Oven-Baked Garlic & Herb Turkey Meatballs with Creamy Parmesan Gravy
Tender garlic and herb turkey meatballs are baked in the oven, then finished in a creamy Parmesan gravy. Serve them over buttery mashed potatoes with plenty of sauce spooned over top for the perfect cozy dinner.
Prep time
15 min
Cook time
30 min
Serves
Ingredients
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Turkey Meatballs
- 1½ lbsground turkey
- ½ cuppanko breadcrumbs
- 1large egg
- ¼ cupfinely grated Parmesan
- 2 clovesgarlic, finely grated or minced
- 2 tbspfinely chopped fresh parsley
- 1 tsponion powder
- 1 tspWorcestershire sauce
- ¾ tspsalt
- ½ tspblack pepper
- Olive oil or cooking spray, for the baking sheet
Creamy Parmesan Gravy
- 2 tbspbutter
- 2 clovesgarlic, finely minced
- 2 tbspall-purpose flour
- 2 cupschicken broth
- ¾ cupheavy cream
- ½ cupfinely grated Parmesan
- 1 tspWorcestershire sauce
- ½ tspdried thyme
- ½ tspblack pepper
- Salt, to taste
- Fresh parsley, for serving
Ingredients
Turkey Meatballs
- 1½ lbsground turkey
- ½ cuppanko breadcrumbs
- 1large egg
- ¼ cupfinely grated Parmesan
- 2 clovesgarlic, finely grated or minced
- 2 tbspfinely chopped fresh parsley
- 1 tsponion powder
- 1 tspWorcestershire sauce
- ¾ tspsalt
- ½ tspblack pepper
- Olive oil or cooking spray, for the baking sheet
Creamy Parmesan Gravy
- 2 tbspbutter
- 2 clovesgarlic, finely minced
- 2 tbspall-purpose flour
- 2 cupschicken broth
- ¾ cupheavy cream
- ½ cupfinely grated Parmesan
- 1 tspWorcestershire sauce
- ½ tspdried thyme
- ½ tspblack pepper
- Salt, to taste
- Fresh parsley, for serving
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and lightly coat it with olive oil or cooking spray.
- 2
Make the meatballs. In a large bowl, combine the ground turkey, panko, egg, Parmesan, garlic, parsley, onion powder, Worcestershire sauce, salt and pepper. Mix gently just until everything comes together. Avoid overworking the turkey.
- 3
Shape the mixture into approximately 18–20 meatballs, about 1½ inches each, and arrange them on the prepared baking sheet with a little space between each one.
- 4
Lightly brush or spray the tops of the meatballs with olive oil. Bake for 18–22 minutes, or until lightly golden and the centres reach 165°F (74°C). If you would like a little more colour, broil them for the final 1–2 minutes, watching carefully.
- 5
Make the gravy. While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the garlic and cook for approximately 30 seconds, just until fragrant.
- 6
Sprinkle in the flour and stir continuously for 1 minute. Slowly pour in the chicken broth, whisking constantly until smooth.
- 7
Stir in the heavy cream, Worcestershire sauce, thyme and black pepper. Bring to a gentle simmer and cook for 2–3 minutes, until the gravy begins to thicken.
- 8
Reduce the heat to low and gradually stir in the Parmesan until melted and smooth. Taste and add salt if needed.
- 9
Transfer the baked meatballs to the skillet and gently spoon the gravy over them. Let everything warm together over low heat for 2–3 minutes.
- 10
Spoon creamy mashed potatoes onto each plate and top with the turkey meatballs. Generously spoon the creamy Parmesan gravy over everything and finish with fresh parsley.
Melissa's Notes
Ground turkey is quite lean, so mix the ingredients gently and begin checking the meatballs at the lower end of the baking time. Baking them at 400°F allows the outside to become lightly golden while helping the centres remain tender. Finishing them briefly in the creamy garlic-Parmesan gravy gives them even more flavour without overcooking them.
These meatballs are delicious with mashed potatoes and roasted carrots or broccolini. I wouldn't add mushrooms — the simple combination of garlic, herbs and Parmesan keeps that beautiful creamy sauce the star.
Nutrition Information
Per serving (with gravy)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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