Turkey Stuffing Meatballs (Printer-Friendly)
Tender turkey balls combined with stuffing and cranberries, enhanced with fresh veggies and warming spices.
# What You'll Need:
→ Vegetables
01 -
120 ml finely chopped mushrooms
02 -
120 ml finely chopped yellow onion
03 -
120 ml finely chopped fresh celery
→ Protein
04 -
450 g ground turkey breast (lean, not extra lean)
→ Binders and Fillers
05 -
120 ml coarsely ground cornmeal or dry cornbread stuffing
06 -
30 g dried cranberries, unsweetened
07 -
1 large egg
→ Seasonings
08 -
1 tsp poultry seasoning blend
09 -
0.5 tsp garlic powder
10 -
1 tsp kosher salt (flake-style)
11 -
0.5 tsp freshly ground black pepper
# Steps to Follow:
01 -
Set oven to 375°F. Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking and ease cleanup.
02 -
Finely chop mushrooms, onion, and celery to retain moisture and achieve smooth texture. Use a food processor if desired for finer consistency.
03 -
In a large mixing bowl, gently combine ground turkey, chopped vegetables, cornmeal or stuffing, dried cranberries, egg, and all seasonings. Mix until uniformly incorporated without overworking.
04 -
Using a small ice cream scoop or melon baller, shape mixture into 1.5-inch diameter meatballs. Arrange on prepared pan approximately 1 inch apart.
05 -
Bake uncovered in preheated oven for 18 to 22 minutes, until internal temperature reaches 165°F and meatballs are golden on top.
06 -
Serve warm, garnished with fresh parsley if desired. Ideal paired with cranberry sauce for dipping or on small skewers for appetizers.
# Extra Suggestions:
01 -
Finely chopping the vegetables increases moisture retention, resulting in tender meatballs. Avoid overmixing to keep texture light.
02 -
These meatballs can be made ahead and refrigerated for up to three days or frozen for up to one month.