Skillet Turkey Meatballs with Mushroom Gravy— Gluten-free, dairy-free, and super tasty! Homemade meatballs are a favorite in my family. Take them to the next level with this creamy, dairy-free, mushroom-based gravy.

This dish was shamelessly inspired by an episode of The Office. My husband and I were watching the episode where Jim pranks Dwight and fills every drawer of his desk with copious amounts of meatballs (even his stapler was baked into a massive ball of meat). It was epic and hilarious, but it also gave me the biggest craving for meatballs. So, this recipe was born.

Turkey Meatballs with Mushroom Gravy taste amazing over rice noodles, mashed potatoes (or mashed cauliflower), or roasted/sauteed veggies. As always, I would love to know how this recipe turned out for you, so be sure to leave a comment and star rating below if you give this recipe a try!

If you enjoyed this recipe, you may also like…

• Turkey Meatball and Cabbage Soup
• Sweet Potato Noodle Skillet
• Harvest Pumpkin Hash

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: N/A

Ingredients

• 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
• 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

1. 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.
2. Roll mixture into balls with a 1 1/2 in. diameter.
3. 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.
4. 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.
5. Stir in the arrowroot flour and reduce heat to medium low. Let cook for 1 minute, stirring.
6. 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.
7. Season with salt, pepper, and fresh parsley to taste. Add meatballs back to pan and enjoy!

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