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Experience the warm and familiar flavors of Thanksgiving in an easy and satisfying way with these turkey and stuffing meatballs. Tender ground turkey combines with finely chopped mushrooms, onions, and celery to keep the meatballs moist and flavorful. Traditional stuffing and dried cranberries add a comforting texture and a hint of sweetness, while poultry seasoning and garlic powder deepen the savory notes. Baked until golden and juicy, these meatballs make a perfect appetizer or main dish that brings holiday cheer any time you want it.
I remember making these for a Friendsgiving gathering, and everyone was so surprised by how much they loved the combination. Even my husband who usually prefers straightup stuffing was asking for seconds.
Ingredients
- Mushrooms: finely chopped for moisture and texture look for firm dry specimens for the best results
- Onion: finely chopped choose sweet or yellow for balanced flavor and sweetness
- Celery: fresh and crisp to add classic stuffing flavor and moisture
- Ground turkey breast: lean but not extra lean works best to keep the meatballs tender
- Coarsely ground cornmeal or dry cornbread stuffing: provides hearty texture and depth use what you have on hand
- Dried cranberries: plump and unsweetened for subtle natural sweetness
- Egg: acts as a binder holding everything together without making the mixture dense
- Poultry seasoning: blend packed with fresh herbs for warmth and aroma
- Garlic powder: adds depth and savory notes choose pure powder without fillers
- Kosher salt: brings out the flavors opt for flake style for easier mixing
- Black pepper: freshly ground for gentle heat and brightness
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 make cleanup easier.
- Chop the Vegetables:
- Finely chop the mushrooms onion and celery as small as possible. For an even finer texture pulse them briefly in a food processor. The tiny vegetable pieces help keep the meatballs moist and tender.
- Combine the Ingredients:
- In a large bowl mix together the ground turkey chopped vegetables stuffing or cornmeal cranberries egg and all the seasonings. Stir gently with your hands or a spoon just until combined being careful not to overmix which can make the meatballs tough.
- Form the Meatballs:
- Using a small ice cream scoop or melon baller shape the mixture into one and a half inch meatballs. They should be moist and hold together without crumbling. Place them on your prepared pan spaced about one inch apart for even baking.
- Bake to Perfection:
- Bake uncovered for eighteen to twenty two minutes. The meatballs are done when the centers reach one hundred sixty five degrees Fahrenheit on a meat thermometer and the tops look golden and slightly crispy.
- Serve:
- Serve these meatballs warm sprinkled with fresh parsley if desired. They are great on their own or paired with cranberry sauce for dipping. Adding small skewers makes them easy to serve and enjoy at parties.
My favorite ingredient is the dried cranberries which provide a wonderful pop of subtle sweetness against the savory herbs and turkey. I remember bringing these to my mom’s holiday dinner and everyone was amazed at how much they tasted like traditional stuffing just in meatball form.
Storage Tips
These meatballs are great for making ahead. Once completely cooled store them in an airtight container in the refrigerator for up to three days. To freeze layer them in a zip top bag separating with parchment if needed and reheat straight from frozen in a low oven until warmed through.
Ingredient Substitutions
If you don’t have coarse cornmeal plain or seasoned breadcrumbs work well though you may want to adjust the salt accordingly. For dried cranberries try chopped dried cherries for a slightly different sweetness. For a richer flavor try swapping half the turkey for ground chicken thigh.
Serving Suggestions
Serve these meatballs with a side of cranberry sauce for dipping or nestle them on a bed of baby greens for a lighter meal. Turn them into mini sliders with mustard or aioli for a festive party snack or serve them alongside roasted vegetables for a heartier plate.
These turkey and stuffing meatballs bring Thanksgiving flavors year round and are perfect for parties or weeknight dinners. Make them ahead and reheat for effortless holiday style meals.
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.