There is nothing quite like a plate of savory meatballs smothered in a rich, creamy sauce to say "comfort food." But if you are watching your heart health, traditional recipes loaded with heavy cream and fatty meats might be off the table. This heart-healthy smothered turkey meatballs in gravy recipe solves that problem perfectly. By using lean ground turkey breast and a clever yogurt-based gravy, you get all the satisfaction of a Sunday dinner with a fraction of the saturated fat. We also use a special bread-and-milk "panade" technique to ensure these meatballs stay incredibly moist and tender, never dry. It is a high-protein, low-sodium family favorite that proves you don't have to sacrifice flavor for health.
For more inspiration, be sure to explore our full collection of healthy ground turkey recipes to keep your meal plan exciting and nutritious. You can also browse our high protein dinner recipes for more delicious, heart-healthy meals that will keep you fueled and satisfied.
This recipe transforms a classic comfort dish into a heart-smart meal by swapping high-fat ingredients for nutrient-dense alternatives. Instead of beef and heavy cream, we rely on lean poultry and Greek yogurt to create a luscious texture that supports a heart-healthy diet without compromising on taste.
Turkey is very lean, so it dries out easily if overcooked or if it lacks a binder. We use a "panade" (a paste made of milk and mashed bread) in this recipe, which locks in moisture and keeps the meatballs tender even as they simmer in the gravy.
Yes! Brown the meatballs in a skillet first to develop flavor, then transfer them to your slow cooker. Pour the gravy ingredients (except the yogurt) over them and cook on low for 3–4 hours. Stir in the yogurt just before serving to prevent curdling.
If you don't have Greek yogurt, you can use low-fat sour cream, though the calorie count may vary slightly. For a dairy-free option, use a plain, unsweetened almond or soy yogurt alternative, but be careful not to boil it vigorously.
You can freeze the cooked meatballs and gravy, but yogurt-based sauces can sometimes separate when reheated. For best results, freeze the meatballs in the broth base, and stir in the fresh yogurt after you reheat the dish.
To make this gluten-free, use a slice of gluten-free bread for the binder and swap the tablespoon of white flour (if used for thickening) or cornstarch for a certified gluten-free thickener. Double-check your Worcestershire sauce label, as some brands contain malt vinegar.
If you love high-protein meals but want to switch up your protein source, these heart-healthy chicken dinners are the perfect solution. From crispy baked parmesan to veggie-packed stir-fries, these recipes deliver lean protein and incredible flavor for your weeknight rotation.
Make the most of versatile, lean ground turkey with these classic family comfort foods that are lighter on fat but heavy on flavor. Whether you are craving a hearty chili or a moist meatloaf, these ground turkey recipes prove that healthy eating can still be cozy and satisfying.
Recipe yields 4 servings
In a small bowl, mash the bread with the milk. In another bowl, combine turkey, 1/4 cup of the onion, garlic, salt, pepper, bread mixture and egg yolk and form into 1-inch meatballs.
In a skillet, heat oil over medium heat until hot. Add meatballs and cook, turning, until browned. Transfer meatballs to a bowl and set aside.
In the same skillet, add remaining onion and cook until onion is softened, about 2 minutes. Add mushrooms and sauté until the liquid the mushrooms give off has evaporated and mixture is dry. Add broth and Worcestershire sauce and bring to a boil. Meanwhile, in a cup, dissolve cornstarch in 1 tablespoon water. Add cornstarch mixture to the mushrooms in the skillet and stir until sauce is thickened.
Add white wine and meatballs with any juices, reduce heat and simmer, covered, for 5 minutes.
Turn off heat and stir in yogurt and parsley. Serve over cooked noodles.
If you prefer not to pan-fry, you can bake the meatballs. Arrange the raw meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15–20 minutes, or until they reach an internal temperature of 165°F. While they bake, prepare the gravy on the stovetop, then add the cooked meatballs to the sauce to coat them before serving. You can also use an air fryer at 375°F for 10–12 minutes for a slightly crispier exterior.
For a classic comfort meal, serve these meatballs over broad egg noodles (or "no yolk" noodles for a heart-healthier option). They are also delicious over mashed potatoes, brown rice, or a cauliflower mash for a lower-carb twist. Leftovers store well in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water if the gravy has thickened too much in the fridge.
Since this dish is rich and savory, lighter sides work best to balance the meal. Try steamed green beans with lemon zest, roasted broccoli, or a crisp green salad with a vinaigrette dressing. If you are skipping the noodles, a side of quinoa or farro adds a nice nutty texture and extra fiber to round out the plate.
For Ground Turkey: If you cannot find ground turkey breast, lean ground chicken is an excellent substitute that works just as well.
For White Wine: For the white wine in the gravy, you can swap in an equal amount of additional chicken broth with a squeeze of lemon juice or a splash of white wine vinegar for acidity.
For Cornstarch: If you prefer not to use cornstarch, arrowroot powder is a good alternative thickener.