Name: Turkey Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Meatballs:; 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; Cream Sauce:; 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

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These tender and flavorful Turkey Meatballs simmered in a rich, creamy gravy are a weeknight dinner dream. Made with lean ground turkey and seasoned to perfection, they’re pan-seared for a golden crust, then finished in a savory cream sauce—all in one skillet. Serve over mashed potatoes, noodles, or rice for a comforting, hearty meal the whole family will love.

Why You’ll Love This Recipe

This recipe combines ease, flavor, and comfort. The meatballs are juicy and well-seasoned, thanks to the Worcestershire sauce, herbs, and onion. The creamy chicken broth-based sauce is rich without being heavy, making this a lighter yet still satisfying alternative to traditional beef meatballs. Plus, it’s all made in one skillet—easy prep, easy cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:
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

For the cream sauce:
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

Directions

In a large bowl, combine ground turkey, panko, oregano, garlic powder, minced onion, egg, and Worcestershire sauce. Mix just until combined and form into 1½-inch meatballs.
Heat olive oil in a large skillet over medium heat. Add meatballs in batches if necessary and brown them on all sides. Remove to a plate once browned.
In the same skillet, melt butter over medium-low heat. Whisk in the flour and cook for 2–3 minutes, stirring constantly to form a light roux.
Slowly whisk in the chicken broth, followed by garlic powder, onion powder, Worcestershire sauce, heavy cream, and oregano. Continue whisking until the sauce thickens.
Return the meatballs to the skillet and spoon the sauce over them. Cover and simmer for 15 minutes, or until the meatballs are cooked through (165°F internal temperature).
Season the sauce with salt and pepper to taste. Garnish with fresh parsley before serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Lighter Option: Use half-and-half or milk instead of heavy cream for a lighter sauce.
Gluten-Free: Swap the panko for gluten-free breadcrumbs and use a gluten-free flour blend in the sauce.
Spicy Kick: Add crushed red pepper flakes to the meatball mix or sauce for some heat.
Cheesy Twist: Mix grated parmesan into the meatball mixture for a cheesy flavor boost.
Herb Blend: Replace oregano with a mix of Italian herbs or fresh basil, thyme, or rosemary.
Gravy Variation: Use beef broth instead of chicken broth for a deeper, richer flavor.
Lemon Cream Sauce: Add a splash of lemon juice or zest to brighten up the cream sauce.
Vegetable Add-in: Stir in sautéed mushrooms or spinach into the sauce for extra nutrition.
Mini Meatballs: Roll into smaller balls for appetizer portions or to serve over pasta.
Dairy-Free: Use plant-based butter and coconut cream for a dairy-free alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave at 50% power to avoid drying out the sauce. Add a splash of broth or cream if the sauce thickens too much during storage.

FAQs

How do I know when turkey meatballs are fully cooked?

Use an instant-read thermometer to check that the internal temperature has reached 165°F.

Can I make the meatballs ahead of time?

Yes. Roll the meatballs and store them covered in the fridge for up to 24 hours before cooking.

Can I freeze these meatballs?

Yes. Cooked meatballs freeze well. Let them cool, then freeze in sauce for up to 2 months. Thaw overnight in the fridge before reheating.

What can I serve with turkey meatballs?

They pair perfectly with mashed potatoes, egg noodles, rice, or even creamy polenta.

Can I bake the meatballs instead of pan-frying?

Yes. Bake at 400°F for 18–20 minutes, then add to the sauce to simmer.

What can I substitute for Worcestershire sauce?

Soy sauce or coconut aminos with a dash of vinegar can work in a pinch.

Why are my meatballs falling apart?

Be sure not to overmix the meat and measure the breadcrumbs correctly for the right texture.

Can I use ground chicken instead of turkey?

Yes, ground chicken works well and has a similar texture and flavor.

How can I make the sauce thicker?

Simmer longer or add a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).

Is this recipe kid-friendly?

Absolutely. It’s mild, creamy, and easy to pair with family-favorite sides.

Conclusion

These Turkey Meatballs in creamy gravy are a simple yet satisfying dinner that comes together in under an hour. Full of flavor and made with wholesome ingredients, they’re a lighter twist on classic meatballs that don’t sacrifice comfort or taste. Serve them over your favorite starch and watch them become a regular in your meal rotation.