TURKEY MEATBALLS WITH GRAVY RECIPES

Steps:

• In large frying pan, add oil and butter over medium heat.
• In a large bowl add turkey, minced garlic, onion, and green pepper; mix well.
• Add egg and stir well.
• Add in the dry ingredients (basil, thyme, seasoning salt, beau monde and salt and pepper).
• Add Worcestershire sauce, McCormick Grill Mates Teriyaki; mix well.
• Add the whipping cream and crackers.
• Shape into meatballs and place in hot oil.
• Brown on one side until lightly brown then turn meatballs over and cover with lid; cook for 15 minutes.
• Reduce heat to medium.
• Lift cover and stir meatballs and cover again for 15 minutes.
• Make sure you check the meatballs every few minutes so you don't burn them.
• Drain meatballs and place back into pan.
• In a sauce pan while browning the meatballs, combine mushroom soup, water, whipping cream, Worcestershire sauce, catsup, sour cream and garlic powder.
• Bring to a boil over medium to heat for 2 minutes.
• Add to frying pan after meatballs have been drained. Stir to cover meatballs and place lid on pan and simmer for 10 minutes.
• Uncover and simmer a extra 5 minutes.
• Note: Serve with cooked noodles or rice.

Steps:

• In a food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses. Heat butter in a large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Stir in thyme and sage and cook until fragrant, about 30 seconds. Transfer roughly 1/3 of vegetable mixture to a medium bowl and set aside.
• Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add chicken and beef broths; bring to boil, skimming off any foam that forms on the surface. Reduce heat to medium-low, add bay leaf, and simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes. Strain gravy through a fine-mesh strainer into a clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Set aside or store in an air-tight container and refrigerate for up to a week. Reheat gravy before serving.
• Add turkey, breadcrumbs, egg, garlic, 1 1/2 teaspoons of salt, and 1 teaspoon of pepper into bowl with reserved vegetables and mix with hands until incorporated. Roll out meat mixture into balls roughly 1 1/2 inches in diameter.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place meatballs on hot side of grill and cook, turning occasionally, until well browned all over. Move meatballs to cool side of grill, cover, and continue to cook until center of meatballs registers 155°F on an instant read thermometer. Transfer meatballs to a serving platter and let rest for up to 5 minutes. Serve immediately with reheated gravy.