Turkey and Stuffing Meatballs

Turkey and Stuffing Meatballs are the perfect marriage of tender ground turkey, savory stuffing, and a hint of sweetness from dried cranberries. This dish is full of comforting flavors and makes for an outstanding appetizer or a main course when served alongside sides. The textures—soft mushroom-onion base, moist turkey, and the slight chew of cranberries—keep every bite interesting. It’s easy enough for weeknights, yet fun enough for holiday dinners. Let me walk you through how to make this crowd-pleasing treat step by step.

Why You’ll Love This Recipe

You’ll fall for Turkey and Stuffing Meatballs because they capture all the cozy, hearty flavors of Thanksgiving in a bite-sized, versatile format. They’re perfect for entertaining—easy to serve, easy to eat. They’re also lighter than many classic meatball recipes because they use turkey breast and vegetables, yet they still deliver on moisture and depth. The inclusion of cranberries gives them a pop of tart-sweet contrast you won’t find in ordinary meatballs. Serve them with your favorite dipping sauce or as the protein for a dinner plate—you can’t go wrong.

Ingredients

Here’s everything you’ll need to make about 24 meatballs:

• ½ lb mushrooms, finely chopped (≈ 3 cups)

• 1 cup onion, finely chopped (≈ 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 teaspoon poultry seasoning

• ½ teaspoon garlic powder

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

(Note: “dry cornbread stuffing” means plain, unseasoned or lightly seasoned cornbread crumbs — not the wet kind used directly for stuffing a bird.)

Step‑by‑Step: How to Make Turkey and Stuffing Meatballs

Follow these steps for best results:

1. Preheat oven to 375 °F (190 °C).

2. Prepare a baking sheet by lining it with parchment paper or giving it a light coating of oil.

3. In a large mixing bowl, combine finely chopped mushrooms, onion, and celery.

4. Add ground turkey breast, cornmeal or dry cornbread stuffing, dried cranberries, and the lightly beaten egg.

5. Season with poultry seasoning, garlic powder, kosher salt, and black pepper.

6. Using a meatball scoop or melon baller, portion the mixture into 24 meatballs (each ~1½ inches in diameter). They’ll be moist but should hold shape.

7. Place the meatballs 1 inch apart on your prepared pan (this spacing is important for browning).

8. Bake uncovered for 18–22 minutes, or until the internal temperature reaches 165 °F (74 °C) on an instant‑read thermometer.

9. Remove from oven and let rest a few minutes. Serve warm—either plain with little skewers or alongside cranberry sauce for dipping. Garnish with fresh parsley if desired.

Helpful Tips

• Chop fine for texture: Finely chopping onion, celery, and mushrooms (or pulsing briefly in a food processor) helps the vegetables blend into the meat. This keeps the meatballs moist and avoids big chunks.

• Consistent size: Use a scoop or melon baller to ensure uniform meatballs. That way, they cook evenly.

• Don’t crowd the pan: Spacing matters—leave at least 1 inch between meatballs so hot air flows around them, allowing better browning.

• Check doneness properly: Use an instant‑read thermometer in the center of a meatball to confirm 165 °F.

• Let rest briefly: Let meatballs sit 3–5 minutes off the heat before serving so juices redistribute and they firm up a bit.

Substitutions and Variations

• Replace dried cranberries with dried cherries or raisins for a different fruity twist.

• Use crushed crackers or panko breadcrumbs instead of cornmeal/cornbread stuffing, though you’ll lose some of the cornbread flavor.

• For added moisture or flavor, mix in a tablespoon of Greek yogurt or cream cheese.

• Stir in fresh or dried herbs like thyme, sage, or parsley for extra aroma.

• If you like spice, add a pinch of cayenne pepper or smoked paprika.

• For a gluten‑free version, use gluten‑free stuffing crumbs or gluten‑free cornmeal.

Storage Instructions

• Refrigerator: Place cooled meatballs in an airtight container. They’ll keep for 3–4 days.

• Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to freezer bags or containers. Label with date. They’ll keep for up to 3 months.

• Reheating: Thaw overnight in fridge if frozen. Reheat in a 350 °F oven for 10–15 minutes or until heated through. You can also microwave individual portions (cover loosely) in short bursts to avoid drying.

Nutritional Information

• Calories: ~177 kcal

• Protein: ~10–12 g

• Fat: ~6–8 g

• Carbohydrates: ~12–15 g

• Fiber: ~1–2 g

• Sugar (from cranberries): ~3–4 g

• Sodium: depends on salt and stuffing choice (estimate ~200–250 mg)

Serving Suggestions

• As an appetizer: Serve meatballs on mini toothpicks or skewers with cranberry dipping sauce, or a mustard-yogurt dip.

• As a main: Plate 4–6 meatballs alongside mashed potatoes, roasted vegetables, or green beans.

• With grains: Serve over quinoa, wild rice pilaf, or couscous for a complete meal.

• In a sandwich: Pile warmed meatballs in slider rolls, drizzle with a little gravy or cranberry sauce.

• With salad: A fresh green salad with vinaigrette pairs nicely to offset the richness.

Frequently Asked Questions About Turkey and Stuffing Meatballs

Can I use a different kind of meat instead of turkey?
Yes — you can substitute ground chicken or even a light turkey-beef mix. If you use fattier meat, reduce added fat or moisture.

My mixture seems too wet to form meatballs. What should I do?
Add a little more dry cornbread stuffing (or breadcrumbs) a tablespoon at a time until the mixture holds together without being mushy.

Can I pan-fry these instead of baking?
You can, but you’ll have to watch carefully. Use medium heat and a bit of oil; turn frequently to prevent burning and ensure internal cooking. Baking is more forgiving.

How can I make these ahead for a party?
You can assemble and shape the meatballs the day before, store them covered in the fridge, and bake just before serving. You can also fully bake and then reheat at the event.

Can I skip the cranberries?
You can, if you prefer. You’ll lose the sweet-tart contrast, so consider adding a touch of apple or pear, or just extra seasoning to balance flavor.

What if I don’t have a meat thermometer?
You can cut one meatball open to check. It should be opaque and hot throughout, with no pink center. But a thermometer is more reliable and recommended.

Conclusion

I hope you thoroughly enjoy making and eating these Turkey and Stuffing Meatballs — they’re one of my favorite comfort‑food tricks for anytime, not just holidays. They’re flavorful, moist, and surprisingly easy to put together. Thank you so much for stopping by the recipe today — it’s a joy to share dishes I truly love. I can’t wait for you to try it and make it your own. May your kitchen smell amazing, your meatballs turn out perfectly, and your dinner guests be impressed. Wishing you joyful cooking—and thank you for being a cherished member of this food-loving community!

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