Description
These succulent Turkey Meatballs combine ground dark meat turkey and beef with fresh herbs, aromatic vegetables, and a creamy lemon-infused gravy. The meatballs are first lightly fried to develop a golden crust, then braised in flavorful turkey stock and finished with a smooth, buttery gravy for a comforting and elegant dish perfect for any occasion.
Ingredients
Meatballs:
- 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
Gravy:
- 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
Instructions
- Sauté the Vegetables and Herbs: Heat 4 tablespoons unsalted butter over medium heat in a medium skillet. Add the finely diced celery, carrots, and shallots, sautéing for 6-8 minutes until softened. Stir in the chopped fresh sage, thyme, and oregano; cook for an additional minute. Remove from heat and transfer to the refrigerator to cool.
- Prepare the Meatball Mixture: In a large bowl, combine ground dark meat turkey, ground beef, panko bread crumbs, lemon zest, kosher salt, black pepper, heavy cream, and eggs. Once the sautéed vegetable and herb mixture has cooled, add it to the meat mixture. Gently and carefully mix until evenly combined without overworking the meat.
- Form the Meatballs: Line a baking sheet with parchment paper. Using a 1/3-cup scoop, form the mixture into approximately 20 large meatballs and place them on the prepared sheet. Transfer the sheet to the freezer and freeze the meatballs for 15 minutes to help them hold their shape when cooking.
- Preheat Oven and Prepare for Frying: Preheat your oven to 300°F (150°C). Pour about 2 inches of vegetable oil into a large, heavy-bottomed Dutch oven and heat to medium-high.
- Fry the Meatballs: Working in batches of 6-7 meatballs, fry them in the hot oil for about 3 minutes per batch until they are golden brown and hold their shape. There’s no need to flip as the oil should cover the meatballs. Transfer the fried meatballs to a clean braiser or baking dish as you remove them, repeating until all have been browned.
- Braise the Meatballs: Add enough turkey or chicken stock to the braiser to just barely cover the meatballs. Secure the lid and place the braiser in the preheated oven. Bake for 30 minutes, allowing the meatballs to cook through and absorb the flavorful stock.
- Remove Meatballs from Braising Liquid: After braising, use a slotted spoon to transfer the meatballs to a serving dish and set them aside, leaving the braising liquid in the braiser for the gravy.
- Prepare the Gravy: In a medium pot, melt 1/2 cup unsalted butter over medium heat. Sprinkle in 1/2 cup all-purpose flour and cook, stirring frequently, for 3-4 minutes to create a roux. Gradually whisk in 3-4 cups of the braising liquid, stirring continuously until the gravy thickens, about 5 minutes. Season with kosher salt, freshly cracked black pepper, and the reserved 1 tablespoon lemon juice to taste.
- Serve: Drizzle the smooth, lemony gravy over the meatballs and serve warm for a comforting and delicious meal.
Notes
- Freezing the meatballs before frying helps them maintain their shape and prevents falling apart in the oil.
- Be careful not to overmix the meat mixture to keep the meatballs tender.
- Adjust the seasoning of the gravy to your preference; adding lemon juice brightens the flavor.
- Use a thermometer to keep oil at medium-high heat (around 350°F) for even frying.
- Leftover meatballs and gravy can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Frying
- Cuisine: American
