Name: Herb-Infused Turkey and Beef Meatballs with Lemon Sage Gravy Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 3 stalks celery, finely diced; 2 whole carrots, finely diced; 1/2 cup finely diced shallots (about 3-4 shallots); 2 tablespoons finely chopped fresh sage; 2 tablespoons finely chopped fresh thyme; 2 tablespoons finely chopped fresh oregano; 2 1/2 pounds ground dark meat turkey; 1 pound ground beef; 1 cup panko bread crumbs; 2 lemons, zested and 1 tablespoon lemon 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; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; Kosher salt, to taste; Freshly cracked black pepper, to taste; 1 tablespoon reserved lemon juice

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If you are craving a comforting yet vibrant dish that sings with fresh herbs and a luscious sauce, then this Herb-Infused Turkey and Beef Meatballs with Lemon Sage Gravy Recipe is exactly what your kitchen needs. Combining lean turkey and rich beef with a medley of fragrant herbs and a zesty lemony gravy, these meatballs bring a delightful balance of heartiness and brightness. They are perfect for cozy family dinners or impressing guests with something both familiar and exciting.

Ingredients You’ll Need

The image shows a metal baking tray lined with brown parchment paper, holding 20 evenly spaced, raw meatballs arranged in four rows of five. Each meatball is round with a rough texture, pale pink in color with visible small orange and green bits mixed throughout, suggesting finely chopped vegetables or herbs. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This dish shines because of its thoughtful but straightforward ingredients. Each plays a crucial role, from adding texture and moisture to layering flavors that create depth and warmth.

Unsalted butter: Used to sauté vegetables and create the base for a silky, rich gravy.
Celery, carrots, and shallots: Finely diced to soften and lend a subtle sweetness that enhances the meatballs without overpowering.
Fresh sage, thyme, and oregano: A trio of fragrant herbs that infuse the turkey and beef with garden-fresh brightness and earthy complexity.
Ground dark meat turkey and ground beef: The perfect balance of lean and juicy for tender meatballs that hold together beautifully.
Panko bread crumbs: Adding a light, airy texture to keep the meatballs tender and moist.
Lemons: Their zest adds a bright punch, while fresh juice enriches the gravy with a subtle tang.
Kosher salt and freshly cracked black pepper: Essential seasonings that bring out the natural flavors in every ingredient.
Heavy cream and eggs: These ingredients tenderize and bind the meatball mixture for a perfect bite.
Vegetable oil: For frying the meatballs to a golden-brown perfection before finishing them in the oven.
Turkey or chicken stock: The flavorful braising liquid that keeps the meatballs moist during baking and forms the base of the luscious gravy.
All-purpose flour: For thickening the lemon sage gravy into a comforting coating for your meatballs.

How to Make Herb-Infused Turkey and Beef Meatballs with Lemon Sage Gravy Recipe

Step 1: Prepare the Aromatic Veggie and Herb Base

The first step is all about building flavor. Gently sauté the diced celery, carrots, and shallots in butter over medium heat until they soften and release their sweetness. Then stir in the freshly chopped sage, thyme, and oregano for about a minute to let those beautiful herb oils bloom and infuse the mixture. Once aromatics are ready, transfer them to the fridge so they cool down and don’t scramble the eggs in the next step.

Step 2: Mix the Meatball Ingredients

Take a large bowl and combine the ground dark meat turkey and ground beef with panko bread crumbs, lemon zest, kosher salt, black pepper, heavy cream, and eggs. This combination ensures a moist and flavorful meatball with excellent texture. When the veggie and herb mixture has cooled, fold it into the meat gently but thoroughly, making sure every bite will have just the right herbaceous note.

Step 3: Shape and Chill the Meatballs

Line a baking sheet with parchment paper to prevent sticking, then scoop out the meat mixture in generous 1/3 cup portions. Roll each portion into a ball; you should end up with around 20 meatballs. Transfer them to the baking sheet and pop them into the freezer for 15 minutes to firm up—this step helps them hold their shape during frying.

Step 4: Fry the Meatballs to a Golden Brown

Preheat your oven to 300°F and prepare a heavy-bottomed dutch oven with about two inches of vegetable oil heated over medium-high heat. Fry the meatballs in batches, careful not to crowd the pot, for about 3 minutes each until they are just golden on the outside. No need to flip since the oil covers the meatballs completely. Transfer the browned meatballs to a clean braiser or baking dish as you go.

Step 5: Braise the Meatballs in Stock

Once all meatballs are fried, add enough turkey or chicken stock to barely cover them in the braiser. Place the lid securely and transfer to your preheated oven. Bake for 30 minutes so the meatballs finish cooking while soaking up all the rich, savory stock flavors, keeping them incredibly moist and tender.

Step 6: Make the Lemon Sage Gravy

While the meatballs are baking, prepare the gravy by melting butter in a medium saucepan over medium heat. Whisk in the flour and cook for 3-4 minutes until golden and aromatic, which creates a flavorful roux. Slowly pour in 3 to 4 cups of the braising liquid, whisking continuously until the gravy thickens smoothly, about 5 minutes. Season with salt, freshly cracked pepper, and finish with 1 tablespoon of the reserved lemon juice to add a fresh, zesty brightness that perfectly complements the herbs in the meatballs.

How to Serve Herb-Infused Turkey and Beef Meatballs with Lemon Sage Gravy Recipe

The image shows a white plate with three main layers: a base of fluffy white mashed potatoes with a smooth texture, a layer of two golden-brown meatballs coated with light brown creamy gravy placed on the right side, and a bright red cranberry sauce with whole berries on the far right edge. A fork and knife with gold handles rest on the plate near the cranberry sauce, with the fork holding a piece of meatball covered in gravy. Above, a white pan holds five meatballs partly covered in the same light brown gravy, with a spoon resting inside. To the left, a white cup holds extra gravy, and in the upper right corner, a white bowl contains more cranberries in sauce. The setting is on a white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped sage or thyme leaves on top adds a fresh, herbal finish that makes the dish feel special and vibrant. For an extra pop of color and zest, a thin lemon slice or a little extra lemon zest on the plate brightens the presentation beautifully.

Side Dishes

This Herb-Infused Turkey and Beef Meatballs with Lemon Sage Gravy Recipe pairs wonderfully with creamy mashed potatoes which soak up that rich gravy effortlessly. Roasted root vegetables or a crisp green salad with a simple vinaigrette also make great companions, balancing the rich, savory elements with freshness and crunch.

Creative Ways to Present

For a casual vibe, serve the meatballs piled high on a rustic wooden platter with gravy gracefully drizzled on top and fresh herb sprigs scattered around. If you want to impress, plate individually with a small quenelle of mashed potatoes, meatballs nestling beside, and a delicate drizzle of gravy creating an elegant swirl.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra meatballs (which rarely happens, but just in case), store them in an airtight container in the refrigerator. They will stay fresh for up to three days, allowing you to enjoy the same delicious flavors with ease later in the week.

Freezing

These meatballs freeze beautifully, making them a fantastic make-ahead meal. Freeze them on a baking sheet until firm, then transfer to zip-top bags or containers. They will keep their flavor and texture for up to three months and are a lifesaver for quick dinners.

Reheating

Reheat gently in a saucepan with a splash of stock or water over low heat to prevent drying out. You can also warm them in the oven covered with foil to preserve moisture, then pour the lemon sage gravy on top just before serving for that freshly made feeling.

FAQs

Can I use only turkey or only beef for the meatballs?

Absolutely! Using just ground turkey will produce a leaner meatball, while only ground beef will give you a bit more richness. Combining both offers the best texture and flavor balance, but feel free to tailor it to your preference.

Is it necessary to fry the meatballs before baking?

Frying the meatballs briefly helps create a golden crust that seals in juices and adds wonderful flavor. You could bake them directly, but they might not brown as nicely or hold together as well during cooking.

Can I make this recipe gluten-free?

Yes! Substitute the panko bread crumbs with gluten-free bread crumbs and use a gluten-free flour blend for the gravy roux to keep everything safe and still delicious.

How long can I refrigerate the gravy?

The lemon sage gravy keeps well in the fridge for up to 3 days when stored in an airtight container. Reheat gently, stirring often, to keep its smooth texture.

What can I substitute for fresh herbs if I don’t have them on hand?

Dried herbs can work in a pinch, but use about one-third the amount since they are more concentrated. Fresh herbs really elevate this Herb-Infused Turkey and Beef Meatballs with Lemon Sage Gravy Recipe, so aiming for fresh is worth it when possible.

Final Thoughts

This Herb-Infused Turkey and Beef Meatballs with Lemon Sage Gravy Recipe is such a rewarding dish that tastes like a warm hug on a plate. With its bright lemon notes, garden-fresh herbs, and comforting gravy, it’s bound to become a beloved favorite you’ll want to make again and again. Don’t hesitate to try it out and savor every juicy, herbaceous bite.