Smothered Turkey Meatballs

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Step 1

In a mixing bowl add in and combine ground turkey, kosher salt, black pepper, onion powder, garlic powder, beaten egg, and panko breadcrumbs. Be sure not to over mix as it will cause the meat to become tough.

Step 2

Take about 1-2 Tablespoons worth of the mixture and roll it into meatballs. Recommend refrigerating meatballs for 15-30 minutes before cooking.

Step 3

In a skillet on medium heat, add in cooking oil. Once the oil is hot, add the meatballs in batches and cook for a couple of minutes on each side to brown meatballs. Meatballs will finish cooking in the gravy.

Step 4

Once done browning, remove the meatballs from the skillet and drain some of the remaining grease leaving about 1 tablespoon. In the same skillet, reduce the heat to medium-low and add in butter. Once the butter is melted, add in sliced onions and green bell peppers. Cook onions & peppers for about 2 minutes, then, add in minced garlic and cook for another minute.

Step 5

For the gravy, add in flour a little at a time and continuously stir to combine. Stirring continuously is important to remove clumps. Next, add in chicken broth a little at a time and continuously whisk in. The gravy will thicken as you stir in. Season with salt and black pepper to taste.

Step 6

Add meatballs into the skillet and fully coat in the gravy. Bring to a low simmer and cover for about 5-10 minutes or until the meatballs are fully cooked. Periodically baste the meatballs while they are simmering. Once done, remove from heat and enjoy.

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