Holiday feel
- 📖 Dietary Info: Contains turkey, pork, dairy (heavy cream in meatball mixture), gluten (panko and flour in gravy) — not vegetarian.
- 📦 Storage Notes: Can store in an airtight container in the fridge for 2-3 days; can freeze meatballs (pre- or post-cook) for up to 3 months.
- ⭐ Why You’ll Love It: A genius twist on Thanksgiving—meatballs capture all the comfort of turkey dinner without needing to roast a whole bird; perfect for a crowd or make-ahead holiday meal.
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Why I Love This Recipe
Quick backstory before we get into 101 of Thanksgiving Turkey Meatballs!! Every year we host Friendsgiving a few weeks before the actual holiday. It started with 12 people around my dinner table and coffee table in our apartment and has since grown into 65+ people in our backyard. It's become quite the production and it's honestly my favorite part of the year!!
While I love a perfectly brined Thanksgiving Turkey Last year was the first year I decided NOT to roast a whole bird. I just didn't have the oven room so while talking to one of my dear friends Beth of Whoa Nelly (best catering company of all times) we decided to do meatballs! We used the Joshua McFadden recipe from a few years ago as a starting point and then gave it a spin for our needs. The result is actual perfection and a little reminiscent of Swedish Meatballs with a Thanksgiving spin!
Jump to:
The base of the recipe is a mixture of ground turkey (you must use dark meat), some ground pork to give it some fat and extra flavor (yes you COULD omit if you wanted to or don't eat pork but it really adds some oomph) and tons of aromatics. Its the same flavorings you would use for a roasted turkey! You'll need a mirepoix of shallots, carrots and celery and tons of fresh herbs. You'll be adding some heavy cream, panko bread crumbs and lemon to the meat mixture to give it some crunch and moisture. Then the mixture gets scooped into balls and chilled for a few minutes to keep them in their perfect ball shape.
Next comes the frying. The recipe below if basically a quick deep fry that is then followed by a braise. If you want to skip the fry, you're welcome to do this more of a pan fry in just a small amount of oil. If that's your move, you'll just want to sear the meatballs on each side until golden brown. If you're opting for the true fry method, it'll speed up the braising time as it will cook through more than a pan fry. All that's left is to cover the meatballs in stock, braise for 30 minutes until the meatballs are full cooked and then make a quick gravy. The result is true perfection.
Ok friends - go forth and make these Thanksgiving Turkey Meatballs!! Send me all the photos on instagram - you'll be HOOKED! And here's the rest of my Thanksgiving menu if you need any extra inspiration!
Ingredients & Substitutions
*For a full list of ingredients and instructions please see recipe card below.
How to Make Thanksgiving Turkey Meatballs
Step 1: Heat the butter over medium heat in a medium sized skillet. Add the celery, carrot and shallot and saute for 6-8 minutes until softened.
Step 2: Add the freshly chopped sage, thyme and oregano and stir to combine. Cook for another 1 minute and then remove from heat and transfer to the fridge to cool.
Step 3: In a large prep bowl combine the ground turkey, ground pork, panko bread crumbs, lemon zest, salt, pepper, heavy cream and eggs.
Step 4: Add the veggies and herbs once cooled. Carefully combine the mixture until evenly mixed.
Step 5: Line a baking sheet with parchment paper. Scoop out ⅓ cup sized scoops and roll into a ball. Transfer the balls to the lined baking sheet, the mixture should make about 20 large balls. Transfer the baking sheet into the freezer and freeze for 15 minutes.
Step 6: Pour 2 inches of oil in a large heavy bottom dutch oven. 6-7 at a time, fry the meatballs just until browned and they hold their shape, about 3 minutes over medium high heat. Transfer the meatballs to a clean braiser or baking dish as you remove them from the oil.
Step 7: Add enough stock to just barely cover the meatballs and secure the top on the braiser. Transfer to the oven and bake for 30 minutes until cooked through. Use a slotted spoon and transfer the meatballs to a clean serving dish and set them aside. Leaving braising liquid in the braiser for the time being.
Step 8: In a medium sized pot, melt the butter over medium heat. Add the flour and cook, stirring frequently for about 3-4 minutes. Slowly stream in 3-4 cups of braising liquid and whisk, until thickened, about 5 minutes.
Step 9: Season with salt, freshly cracked pepper and 1 tablespoon of reserved lemon juice to taste. Drizzle the gravy on top of the meatballs and serve.
How to Store Thanksgiving Turkey Meatballs
You can store these meatballs in an airtight container in the fridge for 2-3 days. To reheat on the stovetop, microwave or oven until warmed through.
How to Freeze Thanksgiving Turkey Meatballs
You can sure freeze these meatballs! You can decide at what point you want to freeze them. You can freeze uncooked meatballs, fried ones or once they are braised as well. I recommend frying them before freezing since frying will be easier than with freshly shaped ones that are room temperature. 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.
Tips & Tricks
- Use ground dark-meat turkey for more flavor and better texture.
- Include some ground pork (or another fattier meat) to add fat, moisture and richness.
- Build a flavour base by sautéing a mirepoix of celery, carrot & shallot, then fresh herbs (sage, thyme, oregano) — this adds depth.
- Use panko breadcrumbs in the meat mixture for structure and lightness.
- Zest lemons and reserve a bit of lemon juice to brighten the gravy (not just the meatballs).
- Chill the shaped meatballs (they freeze them 15 minutes before cooking) to help them hold their shape.
- You have the option of a quick fry (deep or pan) then braising in stock + finishing with a gravy.
- For the gravy: make a basic roux (butter + flour), whisk in braising liquid, season with salt, pepper and lemon juice.
🔧 Additional important tips for great meatballs
- Don’t over-mix the meat mixture; handle gently so meatballs stay tender rather than become dense.
- Shape uniform size meatballs so they cook evenly (the recipe cites ~⅓ cup scoop size).
- If pan-frying, make sure oil is hot enough so meatballs brown-seal quickly, which locks in juices.
- Use a wire rack on the baking sheet if baking instead of frying; allows even air around meatballs so crust forms.
- After cooking, let meatballs rest a few minutes before serving so juices redistribute.
- For make-ahead: you can form meatballs ahead of time, freeze on sheet pan, then finish cooking later.
- To customize: you can swap breadcrumbs for gluten-free crumbs, adjust herbs based on your flavor profile, or use a leaner/fattier meat blend depending on texture preference.
FAQs
Can I prep these Thanksgiving Turkey Meatballs recipe 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. Just make sure to cover with plastic wrap to keep all the moisture. Then you'll fry day of to keep them fresh and get that golden crust.
Why are my turkey meatballs too mushy or too dry?
It's all about the ratios of the ingredients. You need both wet and dry additions and then to really roll them into cute little balls so they stick together!
Adding the egg helps bind the meatballs well and keep them from falling apart. Meatballs can get dry if you overcook them, so be mindful of that when you are frying and braising them.
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Thanksgiving Turkey Meatballs
Ingredients
- 4 tablespoons unsalted butter
- 3 stalks celery, finely diced
- 2 whole carrots, finely diced
- ½ cup finely diced shallots (roughly 3-4 shallots)
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh oregano
- 2 ½ pounds ground dark meat turkey
- 1 pound ground pork
- 1 cup panko bread crumbs
- 2 lemons, zested and 1 tablespoon of juice reserved for the gravy
- 2 tablespoons kosher salt
- 1 tablespoon freshly cracked black pepper
- 1 cup heavy cream
- 2 eggs
- vegetable oil for frying
- 1-2 quarts turkey or chicken stock
For the Gravy
- ½ cup unsalted butter
- ½ cup all-purpose flour
- Kosher salt and freshly cracked black pepper
Instructions
For the meatballs
- Heat the butter over medium heat in a medium sized skillet. Add the celery, carrot and shallot and saute for 6-8 minutes until softened. Add the freshly chopped sage, thyme and oregano and stir to combine. Cook for another 1 minute and then remove from heat and transfer to the fridge to cool.
- In a large prep bowl combine the ground turkey, ground pork, panko bread crumbs, lemon zest, salt, pepper, heavy cream and eggs. Add the veggies and herbs once cooled. Carefully combine the mixture until evenly mixed.
- Line a baking sheet with parchment paper.
- Scoop out ⅓ cup sized scoops and roll into a ball. Transfer the balls to the lined baking sheet, the mixture should make about 20 large balls. Transfer the baking sheet into the freezer and freeze for 15 minutes.
- Preheat an oven to 300°F.
- Pour 2 inches of oil in a large heavy bottom dutch oven. 6-7 at a time, fry the meatballs just until browned and they hold their shape, about 3 minutes per batch over medium high heat. No need to flip as the oil should cover the meatballs. Transfer the meatballs to a clean braiser or baking dish as you remove them from the oil. They should be a little golden brown. Repeat until all meatballs have been fried. Add enough stock to just barely cover the meatballs and place secure the top on the braiser. Transfer to the oven and bake for 30 minutes until cooked through.
- Once the meatballs are done, use a slotted spoon and transfer the meatballs to a clean serving dish and set them aside. Leaving braising liquid in the braiser for the time being.
For the Gravy
- In a medium sized pot, melt the butter over medium heat. Add the flour and cook, stirring frequently for about 3-4 minutes. Slowly stream in 3-4 cups of braising liquid and whisk, until thickened, about 5 minutes. Season with salt, freshly cracked pepper and 1 tablespoon of reserved lemon juice to taste. Drizzle the gravy on top of the meatballs and serve.
Notes
- Use ground dark-meat turkey for more flavor and better texture.
- Include some ground pork (or another fattier meat) to add fat, moisture and richness.
- Build a flavour base by sautéing a mirepoix of celery, carrot & shallot, then fresh herbs (sage, thyme, oregano) — this adds depth.
- Use panko breadcrumbs in the meat mixture for structure and lightness.
- Zest lemons and reserve a bit of lemon juice to brighten the gravy (not just the meatballs).
- Chill the shaped meatballs (they freeze them 15 minutes before cooking) to help them hold their shape.
- You have the option of a quick fry (deep or pan) then braising in stock + finishing with a gravy.
- For the gravy: make a basic roux (butter + flour), whisk in braising liquid, season with salt, pepper and lemon juice.
🔧 Additional important tips for great meatballs
- Don’t over-mix the meat mixture; handle gently so meatballs stay tender rather than become dense.
- Shape uniform size meatballs so they cook evenly (the recipe cites ~⅓ cup scoop size).
- If pan-frying, make sure oil is hot enough so meatballs brown-seal quickly, which locks in juices.
- Use a wire rack on the baking sheet if baking instead of frying; allows even air around meatballs so crust forms.
- After cooking, let meatballs rest a few minutes before serving so juices redistribute.
- For make-ahead: you can form meatballs ahead of time, freeze on sheet pan, then finish cooking later.
- To customize: you can swap breadcrumbs for gluten-free crumbs, adjust herbs based on your flavor profile, or use a leaner/fattier meat blend depending on texture preference.
This is my favorite Gaby recipe of all time. My immediate family don’t like turkey for Thanksgiving and would rather have ham. This is a happy compromise that has become our annual tradition. One shortcut I take is to sauté the meatballs then just simmer in broth on the stove instead of baking. I use a meat thermometer to check for doneness. One year, I was overly ambitious and doubled the recipe. I got tired of rolling meatballs, so half the mixture went into a loaf pan for MEATLOAF. It was the best meatloaf ever. That is an option if you don’t want to roll meatballs but just want the flavors. Excellent recipe!
If I prefer to bake rather than fry, can you please tell me what oven temperature and how long to cook? Thanks!
Did you ever get a response. I’m wondering the same thing. Making them in a few days.
whatcha need?
Hi I was wondering oven temp and for how long?
These meatballs make me so so happy. I’ve never been a fan of turkey at Thanksgiving and when I was making the whole meal for the first time, I was dreading tackling the turkey. Then Gaby shared this recipe and I knew it was going to be my saving grace. These meatballs are pure magic. They’re Thanksgiving in a meatball and way better than any roasted bird I’ve ever had on Thanksgiving lol. I bake them and then braise them because I had spatter (I admit it) and then braise them and they’re lovely. Will never stop making them. Also so easy to make ahead of time, freeze and braise day of.
Turkey meatballs forever and always. Never making plain turkey again.
These are UNBELIEVABLE. We skipped the turkey this year and made these meatballs instead. The recipe is easy to follow and the outcome is ridiculous. The lemon zest was what really did it for me. Make these and you will not be disappointed. I’m already waiting for the next dinner party I have so I can make them again!
These were so darn good! Lemon zest in the meatballs and the lemon juice in the gravy make these next level! We don’t do pork anymore but it was not missed. Can’t wait to eat the other half of the batch for Christmas!
Hi! Any good non-dairy substitute for the cream? Do you think almond flour could work instead of the panko? Thank you!
havent tested it with almond flour so can't say for sure. Any non-dairy alt would work so long as its not coconut based
Hi Gabby,
I'm making this now question do i add the juice of 2 lemons or just the zest?
Thanks...Ronda