Turkey Stuffing Meatballs (Printer-Friendly)
Tender turkey meatballs with stuffing, mushrooms, and cranberries baked golden with aromatic herbs and spices.
# What You’ll Need:
→ Produce
01 -
1 cup finely chopped mushrooms
02 -
½ cup finely chopped onion
03 -
½ cup finely chopped celery
→ Meats
04 -
1 pound ground turkey breast (lean, not extra lean)
→ Dry Ingredients
05 -
½ cup coarsely ground dry cornbread stuffing or cornmeal
06 -
¼ cup dried cranberries (unsweetened, plump)
07 -
1 teaspoon poultry seasoning blend
08 -
½ teaspoon garlic powder
09 -
1 teaspoon kosher salt
10 -
½ teaspoon freshly ground black pepper
→ Other
11 -
1 large egg
# Steps to Follow:
01 -
Heat the oven to 375°F. Line a rimmed sheet pan with parchment paper or lightly oil to prevent sticking and facilitate cleanup.
02 -
Finely chop mushrooms, onion, and celery. For an even finer texture that enhances moisture, pulse in a food processor.
03 -
In a large bowl, gently mix ground turkey, chopped vegetables, stuffing or cornmeal, dried cranberries, egg, poultry seasoning, garlic powder, kosher salt, and black pepper until just combined to avoid toughness.
04 -
Using a small ice cream scoop or melon baller, shape meatballs approximately 1.5 inches in diameter. Arrange them about 1 inch apart on the prepared pan, ensuring they hold their shape while remaining moist.
05 -
Bake uncovered for 18 to 22 minutes until the internal temperature reaches 165°F and they are golden brown on top.
06 -
Serve the meatballs warm, optionally garnished with fresh parsley. Ideal with cranberry sauce for dipping or as is, perfect for appetizers or main dishes.
# Helpful Hints:
01 -
Finely chopping vegetables retains moisture, ensuring tender, juicy meatballs.
02 -
Space meatballs evenly on the pan to promote even browning and cooking.
03 -
Avoid overmixing to prevent dense texture.