Thanksgiving Turkey Meatballs

Thanksgiving Turkey Meatballs from www.whatsgabycooking.com (@whatsgabycookin)

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4.93 from 26 votes

For when you just don't have it in you to make the entire bird for Thanksgiving - these meatballs are IT!!

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: American

Servings: people

Author: Gaby Dalkin

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.

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