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These turkey and stuffing meatballs bring all the familiar flavors of Thanksgiving into a simple, comforting dish that can be enjoyed any time of year. Tender ground turkey blended with aromatic vegetables, hearty stuffing or cornmeal, and bursts of dried cranberries create meatballs that are moist, flavorful, and perfect for festive gatherings or casual dinners. Baking them until golden gives a beautiful finish that invites everyone to dive in.
I first made these for a Friendsgiving and was blown away when even the biggest stuffing skeptics asked me for the recipe. They’re pure comfort in every bite.
Ingredients
- Mushrooms: finely chopped to add moisture and earthiness select firm dry mushrooms for best texture
- Onion: use sweet or yellow onions finely chopped to balance flavors without overpowering
- Celery: fresh and crisp adds a classic stuffing flavor and keeps meatballs juicy
- Ground turkey breast: lean but not extra lean to ensure juicy tender meatballs
- Coarsely ground cornmeal or dry cornbread stuffing: provides hearty texture and absorbs moisture well choose according to what is available or your preference
- Dried cranberries: select plump unsweetened ones for a natural subtle sweetness
- Egg: binds everything together helping the meatballs keep their shape
- Poultry seasoning: blend rich in fresh herbs brings warmth and that signature holiday scent
- Garlic powder: provides depth without overwhelming other flavors look for pure powder with no additives
- Kosher salt: enhances all savory notes opt for flake style for ease of mixing
- Black pepper: freshly ground adds gentle heat 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 the surface to prevent sticking and make cleanup easier.
- Chop the Vegetables:
- Finely chop the mushrooms onion and celery. The smaller the pieces the more evenly they distribute moisture keeping the meatballs tender. You can use a food processor to pulse the vegetables finely but avoid making a paste.
- Combine the Ingredients:
- In a large bowl gently mix the ground turkey chopped vegetables stuffing or cornmeal dried cranberries egg and all seasonings. Use your hands or a spoon mixing just until everything is well combined. Avoid overmixing because that can make the meatballs tough.
- Form the Meatballs:
- Use a small ice cream scoop or melon baller to shape meatballs about one and a half inches in diameter. They should feel moist and hold together firmly without being compressed too hard. Arrange them about one inch apart on your prepared baking sheet.
- Bake to Perfection:
- Place the pan in the preheated oven and bake uncovered for eighteen to twenty two minutes. The meatballs are done when the internal temperature reaches one hundred sixty five degrees Fahrenheit and the tops are golden brown.
- Serve:
- Serve warm with a sprinkle of fresh parsley for a pop of color. They are tasty on their own or served with cranberry sauce for dipping. For parties try small skewers to make them easy to grab and enjoy.
My favorite ingredient here is the dried cranberries because their subtle sweetness balances the savory turkey and herbs beautifully. One holiday at my mom’s I brought a batch and she was amazed how they captured the stuffing flavor in a new fun form.
Storage Tips
Once cooled store leftover meatballs in an airtight container in the refrigerator for up to three days. For longer storage freeze in a single layer on a tray then transfer to a ziptop bag or airtight container and keep frozen for up to one month. Reheat gently in a low oven or microwave.
Ingredient Substitutions
If you do not have cornmeal dry seasoned breadcrumbs or plain breadcrumbs work well but adjust salt accordingly. Dried cherries chopped can substitute for cranberries for a slightly different fruity note. To enrich the flavor try mixing turkey with ground chicken thigh in equal parts.
Serving Suggestions
These meatballs are lovely piled on a platter with a bowl of cranberry sauce for dipping or served atop fresh baby greens for a lighter meal option. A favorite of mine is putting them inside slider buns with a spread of creamy mustard or aioli for a festive sandwich treat.
These turkey and stuffing meatballs are an easy way to enjoy holiday flavors year round and work well for meals or parties. They reheat nicely and freeze well for future quick dinners.
Common Questions About Recipes
- → What keeps these turkey meatballs moist?
Finely chopped onions, celery, and mushrooms help retain moisture. Mixing gently and not overworking the meat ensures tender meatballs.
- → Can I substitute dried stuffing mix for cornmeal?
Yes, coarsely ground dry cornbread stuffing adds hearty texture and flavor, making it a great binding option in place of cornmeal.
- → How do I know when the meatballs are fully cooked?
Bake until the internal temperature reaches 165°F and the exterior is golden brown, ensuring they hold their shape firmly.
- → What are recommended serving ideas?
Serve warm on skewers with cranberry sauce for dipping, or alongside mashed potatoes and roasted vegetables for a festive meal.
- → Can these meatballs be prepared ahead of time?
Yes, you can prepare and shape them in advance, refrigerate, and bake when ready. They also freeze well and reheat nicely.