Turkey Meatballs in Hearty Mushroom Gravy

Turkey Meatballs in Hearty Mushroom Gravy

We chose not to scale this recipe down for smaller groups because meatballs freeze wonderfully, and make excellent leftovers. If you want to make less, just cut the recipe for both the meatballs and the gravy in half.

If you're short on oven space, this recipe can always be made up to a day in advance. Just gently reheat the meatballs and gravy together in a medium saute pan over low heat and hold at temperature until ready to serve.

Author

Marguerite Jodry

Prep Time

30 minutes

Cook Time

45 minutes

Servings

6-8

Ingredients

• 3 Tablespoons Unsalted Butter
• 1 Celery Stick, finely diced
• 1 Carrot, finely diced
• 1 Small Onion, peeled and finely diced
• 1 Tablespoons Fresh Rosemary, minced
• 1 Tablespoons Fresh Sage, minced
• 1 Tablespoons Fresh Time, minced
• 2 Pounds Ground Turkey
• 1 Pound Ground Pork
• 1 1/2 Cups Panko Bread Crumbs
• 3 Medium Eggs
• 2 1/5 Tablespoons Kosher Salt
• 2 Teaspoons Freshly Ground Black Pepper
• 16 Ounces Mixed Mushrooms, such as cremini, oyster, shiitake, and chanterelle
• 1 Tablespoon Neutral High-Heat Oil such as sunflower or grapeseed 
• 1/2 Cup Diced Shallots
• 2/3 Cup Dry Sherry
• 4 Cups Vegetable, Chicken, or Beef Broth
• 1 Bouquet Garni containing 2-3 sprigs each fresh thyme, sage, and rosemary
• 1/4 Teaspoon Red Pepper Flakes
• 3 Tablespoons Unsalted Butter
• 3 Tablespoons Flour

Directions

1. In a large fry or saute pan over medium heat, melt the butter. Add the celery, carrot and onion and saute until softened, about 15 minutes. Turn off the heat and stir in the herbs. Set aside and let cool completely.
2. In a large bowl, combined the cooled vegetables, turkey, pork, bread crumbs, salt, pepper and eggs. Use your hands to mix everything together. Don't overmix.
3. To test your seasoning, form a small patty from a small quantity of the meatball mixture and fry over medium-high heat. Adjust seasoning as necessary.
4. Using your hands, gently form mixture into balls weighing approximately 2 oz. each, placing them on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes to firm them up slightly.
5. While meatballs are chilling, preheat oven to 400º.
6. Bake meatballs for about 18-20 minutes, until no longer pink on the inside.
7. Turn on the broiler. Place the pan of meatballs 6-8 inches from the heat source and broil until brown and crisp, 4-5 minutes, rotating as necessary. Remove from oven, flip meatballs, and brown on the other side. 
8. While meatballs are cooking in the oven, begin making your mushroom gravy. Slice or shred mushrooms about 1/4" thick.
9. Add the oil to a medium saute pan over high heat and saute the mushrooms until very well browned. You can use the same saute pan you used to cook the vegetables for the meatballs. Then add the shallots to the pan and cook another minute until they're gone translucent. 
10. Pour in the sherry; bring to a boil. Reduce heat and simmer, about 3 minutes, to evaporate the alcohol. Add the broth and bouquet garni, and simmer for another 15 minutes.
11. Remove the bouquet garni. Pour the broth and mushroom mixture into a large bowl. If you prefer a smooth and silky gravy, use an immersion blender to puree the mixture until very smooth. Otherwise, leave solid.
12. In the same pan over medium heat, melt the butter. Add the flour and whisk vigorously until fragrant, about 5 minutes. Slowly whisk in the reserved broth and mushroom mixture, a little add a time. Continue to whisk over medium heat until gravy has thickened.
13. Add the cooked and browned meatballs to the pan. Toss to coat, and keep warm until ready to serve. 
14. Stainless Steel Saute Pans
15. Mixing Bowls
16. Rimmed Baking Sheets
17. Colanders and Strainers
18. Cuisinart Food Processors
19. OXO Flat Whisk