Turkey Stuffing Meatballs

Experience the comforting taste of Thanksgiving any time with these turkey and stuffing meatballs. Tender ground turkey combines with moist stuffing mix, fragrant mushrooms, crisp celery, and a touch of sweetness from dried cranberries. Flavored with poultry seasoning and garlic powder, these meatballs bake to a golden finish and make a versatile dish perfect for festive gatherings or easy weeknight meals.

The first time I shared these at a Friendsgiving party they disappeared fast, and even my husband who usually sticks to traditional stuffing was hooked after trying them.

Ingredients

• Mushrooms: finely chopped to add moisture and earthiness select firm dry specimens for the best texture
• Onion: finely chopped sweet or yellow onions balance the savory elements well
• Celery: fresh and crisp to lend moisture and classic stuffing flavor
• Ground turkey breast: choose lean but not extra lean for juiciest results
• Coarsely ground cornmeal or dry cornbread stuffing: to give hearty texture and binding power use what is available
• Dried cranberries: for bursts of subtle natural sweetness pick plump and unsweetened if possible
• Egg: acts as a binder to help all ingredients hold together
• Poultry seasoning: blend with fresh herbs for fragrant warmth
• Garlic powder: pure and additive free to deepen flavor
• Kosher salt: (flake style) to season evenly
• Black pepper: freshly ground for gentle heat and brightness

Instructions

Prep the Oven and Pan:

Preheat your oven to 375 degrees Fahrenheit. Prepare a rimmed sheet pan by lining it with parchment paper or lightly coating it with oil. This prevents sticking and makes cleanup easier.

Chop the Vegetables:

Finely chop the mushrooms, onion, and celery. The smaller the pieces, the more evenly they distribute moisture and flavor throughout the meatballs. Using a food processor can speed this step and ensure a fine texture.

Combine the Ingredients:

In a large bowl, mix the ground turkey, chopped vegetables, stuffing or cornmeal, cranberries, egg, poultry seasoning, garlic powder, salt, and pepper. Stir gently with clean hands or a spoon just until everything is blended. Avoid overmixing to keep the meatballs tender.

Form the Meatballs:

Using a small ice cream scoop or melon baller, portion the mixture into balls about one and a half inches wide. They should be moist but firm enough to hold their shape. Arrange each one about an inch apart on your prepared sheet pan for even cooking.

Bake to Perfection:

Place the pan in your preheated oven and bake uncovered for 18 to 22 minutes. The meatballs are done when their centers reach 165 degrees Fahrenheit on a meat thermometer and their tops appear golden.

Serve:

Enjoy the meatballs warm with a sprinkle of fresh parsley for color. They are perfect as they are or served alongside cranberry sauce for dipping. Adding small skewers turns them into ideal finger foods for parties and get togethers.

I always look forward to the dried cranberries which burst with a gentle sweetness that contrasts beautifully with the savory turkey and herbs. Bringing these to my mom’s holiday dinner was a hit and sparked fun conversations about how stuffing flavors translate so well into meatballs.

Storage tips

These meatballs keep very well. After cooking and cooling, place them in an airtight container and refrigerate for up to three days. To freeze, layer them in a resealable bag and remove excess air. Reheat from frozen in a low oven until warmed through. This makes meal prep a breeze.

Ingredient substitutions

If cornmeal or cornbread stuffing is unavailable, plain or seasoned breadcrumbs work as a binder. Just watch your salt levels if using pre seasoned crumbs. Dried cherries chopped finely are a lovely swap for cranberries and add a new flavor twist. For richer taste try mixing half ground turkey with half ground chicken thigh.

Serving suggestions

Arrange these meatballs on a platter with cranberry sauce for dunking or rest them on a bed of fresh baby greens for a lighter dish. For a festive touch try serving in slider buns spread with creamy mustard or garlic aioli a cozy sandwich perfect for holidays or casual meals.

These turkey and stuffing meatballs are an easy way to enjoy Thanksgiving flavors year round. Serve warm with cranberry sauce for best results.

Common Recipe Questions

→ How do I keep turkey meatballs moist?

Finely chopping onions, celery, and mushrooms adds moisture and prevents dryness. Gently mixing and avoiding overworking the meat helps maintain tenderness.

→ Can I substitute cornmeal with stuffing mix?

Yes, coarsely ground dry cornbread stuffing provides a hearty texture and flavor similar to cornmeal. Both work well to bind the mixture.

→ How can I tell when the meatballs are fully cooked?

They are done when the internal temperature reaches 165°F and the exterior is golden brown while holding shape firmly.

→ What are recommended serving options?

Serve warm as finger foods on skewers or with a side of cranberry sauce. They pair well with mashed potatoes or roasted vegetables.

→ Is it possible to prepare meatballs ahead of time?

Yes, meatballs can be formed in advance and refrigerated. They also freeze well and can be baked or reheated when needed.