TURKEY MEATBALLS IN CREAMY MUSHROOM SAGE GRAVY (DAIRY-FREE GLUTEN-FREE)
on Mar 09, 2025, Updated Nov 09, 2025
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All the flavors of a classic holiday feast, packed into a perfectly juicy meatball! This meal is much simpler than a full spread but just as (if not more) delicious.
These Turkey Meatballs in Creamy Mushroom Sage Gravy taste just like a beloved fall holiday without all the work and effort.
Ground turkey is such a convenient, quick-cooking protein source, and it can be spiced up with onion, garlic, and seasonings.
The mushroom, thyme, and sage gravy is luscious and creamy, thanks to a bit of coconut cream.
These meatballs are great served alone, but you can also pair them with my Dairy-Free Mashed Potatoes for a truly unbelievable dinner.
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No matter how you eat them or with whom, I know you’re going to love them as much as I do. Enjoy!
Key Ingredients for Turkey Meatballs with Mushroom Sage Gravy
With fewer ingredients than a main Thanksgiving meal, these meatballs require just a few pantry and fridge staples. Here’s what you’ll need to make this dish and impress your friends.
- Ground Turkey: This lean meat gets its flavor from the additions of poultry seasoning, chopped onion, and garlic. No dry meatballs here! You could also use this same recipe with ground chicken or even beef.
- Egg: You’ll need either an egg or a flax egg to bind all the ingredients. To make a flax egg, add 2 1/2 tablespoons of ground flax to a bowl with 1 tablespoon of water and let sit for a few minutes.
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Pin It- Almond Flour: A bit of gluten-free almond flour allows the meatballs to keep their shape as they are searing in the pan.
- Mushrooms: I like to use baby bella mushrooms and slice them thickly. The trick is to salt them after they sear so they get nice and golden brown.
- Herbs: Thyme and sage are two of fall’s finest herbs. They give all the Thanksgiving feels!
- Chicken Broth: Cooking the meatballs in a broth-based gravy means they soak up all the lovely flavor and taste!
- Tamari: This adds a nice umami flavor. Swap in regular soy sauce if you aren’t gluten-free.
- Coconut Cream: A bit of coconut cream makes this gravy extra rich and luxurious.
- Arrowroot Starch: Use this thickener or tapioca starch or cornstarch.
- Fresh Parsley: A bit of green helps liven up the dish.
How to Make Healthy Turkey Meatballs and Gravy
First, start with the meatballs. To a large bowl, add the turkey, onion, garlic, egg, almond flour, seasoning, salt, and pepper. Mix gently until just combined.
Using damp hands, form the mixture into 2-inch meatballs.
Recipe Tip
Using damp hands keeps the meat from sticking too much.
In a large skillet, heat the oil over medium heat until it shimmers.
Add the meatballs, working in batches as needed so as not to overcrowd the pan, and cook on three sides until golden brown, 2 to 3 min per side.
Remove the meatballs from the skillet.
Next, get started on the gravy. Add 2 more tablespoons of avocado oil to the skillet.
Add the mushrooms and onions, spreading them out as much as possible, and allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden. Note: Do not salt them at this point! They will sweat and steam and not get as golden brown.
Stir in the garlic, sage, thyme, and 1 teaspoon of salt and allow to cook for 1 to 2 more minutes.
Add the tamari, 3/4 of the chicken broth, and the coconut cream to the skillet, stirring to deglaze any bits that have stuck to the bottom.
In a bowl or measuring cup, add the arrowroot starch to the remaining broth and whisk until no lumps remain. Pour the starch mixture over the mushrooms and stir to combine.
Let simmer for 2 to 3 minutes while the mushroom gravy thickens, then return the meatballs to the skillet.
Reduce the heat to low and simmer for 5 more minutes, tossing the meatballs occasionally in the sauce. Serve with fresh parsley and enjoy!
More Meatball Favorites:
- Gluten-Free Spaghetti and Meatballs
- Spicy Firecracker Glass Noodles and Meatballs
- Weeknight Stovetop Meatballs (Gluten-Free, Dairy-Free)
- Mediterranean Chicken Meatballs with Sun-Dried Tomatoes and Dairy-Free Tzatziki
TURKEY MEATBALLS IN CREAMY MUSHROOM SAGE GRAVY (DAIRY-FREE)
Ingredients
Meatballs:
- 1 pound ground turkey
- ½ cup onion, small diced
- 3 cloves garlic, minced
- 1 egg
- ¼ cup almond flour
- 1 tablespoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons avocado oil
Sauce:
- 2 tablespoons avocado oil
- 1 onion, diced
- 1 pound baby bella mushrooms, sliced thick
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- 2-3 tablespoons fresh sage leaves, roughly chopped
- 1 cup chicken broth
- 2 tablespoons tamari
- ½ cup coconut cream
- 2 tablespoons arrowroot starch (or thickener of choice)
- Salt and pepper to season
For Serving:
- Fresh parsley
Instructions
- To a large bowl, add the turkey, onion, garlic, egg, almond flour, seasoning, and salt, and pepper. Mix gently until just combined.
- Using damp hands, form the mixture into 2-inch meatballs. Damp hands keep the meat from sticking too much.
- In a large skillet, heat the oil over medium heat until it shimmers. Add the meatballs, working in batches as needed so as not to overcrowd the pan, and cook on three sides until golden brown, 2 to 3 min per side.
- Remove the meatballs from the skillet and add 2 more tablespoons of avocado oil.
- Add the mushrooms and onions, spreading them out as much as possible, and allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden (Note: Do not salt them at this point! They will sweat and steam and not get as golden brown.)
- Stir in the garlic, sage, thyme, and 1 teaspoon of salt and allow to cook for 1 to 2 more minutes.
- Add the tamari, 3/4 of the chicken broth, and the coconut cream to the skillet, stirring to deglaze any bits that have stuck to the bottom.
- Add the arrowroot starch to the remaining broth and whisk until no lumps remain. Pour the starch mixture over the mushrooms and stir to combine.
- Let simmer for 2 to 3 minutes while the mushroom gravy thickens, then return the meatballs to the skillet.
- Reduce the heat to low and simmer for 5 more minutes, tossing the meatballs occasionally in the sauce.
- Serve with fresh parsley and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tastes like thanksgiving! Flavor and texture is perfect. I put it over rice!
Thank you so much, Ruth!
What is the nutritional make up of this dish?
Hi, Mike! Just added approximate macros. Let me know if you try it!
This tasted amazing! I substituted the egg for a flax egg and it came out great. A perfect addition to a Thanksgiving feast.
So glad you loved this one, Emma! Thanks so much for taking the time to leave a comment and a review.