To make the absolute best turkey meatballs and gravy, begin by making the meatballs. In a medium-sized mixing bowl combined: ground turkey, crumbs, Parmesan cheese, egg, Worcestershire sauce, minced garlic, onion powder, garlic salt, brown sugar, and parsley. Mix until ingredients are combined.

Once combined, use a spoon, scooper, or meatball press, and roll meatballs into one-and-a-half-inch diameter balls. Form all this mixture into balls that are approximately the same size.

Although there are several different ways you can cook your turkey meatballs, including in the air fryer, in the oven, and on the stovetop, our favorite way is to cook them on the stove.

Lightly drizzle a large skillet with oil, then place your prepared meatballs into the skillet. Place the skillet over medium heat and cover with a lid.

Keep an eye on the meatballs that they cook and turn them occasionally so that they brown on all sides.

Continue turning the meatballs as they cook and brown. Your meatballs are done when they reach the internal temperature of at least 165°F.

When the meatballs are close to done, it’s time to prepare the gravy. Although you can make the gravy in the same pan as the meatballs, we have found that it’s easiest to do it in a separate pan.

In a medium-sized saucepan, add your butter and place over medium heat. Allow the butter to melt.

When the butter is melted, sprinkle the flour into your saucepan. Stir continually over medium heat for one minute.

After the flour and butter have cooked, add the chicken broth and cream. Turn the heat to medium-high and bring to a light simmer stirring continually.

When the gravy begins to thicken, and seasoning salt and pepper to taste. Stir to combine, then pour the gravy on top of your meatballs.

Allowed to simmer with the meatballs and gravy together for 5 to 10 minutes. Then serve and enjoy!