Introduction

These turkey meatballs are tender, flavorful, and coated in a rich creamy sauce. They’re perfect served over mashed potatoes, noodles, or rice for a comforting meal the whole family will enjoy.

A white pan filled with many round meatballs covered in a smooth, creamy light brown sauce, speckled with small green herb pieces. The meatballs are mostly submerged, but their browned tops show through the thick sauce, which has a slightly glossy texture. Bright green chopped parsley is sprinkled on top, adding a fresh contrast. A silver spoon rests on the side of the pan. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ lbs ground turkey
⅔ cup panko bread crumbs
1 teaspoon dried oregano
¼ teaspoon garlic powder
¼ cup minced onion
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
¼ teaspoon garlic powder
¼ teaspoon onion powder
1½ tablespoons Worcestershire sauce
½ cup heavy cream
½ teaspoon dried oregano
Salt and pepper to taste
1 tablespoon chopped fresh parsley

Instructions

Step 1: In a large bowl, mix ground turkey, panko bread crumbs, 1 teaspoon dried oregano, ¼ teaspoon garlic powder, minced onion, egg, and 2 tablespoons Worcestershire sauce until well combined. Shape the mixture into 1½ inch meatballs.
Step 2: Heat olive oil over medium heat in a large skillet. Add meatballs in batches to avoid crowding and cook until browned on all sides. Remove the meatballs and set aside on a plate.
Step 3: In the same skillet, melt butter over medium-low heat. Whisk in flour and cook for 2-3 minutes, stirring constantly to form a roux.
Step 4: Gradually whisk in chicken broth, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, 1½ tablespoons Worcestershire sauce, heavy cream, and ½ teaspoon dried oregano. Cook the sauce until it thickens.
Step 5: Return meatballs to the skillet and spoon sauce over them. Simmer gently for 15 minutes to allow flavors to meld.
Step 6: Season with salt and pepper to taste. Sprinkle with chopped fresh parsley just before serving. Serve over mashed potatoes, egg noodles, or rice.

Tips & Variations

For extra moisture, try adding a splash of milk to the meat mixture before shaping the meatballs.
Swap ground turkey for ground chicken or a mixture of both for a different flavor.
Use fresh herbs like thyme or rosemary in place of the dried oregano for a more vibrant taste.
For a gluten-free version, substitute panko bread crumbs and all-purpose flour with gluten-free alternatives.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also freeze cooked meatballs with sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a pan filled with round meatballs covered in a thick, creamy beige sauce. The meatballs are browned on the outside, giving a textured look with some parts darker brown. The sauce coats the meatballs evenly and pools slightly at the bottom of the pan, with small bits of chopped green herbs sprinkled on top for color contrast and freshness. The pan edge is silver and shiny, reflecting some light, and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the turkey meatballs instead of frying them?

Yes, you can bake the meatballs at 400°F (200°C) for about 20 minutes until cooked through and browned. This is a great option for a hands-off method.

Is it necessary to use Worcestershire sauce in the recipe?

Worcestershire sauce adds depth and umami to both the meatballs and the sauce, but you can substitute it with soy sauce or leave it out if needed. The dish may be less rich, but still tasty.