Skillet Turkey Meatballs in Mushroom Gravy

Skillet Turkey Meatballs in Mushroom Gravy

Skillet Turkey Meatballs with Mushroom Gravy



Skillet Turkey Meatballs with Mushroom Gravy– Gluten-free, dairy-free, and super tasty! Homemade meatballs are a favorite in my family. Take them to the next level with this creamy, dairy-free, mushroom-based gravy.


A cast iron skillet full of turkey meatballs and mushroom gravy



This dish was shamelessly inspired by an episode of The Office. My husband and I were watching the episode where Jim pranks Dwight and fills every drawer of his desk with copious amounts of meatballs (even his stapler was baked into a massive ball of meat). It was epic and hilarious, but it also gave me the biggest craving for meatballs. So, this recipe was born.

Turkey Meatballs with Mushroom Gravy taste amazing over rice noodles, mashed potatoes (or mashed cauliflower), or roasted/sauteed veggies. As always, I would love to know how this recipe turned out for you, so be sure to leave a comment and star rating below if you give this recipe a try!



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A cast iron skillet full of turkey meatballs and mushroom gravy

Skillet Turkey Meatballs in Mushroom Gravy

  • Author: Chaunté Truelsen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: approx. 12 meatballs


I can’t wait for you to try these Skillet Turkey Meatballs with Mushroom Gravy! Tender homemade meatballs in a flavorful mushroom-based gravy. This tasty one-pan meal will be the perfect gluten-free and dairy-free recipe to add to your weekly menu.




  • 1 lb of ground turkey
  • 3 tbsp of fresh parsley
  • 78 basil leaves
  • 2 tbsp of nutritional yeast
  • 3/4 tsp of Himalayan salt
  • 1/2 tsp of garlic powder
  • 1/2 tsp of onion powder
  • 1/4 tsp of pepper

Mushroom Gravy:


  1. Add the fresh parsley and basil to a blender and process, or finely chop. Add the chopped herbs to a mixing bowl, along with ground turkey, nutritional yeast, and salt. Combine without over mixing.
  2. Roll mixture into balls with a 1 1/2 in. diameter.
  3. Cook meatballs in a skillet over medium heat for 10-15 minutes or until cooked through, using a pair of tongs to carefully rotate them every couple of minutes so that they can cook evenly. Remove from skillet and set aside.
  4. Add diced mushrooms to the skillet (add oil or broth to the pan if needed) Cook the mushrooms for 5-6 minutes or until tender, seasoning evenly with salt and pepper.
  5. Stir in the arrowroot flour and reduce heat to medium low. Let cook for 1 minute, stirring.
  6. Add the broth and milk and let that simmer for  2-3 minutes to allow the liquid to thicken. You can add more broth for a runnier consistency and more arrowroot for a thicker texture.
  7. Season with salt, pepper, and fresh parsley to taste. Add meatballs back to pan and enjoy!


  • This recipe tastes delicious on it’s own or paired with rice (I use jasmine rice because my digestive system can tolerate it). You can also go with mashed potatoes or cauliflower for a grain-free option!
  • I use onion and garlic powder in this recipe and many other recipes because my digestive system can’t tolerate whole onion or garlic. Feel free to omit completely depending on what you can tolerate.
  • All nutrition facts in this recipe, such as calories, are an estimation.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Swedish-inspired


  • Serving Size: 3 servings
  • Calories: 255

Keywords: turkey meatballs, mushroom gravy, dairy-free, gluten-free, paleo


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17 thoughts on “Skillet Turkey Meatballs in Mushroom Gravy”

  • Loved these! I served them with mashed red potatoes and a side of roasted asparagus. Leftovers were great too. Used chicken instead of turkey because I had it, and I think the meatballs were probably a little more delicate (I needed a spatula first, then once they had started browning I could switch to tongs), but super tasty.

  • I made this recipe tonight. My family loved it. Thank you for sharing it. I can’t wait to try the next one.

  • I see you use dairy-free milk—your link suggests macadamian milk. Can we use different non-dairy milks? If so, which? (I don’t want to use the wrong one, if it applies.)

  • Made these for the second time last night by request! My boyfriend has a dairy allergy so when I found your recipe a few months ago I was excited to try it.
    I doubled the amount of mushrooms and gravy and served with rice and oven roasted brussels sprouts the first time and steamed green beans the second time.

  • Amazing! Thank you for this recipe. I didn’t have onion or garlic powder but just sautéed garlic and onion together and kept pouring water in as soon as it evaporated until really soft and transparent. Waited once it was cooled and added to the mixture. It was lovely. My little son hates mushrooms so was a little apprehensive but in the end I blitzed the sauce into a soup /puree consistency and my picky son loved it! Thank you again, big success 🙂

  • My Family loved this. It was delicious and everyone wanted seconds. Next time I am doubling the quantity – It’s just perfect! So happy I found your blog and will definitely get some more ideas but this one is gonna be a staple because i never rewlly liked eating turkey, but this way it’s more than appetizing

  • I made these because my husband suffers from GERD, but I would recommend them to anyone! Definitely putting in our regular rotation. Thanks for sharing. Next time I think I will double the gravy to have more for the rice. SO yummy!

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