Thanksgiving Turkey Meatballs with Gravy

Ingredients

Turkey Meatballs

2 lbs ground turkey (dark meat)

1 onion, grated

1/2 c plain breadcrumbs

1 egg

1/4 c milk

1 tsp worcestershire sauce

1 tsp ground poultry seasoning

1 tsp dried parsley

2 tsp salt

1 tsp pepper

Gravy

4 tbsp butter

1/4 c flour

3 c chicken stock

1/2 tsp dried thyme

1/2 tsp ground poultry seasoning

salt to taste (about 2 tsp)

pepper

Instructions

Preheat the oven to 400°. In a large bowl combine all of the meatball ingredients. In a large saucepan heat a thin layer of avocado oil (or any neutral-flavored oil) over medium heat. Working in batches, roll golfball-sized meatballs and sear them in the pan on each side. Transfer to a baking sheet. The meatballs will not be cooked at this point but will finish cooking in the oven. Once all the meatballs are browned, transfer the baking sheet to the oven and bake for 20 mins. (At this point they will be fully cooked and can be at room temp for an hour as they will reheat in the grave before serving).

In the same pan, add the butter over med-low heat. Once melted whisk in the flour and cook for 3 minutes, to cook out the raw flour flavor. Whisk in the chicken stock, and increase heat to med-high. Continue whisking, to avoid lumpy gravy. Once the gravy is boiling, add in the spices, and whisk to combine. Reduce heat to low, and simmer for a minimum of 15 minutes or up to 30 minutes.

Add in meatballs, stir, and let the meatballs warm through in the gravy. Serve with mashed potatoes or any thanksgiving side dish!

(These also make great appetizers when rolled into smaller balls and served with cranberry sauce.)