Simple Turkey Pot Pie Meatballs

If you love the cozy flavors of a classic turkey pot pie but want something lighter and easier to serve, these Turkey Pot Pie Meatballs are the perfect solution. They are packed with tender vegetables, seasoned breadcrumbs, and ground turkey, then finished in a creamy, savory sauce that tastes just like the inside of a pot pie—no crust required. This recipe is ideal for a comforting weeknight dinner and pairs beautifully with mashed potatoes, rice, or even cauliflower mash for a lighter option.

Why You Will Love This Recipe

• All the nostalgic flavor of pot pie, without the dough
  
• Cozy, comforting, and family-friendly
  
• Great for make-ahead meals
  
• Works well with dairy-free milk alternatives
  

Simple Turkey Pot Pie Meatballs

If you love the cozy flavors of a classic turkey pot pie but want something lighter and easier to serve, these Turkey Pot Pie Meatballs are the perfect solution. They are packed with tender vegetables, seasoned breadcrumbs, and ground turkey, then finished in a creamy, savory sauce that tastes just like the inside of a pot pie—no crust required. This recipe is ideal for a comforting weeknight dinner and pairs beautifully with mashed potatoes, rice, or even cauliflower mash for a lighter option.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings: 6

Course: Main Course

Ingredients Method

Ingredients

  

Meatballs

• 1 lb ground turkey
• ½ tbsp olive oil
• ½ cup carrots diced
• 1 small yellow onion
• ½ cup frozen peas
• ½ tsp celery salt
• 2 cups Italian breadcrumbs
• salt and pepper to taste

Creamy Pot Pie Sauce

• ¼ tsp olive oil
• 1 shallot
• 2 garlic cloves minced
• ⅓ cup white cooking wine
• 3 tbsp unsalted butter
• 1 chicken bouillon cube
• 1 ½ cups milk dairy or plant-based
• salt and pepper to taste

To Serve

• Parsley

Method

 

Prepare the Meatballs

1. Preheat oven to 350°F.
2. Heat ½ tablespoon olive oil in a skillet over medium heat. Add carrots, onion, and peas. Season with a pinch of salt and pepper and cook until softened, about 5–7 minutes. Remove from heat and allow to cool slightly.
3. In a large bowl, combine ground turkey, cooked vegetables, celery salt, ¼ tsp salt, ¼ tsp pepper, and 1 cup Italian breadcrumbs. Mix gently until just combined.
4. Form mixture into evenly sized meatballs about 2″ in diameter. Add more breadcrumbs if the mixture feels too soft.
5. Roll each meatball in the remaining 1 cup breadcrumbs to coat.
6. Place meatballs in the refrigerator for 10 minutes to help them hold their shape.

Cook the Meatballs

1. Heat oil in a large skillet over medium-high heat (about ¼ inch deep).
2. Brown meatballs on all sides until golden, working in batches if needed.
3. Transfer meatballs to a baking sheet and bake for 20 minutes, or until fully cooked through.

Make the Sauce

1. In the same skillet, heat ¼ tsp olive oil over medium heat. Add shallot and garlic and cook for about 2 minutes, until fragrant.
2. Pour in white wine and simmer until slightly reduced and the shallot is soft.
3. Add butter and chicken bouillon cube, stirring until melted.
4. Slowly stir in milk and cook until the sauce is smooth and lightly thickened.
5. Season with salt and pepper to taste.

To Serve

1. Serve the turkey pot pie meatballs warm, topped with the creamy sauce and parsley. These are especially delicious over mashed potatoes, but also pair well with rice, egg noodles, or steamed vegetables.