Turkey Meatball and Gravy Casserole

October 24, 2025


It’s that time of year for turkey, gravy, and cranberries: the ultimate comfort food trio! My Turkey Meatball Gravy Casserole is cozy enough for everyday comfort food, but special enough to serve as an easy Thanksgiving or Christmas dinner. Savory turkey meatballs simmer in a homemade sauce with fresh herbs, celery and carrots for that classic holiday flavor. Simple, hearty, and absolutely crave-worthy – this dish has comfort food everywhere!

Turkey Meatball Casserole and Gravy in a Cast Iron Skillet

Ingredients

  • Butter
  • Milk
  • Onion powder
  • Fresh rosemary
  • Fresh sage
  • Salt
  • Egg
  • Ground turkey
  • Breadcrumbs
  • Oil
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Flour
  • Chicken broth/chicken broth
  • Salt
  • Parsley

Turkey Meatballs and Thanksgiving Gravy

This dish (originally created in 2022) is inspired by my Butter and Herb Roasted Turkey Breast with Gravy, and all you need to complete the meal is my quick Cranberry Orange Sauce and Creamy Mashed Potatoes. Meatballs are simple but full of flavor, made with ground turkey and a touch of herb butter for a truly comforting Thanksgiving-inspired dish.

Use a spoon to pour the sauce over the meatballs

Thanksgiving Dinner Any Time of Year

How many times have you craved the flavors of a roast turkey dinner with all the trimmings, even if it’s not Thanksgiving? I know it, all the time! This Thanksgiving casserole is just what the turkey doctor ordered to satisfy that craving.

Mashed Potatoes, Cranberry Sauce and Meatball Casserole

A pan of turkey meatballs and gravy

This dish is made in a casserole dish – all in one pan, so it couldn’t be simpler. The meatballs are cooked in oil and then removed. Carrots, celery, onions and garlic are sautéed in the same pan with butter and chicken broth is added. The cooking juices (yum!) are thickened with flour. Then these lovely meatballs return to the pan to simmer over low heat until cooked through and the sauce thickens.

Turkey Meatball Flavors

Ground turkey doesn’t have much flavor, but you can easily fix this by adding onion powder, fresh rosemary, and sage to the meat mixture.

Turkey meatballs in the oven or on the stove

You can cook this dish entirely on the stovetop (griddle), bake it in the oven, or use both methods. Start by cooking on the stovetop, then finish in the oven for added flavor. I’ve included both options in the recipe instructions below.

How to Tell When Meatballs Are Done

The best way to check is with a meat thermometer: the internal temperature should reach 165°F (73°C). If you browned them evenly and baked them for about 15 minutes, that should be enough for golf ball sized meatballs.

Turkey meatballs cooking in a cast iron skillet

Tips for Making the Best Meatballs

  • Don’t be hard on the meat; mix it gently. Only mix it until all the ingredients are incorporated, otherwise they may become tough and chewy.
  • Refrigerate them before cooking. This helps them maintain their shape while cooking. You want your meatballs to stay in ball shape, after all!
  • Do not overcrowd the pan while cooking. Space these little guys out in an even layer. If they touch each other, they will steam and not brown. (see photo above).
  • Add the melted butter and the milk. Because turkey is lean, the added fat makes it very tender and moist and the milk adds moisture.

This recipe makes 16 turkey meatballs, slightly smaller than a golf ball.

A white plate of mashed potatoes topped with turkey meatballs, gravy and a little cranberry sauce

Serving Turkey Meatballs and Gravy

My favorite is creamy mashed potatoes. You mix egg noodles or pasta.

Leftover turkey meatballs and gravy

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors get even better the longer they sit! When ready to reheat, gently reheat them on the stove over low heat or in the microwave until heated through. If the sauce thickens too much, simply add a little broth or water to loosen it.

If you made my Turkey Meatballs with Sauce Casserole, please leave a star rating in the recipe. You can also leave a comment below or ask a question.

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Preparation time
20 minutes

Cooking time
35 minutes

Total duration
55 minutes

Ingredients

  • For the meatballs:

  • 4 tablespoons (55 grams) melted and cooled butter

  • 1 tablespoon of milk

  • 1 teaspoon onion powder

  • 1 teaspoon fresh rosemary, chopped

  • 1 teaspoon chopped fresh sage leaves

  • ¾ teaspoon of salt

  • 1 large beaten egg

  • 1 pound (453 grams) ground turkey

  • ½ cup plain bread crumbs

  • 4 tablespoons vegetable oil (or enough to cover the bottom of your pan)

  • For the sauce:

  • 1 tablespoon of butter

  • 3 large carrots, peeled and sliced

  • 1 stalk of celery, chopped

  • 1 cup (100 grams) about ½ medium yellow onion, peeled and chopped

  • 1 large or 2 small cloves of garlic, peeled and finely chopped

  • 1 tablespoon chopped fresh sage

  • 3 tablespoons all-purpose/plain flour

  • 3 cups (708 mL) low-sodium chicken broth, hot

  • Salt to taste

  • Chopped fresh parsley for garnish

Instructions

  1. In a large bowl, add butter, onion powder, rosemary, sage and salt, mix well. Add the turkey, breadcrumbs and egg. Use a fork or your hands to mix lightly, until well combined (do not overmix or they will be too dense).
  2. Shape the meat into 18 golf ball-sized meatballs. The meat will be sticky, wetting your hands will prevent them from sticking.
  3. To cook on the stove:
    In a large ovenproof skillet over medium heat, add vegetable oil, enough to cover the bottom of your pan. When hot, add the meatballs in an even layer (leaving space between each ball) and brown evenly. You may need to work in batches to not overcrowd the pan and ensure they are lightly browned throughout.
    Once they are all browned, remove them and set aside (they don’t need to be completely cooked).
  4. To bake:
    Preheat the oven to 375°F/190°C. In an ovenproof pan, add half the oil to the bottom of the pan. Arrange the meatballs evenly. Drizzle the top with the remaining oil. Bake for 20 minutes until lightly browned. Remove from oven and remove meatballs from pan.
  5. Reduce the oven to 350°F/°180°C.
  6. In the same pan, over medium heat, add the butter. Once melted and bubbling, add the carrots, celery and onions. Cook, stirring often, for 10 minutes until slightly softened. Stir in garlic and sage, sprinkle with flour, mix well to cook the flour, do not brown or burn. Slowly add the chicken broth, whisking until it begins to thicken. Taste for salt (the amount will depend on the salt content of your broth). Add the meatballs and toss to coat.
  7. Transfer to the oven and cook uncovered for 15 minutes until the sauce is thick and the meatballs are cooked through. Using a meat thermometer, the meatballs should have an internal temperature of 165°F/73°C.
  8. You can also just cook them on the stovetop until the meatballs have an internal temperature of 165°F/73°C.
  9. Serve hot with mashed potatoes.

Nutritional information

Yield

4

Portion

1

Amount per serving

Calories 403Total fat 30gSaturated fat 10gTrans fat 1gUnsaturated fat 18gCholesterol 90 mgSodium 1046mgCarbohydrates 23gFiber 2gSugar 6gProtein 11g

This nutritional calculation is provided by Nutronix and is only a guideline and is not intended for any specific diet.





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