This delectable Turkey Meatball Recipe in Easy Cream Sauce combines perfectly seasoned meatballs with an easy chicken based cream sauce made right in your skillet. This fabulous recipe comes together in a little over thirty minutes.
Weekends are the absolute best!! They allow me the time to create new recipes!! I can kick back and experiment and make something luxuriously good for my family. Anything creamy with gravy is right up my alley.
Now put it over noodles or mashed potatoes and now we are talking the ultimate in comfort food. These delicious Turkey Meatballs in Easy Cream Sauce turned out fantastic. I think hubby would have had three plates if I had not given him the stink eye!! If you like this recipe try porcupine meatballs, baked meatballs, and Swedish meatballs.
How to Make Turkey Meatballs in Easy Cream Sauce
Start by mixing ground turkey, bread crumbs, dried oregano, garlic powder, minced onion, egg and Worcestershire sauce in a large bowl. Using your hands roll the mixture and shape into 1 1/2 inch meatballs. Heat olive oil over medium heat in large skillet. Add the meatballs and cook until browned on all sides. Do not crowd the skillet. If necessary work in batches and remove the meatballs to a plate.
Melt the butter in a skillet over medium low heat. Whisk in the flour and cook for a few minutes while you whisk constantly. Whisk in the chicken broth, garlic powder, onion powder, Worcestershire sauce, cream and oregano. Simmer for about fifteen minutes. Add the meatballs to the skillet and spoon sauce over meatballs. Salt and pepper to taste and sprinkle with fresh parsley. Serve the meatballs and sauce over mashed potatoes, egg noodles, spaghetti, zucchini noodles, or rice. Or serve them as an appetizer with fancy toothpicks.
Four ways to keep your meatballs round!
- Refrigerate – after rolling the meatballs store covered in the refrigerator for at least one hour or up to 24 hours.
- Freeze – Place the meatballs on a cookie covered with parchment paper. They can be close together but not touching. Place them in the freezer until frozen. You can cook from frozen or transfer to freezer bags. They are good for up to three months.
- Bake – Place on a baking sheet and bake at 375 degrees for about 20 minutes or until cooked through. This method works fairly well because the meatballs are not turned like on the stove top.
- Simmer in liquid – drop into simmering broth until they are partially cooked. When they float remove them to paper towels and then brown in a skillet or in the oven.
Several of these methods can be combined to ensure nice round meatballs.
Recipe notes and helpful tips
- Use ground turkey that includes both white and dark meat. Ground turkey breast is very lean and does not make the best meatballs.
- Turkey meatballs are done when they reach an internal temperature of 165 degrees. An instant read meat thermometer is a great investment.
- You can also make this recipe with ground beef but substitute beef broth in place of the chicken broth.
- Follow one or more of my helpful hints for ensuring round meatballs.
- Don’t clean the pan from the meatballs to the sauce. If there is excess grease than remove it but keep the brown bits from the meatballs. They add lots of flavor to the sauce.
- Season the sauce to taste with salt and pepper. We enjoy lots of fresh ground pepper with ours. Or try fresh basil, thyme, or rosemary.
- Do you like a lot of flavor and kick? Add a couple of pinches of cayenne or red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop on low.
- Freeze in a sturdy airtight container for up to 3 months. Thaw in the refrigerator overnight.
This delicious dinner idea is easy, quick and oh so tasty. I sure hope you all like this dish as much as we do!!
Sides to go with Turkey Meatballs
Turkey Meatballs in Easy Cream Sauce
Ingredients
Meatballs
- 1 1/4 lbs ground turkey
- 2/3 cup panko bread crumbs
- 1 teaspoons dried oregano
- 1/4 teaspoon garlic powder
- 1/4 cup minced onion
- 1 egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
Cream Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 cup heavy cream
- 1/2 teaspoon dried oregano
- Salt & pepper to taste
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 350 degrees.
- In large bowl mix ground turkey, breadcrumbs, dried oregano, garlic powder, minced onion, egg and Worcestershire sauce. Shape into 1 1/2 inch meatballs. Heat olive oil over medium heat in large skillet. Add meatballs and cook until browned on all sides. Do not crowd the skillet. If necessary work in batches. Remove meatballs to oven proof plate or cookie sheet. Place in the oven while you make the sauce.
- Melt butter in same skillet over medium low heat. Whisk in flour and cook for 2-3 minutes; whisking constantly. Whisk in chicken broth, garlic powder, onion powder, Worcestershire sauce, cream and oregano in large skillet. Simmer for 15 minutes. Add meatballs to skillet and spoon sauce over meatballs. Sprinkle with fresh parsley.
- Serve over mashed potatoes, egg noodles or rice.
Notes
- Use ground turkey that includes both white and dark meat. Ground turkey breast is very lean and does not make the best meatballs.
- Follow one or more of my helpful hints for ensuring round meatballs.
- Don't clean the pan from the meatballs to the sauce. If there is excess grease than remove it but keep the brown bits from the meatballs. They add lots of flavor to the sauce.
- Season the sauce to taste with salt and pepper. We enjoy lots of fresh ground pepper with ours.
- Do you like a lot of flavor and kick? Add a couple of pinches of cayenne or crushed red pepper.
Nutrition
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This post was originally published October 24, 2016 and was republished March 9, 2019 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Julia
These meatballs in cream sauce look like comfort food personified! I am sure a touch of worcestershire adds so much flavour to the sauce!
lauren kelly
I don’t know what I like better, the meatballs or that delicious cream sauce! Thank you so much!
Jen
I made these for a get together over the weekend and they were a huge hit! Everyone kept asking for the recipe.
Alli
My mother in law works at a turkey store sober always have so much turkey. This was perfect to use up some of that. So good!
Sarah Skaggs
Wow, so good! Loved it!
Adrianne
How fantastic do these look!! I love the sound of them as well and could eat them right from the pot!! The garlic powder in the cream sauce is the perfect touch!!
April
This recipe is fantastic! They are like tiny meat loaves, so soft and flavorful. A new favorite, and my daughter loves them too.
I subbed a couple things, and I have zero guilt eating them. Making them tonight with riced cauliflower stuffed mushrooms. I’ve made your meatballs twice in two weeks 🙂
Thank you for sharing this recipe.
Beth Pierce
I am so glad that you liked it! We love this recipe too! So sweet that you have made these twice!
Angie
This is a great recipe! I did add some more spices, and served over zoodles!! (Zucchini noodles) thank you so much!! Its delicious!!
Beth Pierce
You are most welcome! So glad that you liked it. I love playing with different spices in dishes.
Lauren K
I have everything for the recipe but Worstechire sauce. Would it still be okay without it?
Beth Pierce
Sorry about the delayed response. I have never tried it that way however I think it would okay.
Amanda
Nevermind, I see that is just all the ingredients to make the cream sauce!
Amanda
I see in the recipe it says cream sauce. Is that just alfredo sauce? How much?
Kimberly
can the recipe easily be doubled??
Chloe
How many meatballs does this make?
Beth Pierce
20-24
Gina
Can i substitue the chxn broth for white wine…and his half and half ok instead of cream
Beth Pierce
You can sub the chicken broth for the white wine but I would not use half n half. I have found that it does not reduce the same way and does not produce near as good results.
Mary Hall
There was no wine in the recipe above ?????
Beth Pierce
No not this one! I don’t add wine to every recipe.
Barb Kaiser
These look very delicious!!!!
Beth Pierce
Thanks so much Barb!!
Rachel Laffoon
This was amazing! My whole family loved it and we didn’t have any leftovers. I served it over rice with roasted Brussels sprouts on the side. Thanks for the great recipe!
Beth Pierce
Thanks so much! I am so glad that you liked them. The pleasure was all mine.
Kim
I have a package of 3 lbs of ground turkey. For the meatball ingredients what would I change the amounts to? I’m going to freeze a bunch so I have for later and just need the sauce.
Thanks!
Kim
Beth Pierce
I think I would just double the ingredients with adding maybe a little more breadcrumbs and spices.
A Brown
The family liked this. I doubled the sauce and upped the amounts of spices. I served it with egg noodles.
Beth Pierce
Awesome! So glad that the family liked it. I like a lot of sauce too but I try to find a happy medium for all the readers. It is nice for everyone to adapt the recipes to their taste and I try to encourage that. I love the Amish egg noodles. They are so good!