Tangy, creamy, and lightened up just enough–Turkey Meatballs in Dijon gravy is the ultimate comfort food. Serve with egg noodles or mashed potatoes to soak up that heavenly sauce.
My husband loves meatballs. Whenever I ask if he has any requests for our weekly menu, he’ll either say meatballs or tacos. Every time.
That means I have to get creative. Even though I love traditional meatballs and my Chicken Parmesan version, I still need some variety.
This recipe is a perfect way to change up your spaghetti and meatballs night. The tangy, creamy sauce is just unique enough to add some zip to your weekly routine, but it’s definitely kid-friendly and easy enough to make often.
And the combos are limitless! Serve it with some Lightened-Up Mashed Potatoes. I also love it with Carb Nada Egg Fettuccine to keep the points lower (it’s 4 SmartPoints a serving). I buy the pasta on Amazon here. Whole wheat pasta also works great with this and will lower the points if you are on WW Purple.
These Turkey Meatballs in Dijon Gravy are kind of like a kicked-up version of Swedish meatballs but with more tang and complexity. The combination of dijon mustard, creamy sauce, and perfectly seasoned meatball is just heavenly!
You could even mix up the mustard types for different tastes and texture–whole grain, spicy, horseradish, etc. I’ve also added mushrooms to make it feel more like a stroganoff.
This is great with some steamed veggies on the side, but you could even add some chopped spinach to the sauce for some more greens.
I love these for meal prep, too. Make a double batch on the weekend and eat all week for a quick and healthy lunch. You’ll definitely look forward to your meals!
how to make flavorful turkey meatballs
f you’ve tried to make meatballs with 99% fat free ground turkey before and they came out too dry, definitely give this version a shot.
I’ve found that super finely chopped onion and garlic adds just the right amount of moisture, not to mention simmering in this decadent sauce.
You have to make sure that they are seasoned well, too. This blend works perfectly for a variety of meatballs. And it t doesn’t hurt to simmer them in a decadent sauce. This cream sauce is to die for!
If creamy sauces aren’t your thing, give my Teriyaki Turkey Meatballs a shot. Just as delicious but totally different flavor profile.
I hope you love this recipe as much as we do! If you make it, be sure to tag me on Instagram or Facebook (@litecravings) and use the hashtag #litecravingsrecipes. I sometimes miss a tag here or there, but I always check in on the hashtag. 🙂
Turkey Meatballs in Dijon Gravy
Ingredients
FOR THE MEATBALLS
- 1.25 lbs 99% fat free ground turkey
- 1/4 cup seasoned breadcrumbs
- 1 small onion chopped as finely as possible, preferably in a food processor
- 2 cloves garlic chopped as finely as possible, preferably in a food processor
- 2 Tbsp fresh parsley chopped (or 2 tsps dried)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground all spice
- 1 large egg
FOR THE DIJON GRAVY
- 2 Tbsp light butter (I use Land ‘O Lakes)
- 2 Tbsp all-purpose flour
- 2 cups fat free chicken broth
- 1/2 cup half and half
- 1/4 cup dijon mustard
- 1/4 tsp red pepper flakes
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- In a large bowl, mix together all of the meatball ingredients until fully combined. I find the meatballs have the best texture if you use a handheld food chopper or food processor to mince the onion and garlic as finely as possible. You can knead the mixture with your hands until just combined, or mix it in a stand mixture with a paddle attachment.
- Form balls with the meat, one heaping tablespoon at a time. Drop them onto a cookie sheet as you form them. You should be able to make about 24 balls. If your meatballs seem too soft to keep their shape in a pan, place your cookie sheet in the freezer for 5 minutes.
- Heat nonstick spray in a large skillet over medium-high heat. Brown the meatballs on all sides until they are cooked through, about 10 minutes. Remove meatballs from the saucepan and set aside. Make sure you save all of those delicious browned bits sticking to the bottom!
- Melt the butter in the skillet. Whisk in the flour and cook for a minute. Pour in the broth, whisking constantly, until everything is incorporated. Simmer until thickened and glossy, about 10 minutes. Add in the milk, mustard, pepper flakes, salt, and pepper. Simmer until thick and creamy, about another 5 minutes.
- Place the meatballs in the sauce and cook until they are heated through, just a few minutes. Serve over pasta or with mashed potatoes.
I have been making this recipe for years and it’s still one of our favorites! I almost always halve the sauce ingredients and there’s more than enough, unless you like it REALLY saucy. We serve with mashed cauliflower and a green veggie. Thanks, Geri!
This was delicious! I didn’t add any allspice and just a pinch of nutmeg! I will cook the meatballs in the oven next time, it’s so much faster! We served this with egg noodles and peas, very yummy!
Sounds like you tailored the meatballs to suit your tastes – I’m so happy you enjoyed them 🙂
Have made this several times, always a hit!
So today…It was too hot and I was too lazy to form meatballs, so I turned this recipe into a turkey helper dish with pasta and broccoli and it was a hit!!!
Geri, this was so delicious that I literally licked the bowl. Seriously, one of the tastiest things I’ve ever eaten! I served it over egg noodles. 👩🍳 💋
What a lovely compliment! Thank you so much for taking the time to let me know, Kathleen. You made my day!
So good and the sauce was even better the next day!
Thank you, Karen! I swear, so many sauces just get better the longer the flavors have to meld together. So happy you enjoyed the meatballs in dijon gravy 😀