Description
Turkey and Stuffing Meatballs bring together tender ground turkey, savory cornbread stuffing, and sweet cranberries for a festive, bite-sized dish. These easy-to-make meatballs are ideal for holiday parties, weeknight dinners, or make-ahead meal prep.
Ingredients
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
Instructions
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Preheat oven to 375 °F (190 °C).
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Prepare a baking sheet by lining it with parchment paper or giving it a light coating of oil.
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In a large mixing bowl, combine finely chopped mushrooms, onion, and celery.
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Add ground turkey breast, cornmeal or dry cornbread stuffing, dried cranberries, and the lightly beaten egg.
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Season with poultry seasoning, garlic powder, kosher salt, and black pepper.
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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.
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Place the meatballs 1 inch apart on your prepared pan (this spacing is important for browning).
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Bake uncovered for 18–22 minutes, or until the internal temperature reaches 165 °F (74 °C) on an instant‑read thermometer.
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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.
Notes
Finely chop vegetables for smooth texture and moisture.
Use a scoop for even meatballs and better cooking.
Don’t overcrowd the pan—leave space for browning.
Garnish with fresh parsley for color.
Can be frozen and reheated for later use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main
Nutrition
- Serving Size: 1 meatball
- Calories: 177
- Carbohydrates: 14g
- Protein: 11g