turkey meatballs with gravy
(3 ratings)
I found this recipe in a slow cooker cookbook. When I made this I used cream of chicken soup instead of mushroom and I baked the meatballs at 400 for 15-20 min instead of frying them in oil. The recipe calls for 15oz of dry gravy mix. I couldn't find a package that large. I used 2 small envelopes instead. Overall the flavor was very good. The lemon peel gives the gravy a nice hint of citrus.
(3 ratings)
prep time
35 Min
cook time
8 Hr
Ingredients For turkey meatballs with gravy
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2eggs, beaten
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3/4 cfine, dry, seasoned bread crumbs
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1/2 cfinely chopped onion
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1/2 cfinely chopped celery
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2 Tbspsnipped fresh parsley
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1/4 tsppepper
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1/8 tspgarlic powder
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2 lbground raw turkey
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1 1/2 tspcooking oil
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10 3/4 ozcream of mushroom soup
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1 cwater
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15 ozenvelope turkey gravy mix
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1/2 tspfinely shredded lemon peel
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1/2 tspdried thyme
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1bay leaf
How To Make turkey meatballs with gravy
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1In a large bowl combine eggs, bread crumbs, onion, celery, parsley, pepper, and garlic powder. Add ground turkey and mix well. Shape into 1-1/2" balls.
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2In a large skillet brown meatballs, half at a time, in hot oil. If necessary add additional oil. Drain meatballs. Transfer to a 3-1/2 to 4 qt slow cooker.
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3In a bowl combine soup, water, gravy mix, lemon peel, thyme, and bay leaf. Pour over meatballs.
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4Cover; Cook on low for 6-8 hours or high for 3-4 hours. Discard bay leaf. Serve with mashed potatoes or hot cooked noodles.
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