Cajun/Creole · Cajun · main

Cajun Turkey Meatballs in Tomato Gravy

Name: Cajun Turkey Meatballs in Tomato Gravy
Prep time: 42 min
Total time: 42 min
Cuisine: Cajun/Creole · Cajun
Ingredients: turkey meat — 454 g; bread crumbs italian style — 118 g; egg — 100 g; regular milk — 44 g; creole seasoning — 10 g; salt — 5 g; unsalted butter — 41 g; all-purpose flour — 23 g; yellow onion — 110 g; green bell pepper — 100 g; celery — 80 g; garlic — 9 g; tomatoes — 794 g; low-salt chicken broth — 237 g; smoked paprika — 5 g; white rice — 355 g

Cajun Turkey Meatballs in Tomato Gravy reads richness 5.5, umami 5.4 and allium 4.4 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 42 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.8 / 10
Sweet & Fruity — 3.1 / 10
Sour & Bright — 1.7 / 10
Bitter & Earthy — 2.9 / 10
Rich & Fat — 5.7 / 10
Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Richness 5.5 · Umami 5.4 · Allium 4.4 · Salinity 3.9 · Sweetness 2.6 · Smoke 2.5 · Herbaceous 1.8 · Warm Spice 1.7 · Earthy 1.6 · Sourness 1.5 · Fruity 1.5 · Heat 1.2 · Bitterness 1.1 · Floral 0.8 · Nutty 0.7

What's in it (16)

turkey meat — 454 g
bread crumbs italian style — 118 g
egg — 100 g
regular milk — 44 g
creole seasoning — 10 g
salt — 5 g
unsalted butter — 41 g
all-purpose flour — 23 g
yellow onion — 110 g
green bell pepper — 100 g
celery — 80 g
garlic — 9 g
tomatoes — 794 g
low-salt chicken broth — 237 g
smoked paprika — 5 g
white rice — 355 g

Time & effort: about 42 min · effort: involved

Nutrition (per 100 g, engine-estimated): 112.8 kcal, 7.2 g protein, 2.7 g fat, 17.9 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

In a large bowl, combine the ground turkey, panko, egg, milk, 1 teaspoon of the Cajun seasoning, and 1/2 teaspoon of the salt. Mix gently with your hands just until combined (overmixing makes tough meatballs), then shape into 16 meatballs, about 1 1/2 inches each.
Melt 1 tablespoon of the butter in a large Dutch oven or heavy skillet over medium-high heat. Sear the meatballs in a single layer, working in batches if needed, until deeply browned on two sides, 5-6 minutes total; they won't be cooked through yet. Transfer to a plate.
Reduce the heat to medium and melt the remaining 2 tablespoons butter in the same pot. Whisk in the flour and cook, stirring constantly, until the roux is the color of peanut butter, 8-10 minutes.
Add the onion, bell pepper, and celery to the roux and cook, stirring often, until softened and the onion is translucent, 5-6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the crushed tomatoes, broth, smoked paprika, and the remaining 1 teaspoon Cajun seasoning, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Nestle the meatballs and any accumulated juices back into the gravy. Cover partially and simmer gently, stirring occasionally, until the meatballs reach 165F at the center and the gravy has thickened enough to coat the back of a spoon, 15-18 minutes.
Season the gravy with the remaining 1/2 teaspoon salt and more to taste.
Spoon the meatballs and gravy over the rice to serve.

Dishes with a similar flavor shape

French Lentil Soup — French
Carolina Chicken Perloo — Southern · Lowcountry
Sea Island Red Peas and Rice — Southern · Lowcountry
Chicken and Sausage Jambalaya — Cajun/Creole
Cassoulet — French

Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.