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–+ servings
A large skillet full of meatballs in gravy topped with fresh parsley.
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Meatballs and Gravy

Meatballs and Gravy are a classic comfort food made with ground turkey, gluten free breadcrumbs, and fresh parsley in a creamy gravy, ready in under 60 minutes!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 430kcal
Author: Jacqui

Equipment

  • 1 deep skillet
  • 1 set of tongs
  • 1 plate
  • 1 Whisk

Ingredients

For the Meatballs

  • 2 pounds ground turkey
  • 1 cup gluten free bread crumbs plain
  • 2 large eggs
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup Parmesan cheese grated
  • 1 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon dried mustard
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 3 tablespoons extra virgin olive oil

For the Gravy

  • 3 tablespoons unsalted butter
  • 3 tablespoons gluten free all-purpose flour 1:1
  • 2 cups chicken broth gluten free
  • 1/2 cup half-and-half
  • 1 tablespoon worcestershire sauce gluten free
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
US Customary - Metric

Instructions

  • In a medium bowl, add all of the ingredients for the meatballs (except for the olive oil). Use your hands to mix everything together until well combined. Form meatballs into 1-2" balls, pressing gently to keep everything together.
  • Heat the olive oil in a large skillet over medium heat, and add the meatballs. Depending on the size of your skillet, you may have to brown the meatballs in batches. Add more olive oil as-needed.
  • Brown meatballs for 2-3 minutes on each side, very gently rolling them until all sides are seared. Remove the meatballs onto a plate and set aside.
  • Melt the butter in the skillet on medium-high heat, scraping up any pieces left on the bottom of the pan. Sprinkle in the flour and whisk until the flour mixture starts to turn brown and has a slightly nutty aroma.
  • Whisk in the broth, spices, and Worcestershire sauce. Bring to a boil, then reduce to a simmer. Whisk in the half and half, then add the meatballs back into the pan and simmer for about 10 minutes, stirring occasionally, or until the meatballs are completely cooked through and the gravy has thickened.
  • Season with salt and pepper as-needed. Top with the remaining fresh parsley before serving.

Notes

Click on the time in the instructions to start a timer! 
Storage
Refrigerate in an airtight container for 2-3 days.
Freeze in a freezer-safe container for 1-2 months. 
Cooking Tips
  • The meatballs may stick to the pan a little bit, but those bits on the bottom of the pan will add a lot of flavor to the gravy. Use a spatula to scrape everything up and include the pieces when you make the roux.
  • If your meatballs are losing their shape, try using a spoon to move them around when browning.
  • The cook time can vary depending on the size of the meatballs. Keep them a uniform size, so they all finish cooking at the same time. Use a cookie scoop to help make sure your meatballs are all the same size.
  • You want to use a deep skillet because after browning the meatballs, you're going to make the gravy right in the skillet and need room to do so.

Nutrition

Calories: 430kcal | Carbohydrates: 18g | Protein: 43g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 172mg | Sodium: 897mg | Potassium: 572mg | Fiber: 1g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 2mg