Turkey and Stuffing Meatballs Recipe
Introduction
These Turkey and Stuffing Meatballs bring together savory turkey, earthy mushrooms, and festive cranberries for a delightful twist on classic meatballs. Perfect as an appetizer or part of a holiday meal, they offer moist, flavorful bites that everyone will enjoy.
Ingredients
- ½ lb. mushrooms, finely chopped (about 3 cups)
- 1 cup onion, finely chopped (about ½ large onion)
- ½ cup celery, finely chopped
- 1 lb. ground turkey breast
- ½ cup coarsely ground cornmeal or dry cornbread stuffing
- ½ cup dried cranberries
- 1 egg, lightly beaten
- 1 tsp poultry seasoning
- ½ tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Step 1: Preheat your oven to 375ºF. Line a sheet pan with parchment paper or lightly brush or spray it with oil to prevent sticking.
- Step 2: In a large bowl, combine the chopped mushrooms, onion, celery, ground turkey, cornmeal or dry stuffing, dried cranberries, beaten egg, poultry seasoning, garlic powder, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Step 3: Using a meatball scoop or melon baller, portion the mixture into 24 meatballs, about 1½ inches each. The mixture should be moist but hold together well. Arrange the meatballs on the prepared sheet pan, spacing them about 1 inch apart.
- Step 4: Bake the meatballs uncovered for 18-22 minutes, or until the centers reach 165ºF on a meat thermometer. Serve warm with mini skewers or cranberry sauce for dipping. Optionally, sprinkle with fresh parsley for a pop of color.
Tips & Variations
- For extra moisture, you can add a splash of chicken broth or a tablespoon of olive oil to the mixture before forming the meatballs.
- If you prefer, substitute dried cranberries with chopped dried cherries or raisins for a different fruity flavor.
- Use gluten-free cornmeal or stuffing to make the recipe gluten-free.
- Serve these meatballs alongside mashed potatoes or as a festive sandwich filling.
Storage
Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. These meatballs also freeze well—place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground chicken instead of turkey?
Yes, ground chicken can be used as a substitute. Keep in mind it may be slightly more moist, so monitor the mixture consistency and adjust the cornmeal if needed.
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and shape them a day in advance, keeping them covered in the refrigerator. Bake them fresh when ready to serve for the best texture and flavor.
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Turkey and Stuffing Meatballs Recipe
- Total Time: 35 minutes
- Yield: 24 meatballs 1x
- Diet: Low Fat
Description
These Turkey and Stuffing Meatballs combine lean ground turkey with savory vegetables, dried cranberries, and flavorful seasonings for a moist, tender, and delicious appetizer or main dish. Perfectly baked to juicy perfection, they offer a delightful balance of textures and flavors and are great for serving with cranberry sauce or on their own.
Ingredients
Main Ingredients
- ½ lb. mushrooms, finely chopped (about 3 cups)
- 1 cup onion, finely chopped (about ½ large onion)
- ½ cup celery, finely chopped
- 1 lb. ground turkey breast
- ½ cup coarsely ground cornmeal or dry cornbread stuffing
- ½ cup dried cranberries
- 1 egg, lightly beaten
- 1 tsp poultry seasoning
- ½ tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat the oven: Preheat your oven to 375ºF (190ºC). Prepare a sheet pan by lining it with parchment paper or by brushing or spraying it lightly with oil to prevent sticking.
- Mix the ingredients: In a large mixing bowl, combine finely chopped mushrooms, onion, celery, ground turkey breast, cornmeal or dry cornbread stuffing, dried cranberries, beaten egg, poultry seasoning, garlic powder, kosher salt, and black pepper. Mix thoroughly until well combined.
- Form the meatballs: Use a meatball scoop or a melon baller to scoop the mixture evenly, forming about 24 meatballs that are approximately 1½ inches in diameter. The mixture should be moist but hold together when placed on the sheet pan. Space the meatballs about 1 inch apart on the prepared pan.
- Bake the meatballs: Place the sheet pan in the preheated oven and bake the meatballs uncovered for 18-22 minutes. Check to ensure the internal temperature of the meatballs reaches 165ºF (74ºC) using a meat thermometer to guarantee they are fully cooked.
- Serve: Remove the meatballs from the oven and serve warm. They work wonderfully on their own with mini skewers or paired with cranberry sauce for dipping. Garnish with a sprinkle of fresh parsley for extra color, if desired.
Notes
- Make sure not to overmix the meatball mixture to keep them tender.
- Using a meat thermometer ensures the meatballs are safely cooked without drying out.
- Substitute dried cranberries with raisins or dried cherries if preferred.
- These meatballs can be prepared in advance and reheated gently in the oven before serving.
- For a gluten-free version, ensure the cornmeal or stuffing is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: turkey meatballs, stuffing meatballs, baked meatballs, holiday appetizers, cranberry meatballs, ground turkey recipe
