Turkey Stuffing Meatballs (Printer-Friendly Version)
Savory turkey meatballs with stuffing, cranberries, and herbs, baked golden and perfect for holiday gatherings.
# Ingredients Needed:
→ Vegetables
01 -
½ cup finely chopped mushrooms
02 -
¼ cup finely chopped yellow or sweet onion
03 -
⅓ cup finely chopped fresh celery
→ Protein and Binders
04 -
1 lb ground turkey breast (lean, not extra lean)
05 -
1 large egg
→ Dry Ingredients
06 -
½ cup coarsely ground dry cornbread stuffing mix or cornmeal
07 -
¼ cup dried unsweetened cranberries
→ Seasonings
08 -
1 tsp poultry seasoning blend
09 -
½ tsp garlic powder
10 -
1 tsp kosher salt (flake-style)
11 -
½ tsp freshly ground black pepper
# Step-by-Step Directions:
01 -
Set oven to 375°F. Line a rimmed sheet pan with parchment paper or lightly oil to prevent sticking and simplify cleanup.
02 -
Chop mushrooms, onion, and celery into fine pieces to ensure moisture retention and tender texture. Optionally pulse in a food processor for extra fine consistency.
03 -
In a large mixing bowl, gently combine ground turkey, chopped vegetables, stuffing or cornmeal, dried cranberries, egg, and all seasonings. Mix just until integrated to avoid toughness.
04 -
Using a 1.5-inch ice cream scoop or melon baller, shape the mixture into uniform meatballs. Arrange them evenly spaced about 1 inch apart on the prepared pan.
05 -
Bake uncovered for 18 to 22 minutes until the internal temperature reaches 165°F and meatballs develop a golden crust.
06 -
Serve meatballs warm, optionally garnished with fresh parsley. Ideal with cranberry sauce for dipping or skewered for easy serving at gatherings.
# Helpful Hints:
01 -
Finely chopping the vegetables ensures moisture retention and a tender texture, while spacing meatballs properly promotes even browning.
02 -
Use a meat thermometer to confirm doneness at 165°F for safety and optimal juiciness.