{Katie’s Kitchen} Turkey Meatballs

Brought to you by Catoctin Mountain Orchard

This turkey meatball recipe…might be my new favorite way to make meatballs! They’re super juicy (normally turkey can be dry) and the gravy is delicious over mashed potatoes or egg noodles.

Start out with a skillet on the stove top– and add minced onion and garlic, saute for 2 mins. Then, add in 1/4 cup of chicken broth, and 1 tbsp. of Worcestershire sauce, for 2 mins. Take off the heat and set aside.

In a mixing bowl add 2 lbs. of ground turkey meat,1/2 cup fresh parsley minced; plus more for garnish, 1/4 cup green onion thinly sliced, 1/4 cup chicken broth, 1 Tbsp Worcestershire sauce, 1 egg beaten, 1/2 cup bread crumbs seasoned, 1/2 cup Parmesan cheese grated, 1 tsp kosher salt plus more to taste, 1/4 tsp black pepper.

Shape your meat into 20- 25 meatballs.

Start the gravy, boil 2 cups of chicken broth, add the cornstarch dissolved in cold water, followed by the Worcestershire sauce. Cook  until thickened. Set aside.

In a large skillet, heat a tablespoon of olive oil and one tablespoon of butter.  Add the meatballs and cook until browned on both sides.

Then, pour gravy into the skillet and cover for 15-20 minutes until cooked through.

Serve and enjoy!!


Meatball ingredients

  • 2 lbs ground turkey
  • 2 Tbsp olive oil
  • 1 Tbsp butter unsalted
  • 1 cup onion minced
  • 2 cloves garlic minced
  • 1/2 cup fresh parsley minced; plus more for garnish
  • 1/4 cup green onion thinly sliced
  • 1/4 cup chicken broth
  • 1 Tbsp Worcestershire sauce
  • 1 egg beaten
  • 1/2 cup bread crumbs seasoned
  • 1/2 cup Parmesan cheese grated
  • 1 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper

Gravy ingredients

  • 2 cups chicken broth
  • 1 1/2 Tbsp Worcestershire sauce
  • 1/2 cup water cold
  • 2 Tbsp cornstarch