Turkey and Stuffing Meatballs (Print-Friendly Version)
Tender turkey meatballs combine classic stuffing flavors, ideal for parties or festive dinners.
# Ingredients You’ll Need:
→ Main
01 -
8 ounces mushrooms, finely chopped (about 3 cups)
02 -
1 cup onion, finely chopped (about 1/2 large onion)
03 -
1/2 cup celery, finely chopped
04 -
16 ounces ground turkey breast
05 -
1/2 cup coarsely ground cornmeal or dry cornbread stuffing
06 -
1/2 cup dried cranberries
07 -
1 large egg, lightly beaten
08 -
1 teaspoon poultry seasoning
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1/2 teaspoon garlic powder
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1 teaspoon kosher salt
11 -
1/2 teaspoon ground black pepper
# How to Make It:
01 -
Set oven to 375°F. Line a baking sheet with parchment paper or grease lightly with oil.
02 -
In a large bowl, thoroughly mix mushrooms, onion, celery, ground turkey, cornmeal or dry stuffing, cranberries, egg, poultry seasoning, garlic powder, salt, and black pepper until evenly incorporated.
03 -
Using a meatball scoop or melon baller, portion mixture into 24 balls, each about 1 1/2 inches in diameter. Arrange on prepared sheet, spacing at least 1 inch apart.
04 -
Bake uncovered for 18 to 22 minutes, or until the center of the meatballs registers 165°F with a thermometer.
05 -
Serve the meatballs warm, either on mini skewers or accompanied by cranberry sauce for dipping.
# Extra Suggestions:
01 -
Chop onion and celery finely by hand or in a food processor to ensure proper texture and moisture distribution.
02 -
Wearing gloves and using a scoop helps maintain even sizing and minimizes mess, leading to uniform cooking.
03 -
Allow at least 1 inch space between each meatball on the pan for optimal browning.