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Braised Wild Turkey Meatballs with Brown Gravy and Cranberry Sauce

15

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Hickory

The perfect mix of savory and sweet, you'll gobble down these turkey meatballs lightning fast.

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Turkey Meatballs

  • 1 1/4 Pound ground turkey

  • 2 Slices bread, processed into crumbs

  • 1 egg

  • 1/4 Cup milk

  • 1 Tablespoon Olive oil

  • 1 Tablespoon Worcestershire sauce

  • 1/2 Teaspoon dried thyme

  • 1/2 Teaspoon garlic powder

  • 1/2 Teaspoon Salt

  • 1/2 Teaspoon Black pepper

Brown Gravy

  • 1 Tablespoon butter

  • 8 Ounce mushrooms, sliced

  • 2 shallots, thinly sliced

  • 1 Tablespoon fresh thyme leaves, minced

  • 2 Tablespoon all-purpose flour

  • 1 1/2 Cup chicken or beef broth

  • Salt

  • cracked black pepper

Cranberry Sauce

  • 1 Cup Sugar

  • 1 Cup water

  • 1 (12 ounce package) fresh or frozen cranberries

main

  • 1 Bunch parsley, chopped

  • 1

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Make the turkey meatballs. In a medium bowl, add the turkey, breadcrumbs, egg, milk, olive oil, Worcestershire, thyme, garlic powder, salt, and pepper. Combine by hand until just incorporated. Do not overwork. Roll into balls about 1 1/2-inches in diameter.

    • 1 1/4 Pound ground turkey

    • 2 Slices bread, processed into crumbs

    • 1 egg

    • 1/4 Cup milk

    • 1 Tablespoon Olive oil

    • 1 Tablespoon Worcestershire sauce

    • 1/2 Teaspoon dried thyme

    • 1/2 Teaspoon garlic powder

    • 1/2 Teaspoon Salt

    • 1/2 Teaspoon Black pepper

  • 3

    Place the meatballs directly on the grill grates. Close the lid and cook until they start to brown, 15-20 minutes.
  • 4

    Remove the meatballs from the grill and set aside. Decrease the grill temperature to 300°F.

    300 ˚F

  • 5

    Make the gravy. In a large cast iron skillet, add the butter, sliced mushrooms, and shallots, and sauté for 4-5 minutes. Add the fresh thyme and cook an additional minute. Sprinkle in the flour and cook for 1-2 minutes. The mixture will be thick.

    • 1 Tablespoon butter

    • 8 Ounce mushrooms, sliced

    • 2 shallots, thinly sliced

    • 1 Tablespoon fresh thyme leaves, minced

    • 2 Tablespoon all-purpose flour

  • 6

    Gradually stir in broth 1/2 cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt, and pepper, to taste. Add the meatballs to gravy.

    • 1 1/2 Cup chicken or beef broth

    • To Taste Salt

    • To Taste cracked black pepper

  • 7

    Place the cast iron skillet on the grill grates. Close the lid and braise for 1 1/2 hours or until the meatballs reach an internal temperature of 160°F.

    160 ˚F

  • 8

    Make the cranberry sauce. In a medium saucepan, combine the sugar and water and bring to boil. Add the cranberries and return to boil. Reduce the heat and simmer gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

    • 1 Cup Sugar

    • 1 Cup water

    • 1 (12 ounce package) fresh or frozen cranberries

  • 9

    Remove meatballs from grill and serve with cranberry sauce. Garnish with fresh chopped parsley. Enjoy!

    • 1 Bunch parsley, chopped

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