Turkey Stuffing Meatballs (Printer-Friendly)
Tender turkey meatballs mixed with stuffing, mushrooms, and cranberries deliver classic comforting flavors.
# What You’ll Need:
→ Vegetables
01 -
3/4 cup finely chopped mushrooms
02 -
1/2 cup finely chopped onion
03 -
1/2 cup finely chopped celery
→ Meat and Binders
04 -
1 pound lean ground turkey breast
05 -
1 large egg
→ Stuffing and Fillers
06 -
3/4 cup coarsely ground dry cornbread stuffing mix
→ Fruits
07 -
1/4 cup dried unsweetened cranberries
→ Seasonings
08 -
1 teaspoon poultry seasoning blend
09 -
1/2 teaspoon garlic powder
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon freshly ground black pepper
# Steps to Make This:
01 -
Preheat the oven to 375°F. Line a rimmed sheet pan with parchment paper or lightly oil it to prevent sticking and facilitate cleanup.
02 -
Finely chop mushrooms, onion, and celery until very small. For best texture and moisture, pulse in a food processor if available.
03 -
In a large mixing bowl, combine ground turkey, chopped vegetables, cornbread stuffing mix, dried cranberries, egg, poultry seasoning, garlic powder, kosher salt, and black pepper. Gently mix by hand or spoon until just combined to avoid toughness.
04 -
Using a small ice cream scoop or melon baller, shape the mixture into meatballs approximately 1.5 inches in diameter. Arrange meatballs about 1 inch apart on the prepared baking sheet to ensure even cooking.
05 -
Place the baking sheet in the preheated oven and bake uncovered for 18 to 22 minutes. Meatballs are done when an internal temperature of 165°F is reached and they are golden on top.
06 -
Serve warm, optionally garnished with fresh parsley. These are delicious on their own or paired with cranberry sauce for dipping. Small skewers make them easy to serve as appetizers.
# Additional Notes:
01 -
Finely chopping vegetables and spacing meatballs evenly promotes moisture retention and even cooking.
02 -
Do not overmix to prevent dense meatballs.
03 -
Meatballs can be refrigerated for up to 3 days or frozen for up to one month.