Turkey Meatballs in Dijon Gravy | Lite Cravings

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Tangy, creamy, and lightened up just enough–Turkey Meatballs in Dijon gravy is the ultimate comfort food. Serve with egg noodles or mashed potatoes to soak up that heavenly sauce.

Turkey Meatballs in Dijon Gravy | Lite Cravings | WW Recipes (1)

My husband loves meatballs. Whenever I ask if he has any requests for our weekly menu, he’ll either say meatballs or tacos. Every time.

That means I have to get creative. Even though I love traditional meatballs and my Chicken Parmesanversion, I still need some variety.

This recipe is a perfect way to change up your spaghetti and meatballs night. The tangy, creamy sauce is just unique enough to add some zip to your weekly routine, but it’s definitely kid-friendly and easy enough to make often.

And the combos are limitless! Serve it with some Lightened-Up Mashed Potatoes. I also love it with Carb Nada Egg Fettuccine to keep the points lower (it’s 4 SmartPoints a serving). I buy the pasta on Amazon here. Whole wheat pasta also works great with this and will lower the points if you are on WW Purple.

Turkey Meatballs in Dijon Gravy | Lite Cravings | WW Recipes (2)

These Turkey Meatballs in Dijon Gravy are kind of like a kicked-up version of Swedish meatballs but with more tang and complexity. The combination of dijon mustard, creamy sauce, and perfectly seasoned meatball is just heavenly!

You could even mix up the mustard types for different tastes and texture–whole grain, spicy, horseradish, etc. I’ve also added mushrooms to make it feel more like a stroganoff.

This is great with some steamed veggies on the side, but you could even add some chopped spinach to the sauce for some more greens.

I love these for meal prep, too. Make a double batch on the weekend and eat all week for a quick and healthy lunch. You’ll definitely look forward to your meals!

how to make flavorful turkey meatballs

f you’ve tried to make meatballs with 99% fat free ground turkey before and they came out too dry, definitely give this version a shot.

I’ve found that super finely chopped onion and garlic adds just the right amount of moisture, not to mention simmering in this decadent sauce.

You have to make sure that they are seasoned well, too. This blend works perfectly for a variety of meatballs. And it t doesn’t hurt to simmer them in a decadent sauce. This cream sauce is to die for!

If creamy sauces aren’t your thing, give my Teriyaki Turkey Meatballs a shot. Just as delicious but totally different flavor profile.

Turkey Meatballs in Dijon Gravy | Lite Cravings | WW Recipes (4)

I hope you love this recipe as much as we do! If you make it, be sure to tag me on Instagram or Facebook (@litecravings) and use the hashtag #litecravingsrecipes. I sometimes miss a tag here or there, but I always check in on the hashtag. 🙂

Print Recipe

5 from 14 votes

Ingredients

FOR THE MEATBALLS

1.25 lbs 99% fat free ground turkey
1/4 cup seasoned breadcrumbs
1 small onion chopped as finely as possible, preferably in a food processor
2 cloves garlic chopped as finely as possible, preferably in a food processor
2 Tbsp fresh parsley chopped (or 2 tsps dried)
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
1/4 tsp ground all spice
1 large egg

FOR THE DIJON GRAVY

2 Tbsp light butter (I use Land ‘O Lakes)
2 Tbsp all-purpose flour
2 cups fat free chicken broth
1/2 cup half and half
1/4 cup dijon mustard
1/4 tsp red pepper flakes
3/4 tsp kosher salt
1/2 tsp ground black pepper

Instructions

In a large bowl, mix together all of the meatball ingredients until fully combined. I find the meatballs have the best texture if you use a handheld food chopper or food processor to mince the onion and garlic as finely as possible. You can knead the mixture with your hands until just combined, or mix it in a stand mixture with a paddle attachment.
Form balls with the meat, one heaping tablespoon at a time. Drop them onto a cookie sheet as you form them. You should be able to make about 24 balls. If your meatballs seem too soft to keep their shape in a pan, place your cookie sheet in the freezer for 5 minutes.
Heat nonstick spray in a large skillet over medium-high heat. Brown the meatballs on all sides until they are cooked through, about 10 minutes. Remove meatballsfrom the saucepan and set aside. Make sure you save all of those delicious browned bits sticking to the bottom!
Melt the butter in the skillet. Whisk in the flour and cook for a minute. Pour in the broth, whisking constantly, until everything is incorporated. Simmer until thickened and glossy, about 10 minutes. Add in the milk, mustard, pepper flakes, salt, and pepper. Simmer until thick and creamy, about another 5 minutes.
Place the meatballs in the sauce and cook until they are heated through, just a few minutes. Serve over pasta or with mashed potatoes.

Notes

Click hereto log your WW Points (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 4 meatballs and about 1/3 cup sauce for 3 Points

WW Green SmartPoints: 4 for 4 meatballs and 1/3 cup sauce

WW Blue SmartPoints: 3 for 4 meatballs and about 1/3 cup sauce

WW Purple SmartPoints: 3 for 4 meatballs and about 1/3 cup sauce

Nutrition

Turkey Meatballs in Dijon Gravy | Lite Cravings | WW Recipes (2024)