Turkey meatballs adapted from Caroline Chambers, and gravy adapted from Averie Cooks.
Ingredients:
Sheet Pan Thanksgiving Turkey Meatballs:
- 1 lb. ground turkey
- 1/3 c. panko breadcrumbs
- 1 egg
- 1/2 c. grated Parmesan cheese
- 2 tsp. maple syrup
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. smoked paprika
- 1/4 tsp. dried rosemary
- 1 tsp. kosher salt
- A few grinds of freshly cracked black pepper
- Serve: Serve with mashed potatoes, fresh veggies, and cranberry sauce
Gravy:
- 1/4 c. butter
- 1/4 c. flour
- 2 c. chicken broth
- 3/4 – 1 tsp. poultry seasoning or as desired (start with 3/4 tsp. and increase from there)
- 1/2 tsp. ground thyme
- Salt, to taste
- Black pepper, to taste
Directions:
- Prep: Preheat Oven to 425F and line a large baking sheet with parchment paper.
- Make Meatballs: In a large bowl add ground turkey through black pepper and mix to combine. Roll into 15-18 meatballs (about 2 TBSP each) and place on baking sheet and bake for 15 minutes, or until they are done. Can turn the broiler on if want more browning, but watch carefully.
- Make Gravy: While the meatballs cook, heat a sauce pan over medium heat; then add the butter to melt. Then add the flour the pan, whisk it into the butter, and cook for 2-3 minutes, or until the mixture has thickened and is lightly golden browned in color, whisking continuously.
- Slowly add the broth, whisking the entire time, and continue to whisk to remove any lumps. Simmer for 2 minutes, or until gravy begins to thicken, whisking continuously.
- Add the remaining seasonings, salt, pepper, and continue to whisk over medium heat until the gravy is thickened to your liking, about 6-9 minutes. Continue whisking often. Then taste and adjust the seasoning as needed.
Sheet Pan Thanksgiving Turkey Meatballs and Gravy
Ingredients
- Thanksgiving Turkey Meatballs:
1 lb. ground turkey
1/3 c. panko breadcrumbs
1 egg
1/2 c. grated Parmesan cheese
2 tsp. maple syrup
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. smoked paprika
1/4 tsp. dried rosemary
1 tsp. kosher salt
A few grinds of freshly cracked black pepper
Serve: Serve with mashed potatoes, fresh veggies, and cranberry sauce
- Gravy:
1/4 c. butter
1/4 c. flour
2 c. chicken broth
3/4 - 1 tsp. poultry seasoning or as desired (start with 3/4 tsp. and increase from there)
1/2 tsp. ground thyme
Salt, to taste
Black pepper, to taste
Directions
- Prep: Preheat Oven to 425F and line a large baking sheet with parchment paper.
- Make Meatballs: In a large bowl add ground turkey through black pepper and mix to combine. Roll into 15-18 meatballs (about 2 TBSP each) and place on baking sheet and bake for 15 minutes, or until they are done. Can turn the broiler on if want more browning, but watch carefully.
- Make Gravy: While the meatballs cook, heat a sauce pan over medium heat; then add the butter to melt. Then add the flour the pan, whisk it into the butter, and cook for 2-3 minutes, or until the mixture has thickened and is lightly golden browned in color, whisking continuously.
- Slowly add the broth, whisking the entire time, and continue to whisk to remove any lumps. Simmer for 2 minutes, or until gravy begins to thicken, whisking continuously.
- Add the remaining seasonings, salt, pepper, and continue to whisk over medium heat until the gravy is thickened to your liking, about 6-9 minutes. Continue whisking often. Then taste and adjust the seasoning as needed.