Turkey and Stuffing Meatballs Recipe

Imagine capturing all the festive flavors of a holiday meal in one tender, juicy bite — that’s exactly what you get with Turkey and Stuffing Meatballs. Each mouthful delivers savory turkey, herby stuffing, subtle sweetness from cranberries, and just the right amount of bite from celery and onion. Whether you’re making these for a Friendsgiving appetizer or adding something special to your weeknight, Turkey and Stuffing Meatballs bring everything you love about the season together in a surprising new way.

Ingredients You’ll Need

The magic of Turkey and Stuffing Meatballs comes from a handful of well-chosen ingredients that create big flavor with little effort. Every item not only adds deliciousness, but also helps with the dish’s signature texture and color.

• Mushrooms (½ lb., finely chopped): These give softness and earthy depth, merging so naturally with the turkey that even picky eaters won’t guess they’re in there.
• Onion (1 cup, finely chopped): Adds an aromatic sweetness that balances all the other flavors — chop them fine for the smoothest meatballs.
• Celery (½ cup, finely chopped): Lends color and a fresh, subtle crunch to every bite.
• Ground turkey breast (1 lb.): The star of Turkey and Stuffing Meatballs, lean and loaded with protein, making each bite savory and satisfying.
• Coarsely ground cornmeal or dry cornbread stuffing (½ cup): Brings that unmistakable stuffing texture — choose your favorite here!
• Dried cranberries (½ cup): Little pops of tart-sweetness that brighten up the dish and give a nod to traditional holiday sides.
• Egg (1, lightly beaten): Helps everything stick together without being dense.
• Poultry seasoning (1 teaspoon): The signature “Thanksgiving” flavor, thanks to classic herbs like sage and thyme.
• Garlic powder (½ teaspoon): For gentle background warmth without overpowering other flavors.
• Kosher salt (1 teaspoon): Essential for bringing out every savory and sweet note.
• Black pepper (½ teaspoon): Adds a bit of kick and rounds out the flavor profile.

How to Make Turkey and Stuffing Meatballs

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 375ºF. Line a sheet pan with parchment paper for easy cleanup, or give it a quick brush or spray of oil to prevent sticking. Laying this foundation first means you can transfer the meatballs straight to the oven with zero fuss.

Step 2: Combine All Ingredients

Grab a large mixing bowl and toss in your ground turkey, chopped mushrooms, onion, celery, cornmeal or stuffing, cranberries, the egg, and all your seasonings. You want the mixture to be cohesive but not overworked — mix just until everything comes together smoothly. The result should look quite moist (that’s a good sign for tender Turkey and Stuffing Meatballs!).

Step 3: Shape the Meatballs

To keep things neat and uniform, use a meatball scoop or even a melon baller to portion the mixture into about 24 meatballs, roughly 1½ inches across. If you use gloved hands, it’s less sticky and helps you get perfectly smooth rounds. Lay them out on your prepared baking sheet, making sure there’s at least an inch between each one for perfect browning.

Step 4: Bake to Juicy Perfection

Slide the sheet pan into your hot oven and bake, uncovered, for 18–22 minutes. The goal is a golden outside and a perfectly cooked interior. A meat thermometer is your friend here — you want the Turkey and Stuffing Meatballs to hit 165ºF in the center. Don’t overbake or you risk losing that tender, juicy bite.

Step 5: Let Them Shine

Once baked, let the meatballs rest for a couple of minutes before serving. They’re delicious straight from the oven, but I love to sprinkle a little fresh parsley on top for an extra burst of color and an herby aroma. Serve them warm with toothpicks or mini skewers, and don’t forget a little bowl of cranberry sauce on the side for dipping!

How to Serve Turkey and Stuffing Meatballs

Garnishes

Fresh parsley is a simple, gorgeous garnish that gives these meatballs a flash of color. For something extra special, you can also dust them with a little finely grated lemon zest or scatter pomegranate seeds over the platter. These details help Turkey and Stuffing Meatballs truly stand out on any table.

Side Dishes

Pair your meatballs with creamy mashed potatoes, roasted Brussels sprouts, or a simple green salad for a well-rounded holiday meal. If you’re serving a crowd, offer a basket of warm dinner rolls alongside — they’re perfect for scooping up any extra cranberry sauce!

Creative Ways to Present

Try stacking Turkey and Stuffing Meatballs on a festive appetizer platter with small skewers, nestling them on mini toasts for an open-faced slider vibe, or arranging them in a shallow bowl with extra gravy or cranberry sauce for dunking. Kids love their mini size, and adults appreciate their fun, unexpected twist on turkey dinner.

Make Ahead and Storage

Storing Leftovers

Once cooled, pack any leftover Turkey and Stuffing Meatballs into an airtight container and refrigerate. They’ll keep fresh and flavorful for up to three days — just enough time to add a bit of festive spirit to your lunches or snacks.

Freezing

For longer storage, freeze cooked meatballs on a baking sheet until solid, then transfer to a zip-top freezer bag. They’ll last up to two months. When you want that holiday flavor in a flash, just thaw and reheat for instant comfort!

Reheating

For best results, warm Turkey and Stuffing Meatballs gently in a 325ºF oven until heated through, or microwave in 20-second bursts. If reheating from frozen, thaw first or bake covered with a splash of broth or gravy to keep them juicy.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works beautifully in place of turkey, though the flavor will be a bit milder. Just make sure to use ground chicken breast for a similarly lean, light texture.

What stuffing should I use if I don’t have cornbread stuffing?

If you don’t have cornbread stuffing, plain dried breadcrumbs or even crushed crackers can do the trick in a pinch. The texture may change slightly, but the meatballs will still bind and bake up nicely.

How can I make Turkey and Stuffing Meatballs gluten-free?

To make these gluten-free, simply choose a gluten-free cornbread stuffing or use coarsely ground gluten-free cornmeal or breadcrumbs. Always double-check your dried cranberries and seasonings, too!

Can I prepare the mixture ahead and bake later?

Definitely! You can mix and shape the meatballs up to a day ahead, then cover tightly and refrigerate until you’re ready to bake. Just add a couple extra minutes to the bake time if putting chilled meatballs straight into the oven.

What’s the best dipping sauce for Turkey and Stuffing Meatballs?

Classic cranberry sauce is the most festive and flavorful dip, but you could also try a turkey gravy, honey-mustard, or a tangy chutney. Each brings out a different side of these irresistible meatballs!

Final Thoughts

If you want all the flavors of the holiday table with a fresh, playful approach, you can’t go wrong with Turkey and Stuffing Meatballs. Whether you serve them as party bites or main dish stars, they’re sure to bring people together and spark a little joy at any gathering. Give them a try and watch everyone reach for seconds!

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