Turkey Stuffing Meatballs

These turkey and stuffing meatballs capture the essence of Thanksgiving in a quick and easytomake dish. Combining tender ground turkey with savory stuffing, mushrooms, and dried cranberries creates a comforting flavor profile perfect for festive occasions or cozy dinners any time of year. The dish balances moistness and texture beautifully, making it a crowdpleaser whether served as appetizers or as a main meal.

I first made these meatballs for a Friendsgiving and was surprised at how everyone, even the staunchest traditionalists, loved them. Now they are a requested dish every year.

Ingredients

• Mushrooms: finely chopped add a delicate earthiness choose firm and dry for best texture
• Onion: finely chopped provides sweetness and depth sweet or yellow onions work nicely
• Celery: fresh and crisp gives moisture and that classic stuffing flavor
• Ground turkey breast: lean but not extra lean keeps the meatballs juicy and tender
• Coarsely ground cornmeal or dry cornbread stuffing: contributes hearty texture and nostalgia use whatever you have on hand
• Dried cranberries: bring subtle natural sweetness that contrasts the savory elements pick plump unsweetened ones if possible
• Egg: binds everything together for perfect shape and consistency
• Poultry seasoning blend: infuses savory warmth fresh herbs in the mix create the best aroma
• Garlic powder: offers a soft savory background note look for pure powder without fillers
• Kosher salt: enhances all the flavors and is easier to mix evenly than table salt
• Black pepper: freshly ground adds a gentle kick and freshness

Instructions

Prep the Oven and Pan:

Preheat your oven to 375 degrees Fahrenheit. Line a rimmed sheet pan with parchment paper or lightly oil it to prevent sticking and to make cleanup easier.

Chop the Vegetables:

Finely chop the mushrooms, onion, and celery. The smaller the pieces, the moister and smoother the meatballs will be. For an even finer texture, pulse the veggies in a food processor gently.

Combine the Ingredients:

In a large bowl, add the ground turkey, chopped vegetables, stuffing or cornmeal, dried cranberries, egg, poultry seasoning, garlic powder, kosher salt, and black pepper. Mix gently with your hands or a spoon just until everything is combined. Avoid overmixing to prevent toughness.

Form the Meatballs:

Use a small ice cream scoop or melon baller to portion the meatballs about one and a half inches each. They should hold their shape but still feel tender and moist. Space them about one inch apart on the prepared pan to ensure even baking.

Bake to Perfection:

Place the pan in the preheated oven and bake uncovered for eighteen to twenty two minutes. The meatballs are ready when their centers reach one hundred sixty five degrees Fahrenheit on a meat thermometer and they have a golden top.

Serve:

Serve the meatballs warm. A sprinkle of fresh parsley adds color and freshness. They are excellent on their own or served with cranberry sauce for dipping. Small skewers make them easy to handle for parties or appetizers.

My favorite ingredient has to be the dried cranberries. Their gentle bursts of sweetness perfectly balance the savory turkey and herbs. I once brought these to my mom’s holiday dinner, and she was amazed at how much they tasted like classic stuffing in meatball form. It became a memorable twist on a beloved tradition.

Storage Tips

These meatballs hold up well if prepared ahead. After cooling, store them in an airtight container in the fridge for up to three days. For longer storage, freeze in a single layer inside a zip top bag and reheat from frozen in a low oven.

Ingredient Substitutions

If you do not have cornmeal, plain or seasoned breadcrumbs work finejust adjust the salt accordingly. For dried cranberries, you can substitute chopped dried cherries to add a slight twist. Mixing ground turkey with ground chicken thigh will add richness and extra moisture.

Serving Suggestions

Arrange these meatballs on a platter alongside a bowl of cranberry sauce for dipping. For a lighter meal, serve on a bed of baby greens. One of my favorite ways is to tuck them into slider buns with a swipe of creamy mustard or aioli for a festive sandwich variation.

These turkey and stuffing meatballs make a festive easy to serve addition to any holiday spread. Serve warm with cranberry sauce and a sprinkle of parsley.

FAQs About This Recipe

→ What keeps these turkey meatballs moist?

Finely chopped onions, celery, and mushrooms add moisture while gentle mixing prevents toughness, ensuring tender meatballs.

→ Can I substitute dry stuffing mix for cornmeal?

Yes, coarsely ground dry cornbread stuffing adds flavor and texture, making it an excellent binder alternative.

→ How do I know when the meatballs are cooked thoroughly?

Bake until internal temperature reaches 165°F and meatballs appear golden on top with a firm shape.

→ What are recommended serving options?

Serve warm on skewers with cranberry sauce, alongside mashed potatoes, or in slider buns with mustard or aioli.

→ Is it possible to prepare these meatballs ahead of time?

Yes, meatballs can be shaped in advance and refrigerated or baked and reheated when needed.