Every bit of my Thanksgiving leftovers are now gone. I made broth from the bones and froze most of it for future soups on our cold winter days. However, I saved a small amount and whatever gravy was left too. Since we are “turkeyed” out now it was time for another protein. My husband suggested meatballs in gravy.
I have an easy meatball recipe I’ve been using forever, made with “meatloaf mix,” a combo of ground beef, pork, and veal. Our local grocery store carries it, but if you can’t find it, you’ll need 1-1/2 pounds total of just ground beef, or beef and pork, or however you want to mix it; that’s okay too.
It’s so easy – first make the meatballs and brown them. Add 1/2 cup turkey broth (chicken, beef, or vegetable broth is okay), cover and simmer for 15 minutes, then stir in some leftover turkey gravy. Heat and serve over mashed potatoes, noodles, or rice. Serve alongside a vegetable, some rolls, and say good-bye to Thanksgivings leftovers, and let the Christmas cooking begin!
- 1 egg
- ½ cup finely chopped onion
- 4 Tablespoons fresh white bread crumbs
- 1-1/4 teaspoons table salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ½ pound EACH of ground beef, ground pork, and ground veal (sold as "Meatloaf Mix")
- 2 Tablespoons oil for frying meatballs
- ½ cup leftover Thanksgiving turkey broth
- 1 cup leftover Thanksgiving turkey gravy (or more if desired)
- Mashed potatoes, noodles, or rice, for serving
- Garnish: chopped fresh parsley or fresh dill
- In a large bowl, whisk the egg. Stir in onion, bread crumbs, salt, pepper, and nutmeg until combined. Crumble in the meat and mix in until combined. Form meat mixture into 2-inch balls.
- Heat the oil in a large skillet. Add meatballs in batches and brown on all sides, removing each batch until all are done. Add the ½ cup turkey broth to pan and stir, scraping bottom to get all the browned bits. Return meatballs to pan, turn heat to simmer, cover and cook for 15 minutes.
- Remove lid and stir in turkey gravy. Cook and stir over medium heat until hot. Serve over mashed potatoes, noodles, or rice. Garnish with chopped parsley or dill. Serves 4-6.
It has been a long time since I have seen veal in a market, here in Indiana where we recently moved and SW Missouri / NW Arkansas where we lived for 20 years. Also, lamb is another rare meat to find in the market. Butcher’s do not want to grind lamb as they have to clean the grinders after so not too mix with beef.
Judy, I agree it can be difficult to find ground veal and lamb. I can get them easily from our butcher, but I can find the meatloaf mix at our local grocery store.
I was so excited to see your recent posts! I enjoy your perspective on cooking, and appreciate the heritage of sharing food that you’ve shared with us on your blog (grandmother, mom, brother, daughters, grandchildren, etc.)
As always, the food looks delicious. The pumpkin snickerdoodles and the meatballs, potatoes and gravy are pure comfort food.
I must mention again that I believe you are gifted with food styling and photography. You make the food and the process of preparing it seem so inviting!
Merry Christmas to you and yours, Debbie!
Denise, it’s so good to hear from you! You always make my day with your thoughtful comments. Merry Christmas to you and yours too!