There is something truly magical about these Turkey and Stuffing Meatballs Recipe that brings the warm, comforting spirit of Thanksgiving right to your table, any time of year. Imagine tender ground turkey mixed with finely chopped mushrooms, onions, and celery, all nestled together with cornbread stuffing and dried cranberries. This combination offers a delightful blend of savory, sweet, and herbaceous flavors that make every bite a celebration. Whether you’re planning a festive Friendsgiving or simply want a cozy meal that feels like a holiday hug, these meatballs are an absolute showstopper.
Ingredients You’ll Need
This Turkey and Stuffing Meatballs Recipe relies on simple yet thoughtful ingredients that each play an important role in creating its unique taste and texture. From the moisture-adding mushrooms to the sweet burst of cranberries, every element works in harmony to deliver a mouthwatering experience.
- ½ lb. finely chopped mushrooms: Adds moisture and a subtle earthy flavor that keeps the meatballs juicy.
- 1 cup finely chopped onion: Brings natural sweetness and depth; finely chopping is key for a smooth texture.
- ½ cup finely chopped celery: Adds a subtle crunch and fresh flavor to balance richness.
- 1 lb. ground turkey breast: The lean protein base that keeps the meatballs light yet hearty.
- ½ cup coarsely ground cornmeal or dry cornbread stuffing: Infuses classic stuffing flavor and provides structure.
- ½ cup dried cranberries: Offers a burst of sweetness and a lovely contrast to savory notes.
- 1 egg, lightly beaten: Acts as the binder to hold everything together perfectly.
- 1 teaspoon poultry seasoning: Brings that traditional warm herb flavor we all love in Thanksgiving dishes.
- ½ teaspoon garlic powder: Adds a gentle garlicky punch without overpowering the mixture.
- 1 teaspoon kosher salt: Enhances all the flavors beautifully.
- ½ teaspoon black pepper: Gives just the right bit of mild heat and balance.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Turkey and Stuffing Meatballs Recipe
Step 1: Prep Your Ingredients
Begin by finely chopping mushrooms, onions, and celery—either by hand for control or with a food processor for speed. This fine chopping is crucial to keep the meatballs moist and soft while blending the flavors evenly throughout the mixture.
Step 2: Combine the Mixture
In a large bowl, combine the ground turkey with the mushrooms, onions, celery, cornbread stuffing, dried cranberries, beaten egg, poultry seasoning, garlic powder, kosher salt, and black pepper. Mix thoroughly but gently, ensuring every ingredient is evenly distributed without overworking the meat, which helps keep the meatballs tender.
Step 3: Shape the Meatballs
Using a meatball scoop or melon baller, portion out the mixture into approximately 24 meatballs, each about 1½ inches in diameter. Lightly moisten your hands or use gloves to prevent sticking, shaping them into rounds that hold together but remain moist.
Step 4: Bake to Perfection
Arrange the meatballs on a parchment-lined or oiled baking sheet, spacing them at least 1 inch apart to allow even browning. Bake in a preheated oven at 375ºF for 18 to 22 minutes, or until a meat thermometer reads 165ºF in the center. The baking process ensures they’re perfectly cooked inside with a gentle golden crust outside.
How to Serve Turkey and Stuffing Meatballs Recipe
Garnishes
These meatballs are beautiful on their own, but a sprinkle of fresh parsley or thyme adds a lovely bright green pop and fresh aroma that complements the rich flavors. Serve them warm with toothpicks or mini skewers for easy grazing at gatherings.
Side Dishes
For a complete meal, pair these meatballs with classic mashed potatoes, roasted Brussels sprouts, or a fresh green salad to balance the richness. They also shine alongside creamy cranberry sauce or a tangy mustard dip to highlight the holiday-inspired flavors.
Creative Ways to Present
Think beyond the traditional serving platter! Transformed into sliders with soft dinner rolls and a smear of cranberry sauce, these meatballs become addictive mini sandwiches. You can also skewer them with colorful veggies for an eye-catching appetizer platter perfect for party settings.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store leftover meatballs in an airtight container in the refrigerator for up to 3 days. This makes for a super convenient lunch or quick dinner option during busy weekdays.
Freezing
Forging ahead? Freeze the uncooked meatballs individually on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for about 2 months, ready to bake fresh whenever the mood strikes for that cozy Turkey and Stuffing Meatballs Recipe vibe.
Reheating
To reheat, bake the meatballs in a 350ºF oven until warmed through, about 10 minutes, or microwave them covered on medium power. This helps maintain their moistness and prevents drying out, so they taste freshly made every time.
FAQs
Can I substitute ground turkey breast with another meat?
Absolutely! Ground chicken or even a mix of ground pork and turkey can work well if you want a slightly different flavor or texture. Just keep in mind turkey breast is very lean, so other meats might alter the moisture levels slightly.
Is it necessary to use dried cranberries in the recipe?
Dried cranberries add a subtle sweetness and tart contrast that really elevates the dish, but feel free to swap them for dried cherries or even raisins if you prefer. Each will offer a unique twist while staying in harmony with the stuffing flavors.
Can I make this recipe gluten-free?
Yes! Use gluten-free cornbread stuffing or replace the cornbread with gluten-free breadcrumbs or crushed gluten-free crackers. Just ensure the other ingredients you use are also gluten-free.
What’s the best way to ensure meatballs don’t dry out?
Finely chopping the vegetables adds moisture, and not overmixing the meat helps keep them tender. Also, baking instead of frying evenly cooks the meatballs and preserves juiciness.
How should I serve these at a party or gathering?
Serve warm on a pretty platter with toothpicks or mini skewers, alongside small bowls of cranberry sauce or mustard dip. They make a festive finger-food that guests will love grazing throughout the celebration.
Final Thoughts
Once you try this Turkey and Stuffing Meatballs Recipe, it will quickly become one of your favorite ways to capture that heartwarming taste of the holidays. It’s straightforward to make, tastes incredible, and is always a crowd-pleaser whether at a party or a casual weeknight dinner. I can’t wait for you to enjoy these bite-sized bundles of cozy, delicious goodness as much as I do!
PrintTurkey and Stuffing Meatballs Recipe
These Turkey and Stuffing Meatballs capture the flavors of Thanksgiving in every bite, making them perfect for Friendsgiving menus or holiday party appetizers. Featuring a delicious blend of ground turkey, finely chopped vegetables, dried cranberries, and cornbread stuffing, these meatballs are moist, flavorful, and oven-baked to juicy perfection.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 meatballs (serves 8)
- Category: Appetizer, Entree
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- ½ lb. mushrooms, finely chopped (about 3 cups)
- 1 cup onion, finely chopped (about ½ large onion)
- ½ cup celery, finely chopped
Main
- 1 lb. ground turkey breast
- ½ cup coarsely ground cornmeal or dry cornbread stuffing
- ½ cup dried cranberries
- 1 egg, lightly beaten
Seasonings
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375ºF. Line a sheet pan with parchment paper or grease it lightly with oil to prevent sticking.
- Mix Ingredients: In a large bowl, combine the finely chopped mushrooms, onion, celery, ground turkey breast, cornbread stuffing, dried cranberries, beaten egg, poultry seasoning, garlic powder, kosher salt, and black pepper. Mix until all ingredients are well incorporated.
- Form Meatballs: Using a meatball scoop or melon baller, shape the mixture into 24 meatballs, each about 1½ inches in diameter. The mixture should be moist but firm enough to hold its shape. Place the meatballs on the prepared sheet pan spaced at least 1 inch apart for even cooking and browning.
- Bake: Bake the meatballs uncovered in the preheated oven for 18-22 minutes, or until the internal temperature reaches 165ºF when checked with a meat thermometer. The meatballs should be cooked through and sitting on a golden-brown crust.
- Serve: Serve the meatballs warm, optionally with mini skewers as appetizers. They pair wonderfully with cranberry sauce for dipping and a sprinkle of fresh parsley for color.
Notes
- Finely chopping the onion and celery by hand or with a food processor ensures a smooth texture and helps the meatballs retain moisture.
- Use gloved hands and a scoop for forming meatballs to minimize mess and achieve consistent sizes, which promotes even cooking.
- Spacing meatballs at least 1 inch apart on the pan helps them brown evenly rather than steaming.
