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These Turkey and Stuffing Meatballs capture all the cozy flavors of Thanksgiving in one tidy bite. Whether you are looking for a crowd-pleasing holiday appetizer or an easy addition to a Friendsgiving menu these meatballs bring festive comfort without the fuss of a full bird and pan of stuffing.
When I first made these for an office Friendsgiving nobody missed the big turkey centerpiece. That cranberry pop is always the favorite surprise.
Gather Your Ingredients
- Mushrooms: These give the meatballs juiciness and a savory depth. Look for firm mushrooms and avoid any with dark spots or wrinkled skin
- Onion: Finely chopped onion adds natural sweetness and moisture. Choose heavy onions with shiny skins
- Celery: This brings fresh crunch and balances the savoriness. Seek crisp stalks that snap easily and show no browning
- Ground turkey breast: Lean and mild, it lets stuffing flavors shine. Choose turkey that is pink and has no off smell
- Coarsely ground cornmeal or dry cornbread stuffing: This helps bind and adds that classic stuffing flavor. Look for golden cornmeal or a chunky stuffing mix
- Dried cranberries: These give tart contrast and a Thanksgiving feel. Use plump dried cranberries and avoid any that look hard or shriveled
- Egg: The egg binds everything together. Use a fresh large egg for best hold
- Poultry seasoning: A mix of sage, thyme, marjoram, and rosemary, this is the key to that signature holiday flavor. Buy a fresh jar with a strong aroma
- Garlic powder: Quiet flavor booster to balance the herbs. Always check for clumping in your spice jar to ensure freshness
- Kosher salt: Salt wakes up the flavors and keeps the turkey from tasting flat. Choose pure kosher salt for easiest mixing and even flavor
- Black pepper: Gives a tiny bit of heat and classic depth. Use freshly ground for the most flavor
How to Make It
- Prepare the Sheet Pan:
- Preheat your oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper or brush lightly with oil so the meatballs release easily
- Mix Everything Together:
- Grab a big mixing bowl. Add your chopped onion, celery, mushrooms, ground turkey, cornmeal or stuffing, dried cranberries, egg, poultry seasoning, garlic powder, salt, and pepper. Use clean hands or a big spoon and mix until evenly combined but do not overwork or the meatballs may get tough
- Form the Meatballs:
- With a meatball scoop or melon baller, portion out about one and a half inch meatballs. Aim for twenty four even pieces. They should feel very moist but should hold their shape. Place them at least one inch apart on your prepared sheet pan so they brown nicely
- Bake to Perfection:
- Place the pan in the oven and bake uncovered for eighteen to twenty two minutes. Check with a meat thermometer and remove when the centers reach one hundred sixty five degrees Fahrenheit for safe and juicy meatballs. They should be lightly golden and just firm
- Serve Warm:
- Arrange the meatballs on a platter with mini forks or skewers. These are fantastic just as they are, though a side of cranberry sauce makes a festive dip
When I add the cranberries I always think of my grandmother passing the cranberry sauce at our holiday table. Sometimes I double them for extra tartness and my kids gobble them up first.
Flavor Boosters
Chop vegetables very small for even mixing and always check meatball temperature to prevent dryness. Rest meatballs a few minutes before serving so they stay juicier and tasty.
Serving Suggestions
Serve warm with cranberry sauce or a Dijon mustard dip. These also pair well with mini rolls for party sliders. For a main course, surround with roasted green beans and mashed sweet potatoes and pour a little warm turkey gravy over the top.
Creative Twists
No cornbread stuffing on hand? Swap for plain breadcrumbs or even a handful of crushed crackers. Dried cherries or chopped dried apricots can replace the cranberries. Use ground chicken if you cannot find turkey, but stick with a lean version to keep the texture right.
Freezer ready and holiday perfect, these meatballs mean everyone can enjoy the best flavors of Thanksgiving without any fuss. Try them once and you might find them replacing your usual turkey centerpiece.
Common Questions About This Recipe
- → Can I use ground chicken instead of turkey?
Yes, ground chicken can be a suitable substitute for turkey, though the flavor will be slightly milder and the texture may vary.
- → What's the best way to keep the meatballs moist?
Finely chopping mushrooms, onion, and celery adds moisture. Don't overbake, and avoid compressing the mixture too tightly.
- → Can I prepare these meatballs ahead of time?
Absolutely. You can form and refrigerate the mixture, or bake the meatballs and reheat them before serving.
- → Are there gluten-free options for the stuffing?
Yes, use gluten-free cornmeal or a gluten-free stuffing mix to suit dietary needs without sacrificing flavor.
- → What dipping sauces pair well with these meatballs?
Cranberry sauce is a classic choice. Gravy or a mustard-based dip also complement the savory notes.
- → Can I freeze leftover meatballs?
Yes, let them cool completely, then freeze in an airtight container. Reheat in the oven or microwave as needed.