Description
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.
Ingredients
Meatballs:
- 1 lb of ground turkey
- 3 tbsp of fresh parsley
- 7–8 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:
- 1/4 cup of broth
- 3 tbsp of unsweetened dairy-free milk
- 1 cup of diced mushrooms
- 2 tsp of arrowroot flour
- 1/4 tsp of salt
- pepper to taste
Instructions
- 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.
- Roll mixture into balls with a 1 1/2 in. diameter.
- 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.
- 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.
- Stir in the arrowroot flour and reduce heat to medium low. Let cook for 1 minute, stirring.
- 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.
- Season with salt, pepper, and fresh parsley to taste. Add meatballs back to pan and enjoy!
Notes
- 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
Nutrition
- Serving Size: 3 servings
- Calories: 255
Keywords: turkey meatballs, mushroom gravy, dairy-free, gluten-free, paleo
Made these meatballs for dinner tonight and they were awesome! So glad I found your blog ?
Aww, thank you for your sweet comment! So happy to hear you enjoyed the recipe. 🙂
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.
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Yay! Thanks for sharing, Kate 🙂 So happy you enjoyed the recipe!
I made this recipe tonight. My family loved it. Thank you for sharing it. I can’t wait to try the next one.
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Yay! So happy to hear that! Thanks so much for sharing 🙂
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.
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Hi! Can you freeze these meatballs? Should they be frozen raw or cooked?
Yes! I like to freeze them raw. They defrost quickly and can then be cooked just like the recipe!
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 🙂
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Aw, so glad! It can be tough with picky little ones.
Wow my son also doesn’t like mushrooms so thx for the ideA! Will do the same next time:)
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
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So glad you tried it, Elena!
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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Aw, so glad you liked it, Laurie!