Turkey and Stuffing Meatballs 7 Irresistible Secrets
All the cozy flavors of a holiday feast in juicy bite-sized Turkey and Stuffing Meatballs. Tender ground turkey, herby stuffing notes, and a pop of sweet cranberry make this an easy appetizer or main—perfect for parties, meal prep, and weeknights.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment paper
- Small scoop or spoon
- Meat Thermometer
Ingredients
Meatball Mixture
- 1 lb ground turkey breast 93/7 recommended for moisture
- 1 egg lightly beaten
- 1/2 lb mushrooms finely chopped, about 3 cups
- 1 cup onion finely chopped, about 1/2 large
- 1/2 cup celery finely chopped
- 1/2 cup dried cranberries chopped
- 1/2 cup coarsely ground cornmeal or dry cornbread stuffing binder for moisture and flavor
- 1 tsp poultry seasoning
- 1/2 tsp garlic powder
- 1 tsp kosher salt or to taste
- 1/2 tsp black pepper freshly ground
For Serving
- cranberry sauce or turkey gravy optional for dipping
- fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
- In a large bowl combine ground turkey and beaten egg until just mixed. Do not overwork to keep the texture tender.
- Add mushrooms, onion, celery, and dried cranberries. Fold gently to distribute moisture and flavor evenly.
- Sprinkle in cornmeal or dry stuffing, poultry seasoning, garlic powder, salt, and pepper. Mix until the mixture holds together but remains moist.
- Using a small scoop form about 24 meatballs roughly 1½ inches each. Place 1 inch apart on the prepared sheet to promote browning.
- Bake 18–22 minutes until the centers reach 165°F (74°C). Rest 3 minutes, garnish with parsley, and serve with cranberry sauce or gravy.
Notes
Finely chop vegetables to lock in moisture and prevent a chunky texture. If the mixture seems dry add a tablespoon of broth. Freeze raw or baked meatballs on a tray, then store in a freezer bag for up to 3 months. Reheat in a 350°F oven until warmed through.