My Favorite Turkey Meatballs In Mushroom Gravy Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

Steps:

• In a small bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 10 meatballs. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400° for 18-20 minutes or until no longer pink., Meanwhile, cook noodles according to package directions. In a small saucepan, melt butter. Add gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mushrooms. , Drain noodles. Drain meatballs on paper towels if necessary. Serve with noodles and gravy.

Steps:

• Preheat oven to 350 degrees F.
• Chop celery and red onion thinly, nearly a mince. Mince the garlic. Reserve 1minced clove for mushroom gravy.
• Combine the ground turkey, onion, celery, (2) garlic cloves, spices and egg whites together in a medium sized mixing bowl.
• Add 2 tbs of the brown rice flour. (You could use about a 1/4 to 1/2 a cup of cooked brown rice in place of flour). After mixing all ingredients very well, shape meat mixture by hand into 8 - 2" to 2 1/2" meatballs.
• Coat a 9" x 12" casserole dish with vegetable oil spray and place the meatballs into the casserole. Place in the oven and bake for 1 hour.
• 15 minutes before the meatballs are finished baking, start the mushroom gravy by placing the 3rd minced clove of garlic into a saute' pan with the olive oil and saute' until tender. Add the mushrooms and saute' for a few minutes over medium heat and then gradually add the brown rice flour and stir until there is a coating on the mushrooms. Add the chicken broth and reduce heat. Stir until slightly thickened and let the broth reduce to a gravy at a simmer, about 5 minutes, stirring as necessary.
• Serve the meatballs and mushroom gravy over hot brown rice or egg noodles.

Steps:

• Mix together turkey, onions, parsley, and salt.
• Shape mixture into 16 small meatballs; set aside.
• Over medium heat, cook mushrooms in the olive oil for 2-3 minutes, or until tender.
• Remove mushrooms from pan; set aside.
• Add meatballs to hot pan and saute 3 minutes, until browned, turning frequently.
• Return mushrooms to pan and add thyme, salt and pepper. Add 3/4 cup of broth and bring to a boil. Reduce heat to medium and simmer 3 minutes, until meatballs are cooked through.
• Dissolve cornstarch in remaining 1/4 cup of broth and add to pan. Simmer another minute and serve over cooked rice with green beans.

Steps:

• In a large bowl mix together all the dry ingredients(Onion Soup mix, bread crumbs & garlic salt) then add in the wet ingredients(water or beef broth, Worcestershire sauce & egg) mix together then add in the ground beef and incorporate all the ingredients together mix well.
• Now make meatballs about the size of your palm(maybe about 2 inches round) place all the meatballs in a large skillet and cook at medium high heat until cooked all the way through and browned on all sides.
• Once your meatballs are completely cooked keep the heat at medium high and then add in your water. The water will deglaze the bottom of your pan then add in the 2 cans of Cream of mushroom soup and mix it in with the water stirring until becomes a gravy. Turn the heat down to medium low and cover the skillet and cook until gravy is heated through.
• Serve with Mashed potatoes spoon the gravy over the meatballs and the potatoes! ENJOY =).

Steps:

• In large frying pan, add oil and butter over medium heat.
• In a large bowl add turkey, minced garlic, onion, and green pepper; mix well.
• Add egg and stir well.
• Add in the dry ingredients (basil, thyme, seasoning salt, beau monde and salt and pepper).
• Add Worcestershire sauce, McCormick Grill Mates Teriyaki; mix well.
• Add the whipping cream and crackers.
• Shape into meatballs and place in hot oil.
• Brown on one side until lightly brown then turn meatballs over and cover with lid; cook for 15 minutes.
• Reduce heat to medium.
• Lift cover and stir meatballs and cover again for 15 minutes.
• Make sure you check the meatballs every few minutes so you don't burn them.
• Drain meatballs and place back into pan.
• In a sauce pan while browning the meatballs, combine mushroom soup, water, whipping cream, Worcestershire sauce, catsup, sour cream and garlic powder.
• Bring to a boil over medium to heat for 2 minutes.
• Add to frying pan after meatballs have been drained. Stir to cover meatballs and place lid on pan and simmer for 10 minutes.
• Uncover and simmer a extra 5 minutes.
• Note: Serve with cooked noodles or rice.