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These turkey and stuffing meatballs bring the comforting essence of Thanksgiving to your table anytime you want. Tender ground turkey blends seamlessly with classic stuffing ingredients like finely chopped mushrooms celery and onion plus dried cranberries for a touch of sweet balance. The addition of poultry seasoning and garlic powder infuses every bite with warmth and festive aroma. Baked to a golden finish they work great as party appetizers or a cozy main dish when you crave those holiday flavors without hours in the kitchen.
When I first served these meatballs at a Friendsgiving everyone kept asking for the recipe even my husband who usually prefers traditional stuffing became a fan after tasting them
Ingredients
- Mushrooms: finely chopped to add moisture and umami — choose firm dry mushrooms for the best texture
- Onion: finely chopped — sweet or yellow onions work well to balance flavors smoothly
- Celery: fresh and crisp to contribute moisture and that classic stuffing feel
- Ground turkey breast: lean but not extra lean helps keep the meatballs juicy
- Coarsely ground cornmeal or dry cornbread stuffing: provides hearty texture and flavor — use whichever you have on hand
- Dried cranberries: plump and unsweetened offer a subtle natural sweetness
- Egg: acts as a binder to hold the ingredients together
- Poultry seasoning: blend packed with fresh herbs adds depth and warmth
- Garlic powder: pure powder without additives deepens the savory profile
- Kosher salt: flake—style salt evenly enhances the savory notes
- Freshly ground black pepper: provides a gentle heat and brightness
Instructions
- Prep the Oven and Pan:
- Preheat the oven to 375 degrees Fahrenheit. Line a rimmed sheet pan with parchment paper or lightly oil it so the meatballs do not stick and cleanup is easy.
- Chop the Vegetables:
- Finely dice the mushrooms onion and celery. The smaller the pieces the smoother and moister the meatballs will be. Using a food processor on a pulse setting can get an extra fine texture.
- Combine the Ingredients:
- In a large mixing bowl combine the ground turkey chopped vegetables stuffing or cornmeal dried cranberries egg and seasonings. Mix gently with clean hands or a spoon just until everything is incorporated. Avoid overmixing which can toughen the meatballs.
- Form the Meatballs:
- Using a small ice cream scoop or melon baller shape the mixture into balls about one and a half inches in diameter. The meatballs should hold their shape but feel moist and tender as you form them. Place them spaced about one inch apart on the prepared baking sheet.
- Bake to Perfection:
- Put the pan in the oven and bake uncovered for eighteen to twenty—two minutes. They are done when an internal meat thermometer reads one hundred sixty—five degrees Fahrenheit and the tops are golden brown.
- Serve:
- Serve these meatballs warm with a sprinkle of fresh parsley for added color. They are delicious on their own or with cranberry sauce on the side for dipping. Small skewers make them perfect finger foods for parties.
My favorite part has to be the dried cranberries which add a subtle sweet pop that contrasts beautifully with the savory turkey and herbs. Bringing these to my mom’s holiday dinner was a hit as she loved how much the flavor reminded her of classic stuffing in a fun meatball form.
Storage Tips
These meatballs hold up really well when prepared ahead. After cooling store in an airtight container in the refrigerator for up to three days. They freeze beautifully; just layer them in a zip—top bag without crowding and reheat slowly in a low oven straight from frozen.
Ingredient Substitutions
If you do not have cornmeal use plain or seasoned breadcrumbs but adjust the salt accordingly. For the dried cranberries try chopped dried cherries to mix things up. For extra richness try using half ground turkey and half ground chicken thighs.
Cultural and Historical Context
Thanksgiving flavors run deeply in American food tradition with stuffing often being the centerpiece of the meal. Rolling those flavors into meatballs captures the nostalgic festive feeling any time you want without needing to roast a whole turkey.
These turkey and stuffing meatballs are an easy way to enjoy Thanksgiving flavors any time of year. They reheat well and are perfect for gatherings.
Common Recipe Questions
- → What keeps these turkey meatballs moist?
Finely chopping onions, celery, and mushrooms adds moisture. Gentle mixing and proper spacing on the baking sheet also prevent dryness.
- → Can dried stuffing mix be used instead of cornmeal?
Yes, coarsely ground dry cornbread stuffing adds hearty texture and flavor, working well as a binder in the mixture.
- → How do I know when the meatballs are done baking?
They’re done when the internal temperature reaches 165°F and the exterior appears golden brown.
- → What are some serving suggestions?
Serve warm with cranberry sauce for dipping, on skewers as appetizers, or alongside mashed potatoes and roasted vegetables.
- → Can meatballs be prepared in advance?
Yes, they can be shaped ahead, refrigerated until ready to bake, or baked then reheated later without losing moisture.