Details
Prep Time: 30 minutes
Cook Time: 90 minutes
Ready In: minutes
Cuisine: American
Categories: Dinner, Thanksgiving
Yields or Serves: 6
Rating:
[Total: 1 Average: 5/5]
Tags: Butter, Canola Oil, Carrots, Celery, Chicken Stock, Cream, Croutons, Dinner, Eggs, Gravy, Herbs, Kosher Salt, Meatballs, November, Oil, Onions, Pepper, Pork, Rosemary, Sage, Salt, Thanksgiving, Thyme, Turkey, Turkey Meatballs with Gravy, Turkey Stock, Unsalted Butter
Start November off with these turkey meatballs flavored with fresh sage, rosemary, and thyme. Serve with mashed potatoes and cranberry sauce if you want to gear up for Thanksgiving
- Meatballs
- 3 Tablespoons Unsalted Butter
- 1 Celery Stalk (Diced)
- 1 Small Carrot (Diced)
- 1 Small Red Onion (Diced)
- 1 Tablespoon Minced Fresh Rosemary
- 1 Tablespoon Minced Fresh Sage
- 1 Tablespoon Minced Fresh Thyme
- 3 Pounds Ground Turkey
- 15 Ounces Ground Pork
- 3 1/2 Ounces Diced Croutons
- 1 Cup Heavy Cream
- 2 Tablespoons Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 2 Large Eggs
- Canola Oil For Frying
- 3 Quarts Chicken Or Turkey Stock
- Gravy
- 1 1/2 Cups Unsalted Butter
- 1 1/2 Cups Unbleached Flour
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- In large-size heavy pan melt butter over a medium heat. Add celery, carrot, and red onion. Sauté 15 minutes. Add rosemary, sage, and thyme. Toss to coat. Remove from heat and let cool completely.
- In large-size bowl combine cooled celery mixture with turkey, pork, croutons, cream, kosher salt, pepper, and eggs. Gently fold mixture until everything is mixed.
- Gently form mixture into 2-inch meatballs. Place on platter as you finish them. Place in refrigerator 30 minutes to firm up.
- In large-size pot pour oil to about 2 inches. Turn heat to medium-high and get oil very hot. Using tongs carefully all meatballs and fry just 2 to 3 minutes. You will need to do this in batches to avoid overcrowding the pot. Transfer meatballs to platter when they are done.
- Preheat oven to 300 degrees.
- Place browned meatballs in large-size ovenproof saucepan and add enough stock to cover them. Cover pan and place in oven 45 to 60 minutes.
- Remove from oven and transfer meatballs to platter and set aside. Strain liquid through fine-mesh sieve. Set liquid aside and discard solids.
- To make gravy melt butter in saucepan over a medium-high heat. Add flour and cook, stirring, 6 minutes until browned. While whisking constantly, slowly pour in braising liquid. Cook, stirring frequently, about 5 minutes, until thickened. Season with kosher salt and pepper.
- Place meatballs in large-size serving bowl and ladle gravy on top.
- Serve immediately.
- Serves 6
- Prep Time: 30 Minutes Cook Time: 90 Minutes Total Time: 120 Minutes
- ©Tiny New York Kitchen © 2020 All Rights Reserved
