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These Turkey and Stuffing Meatballs are my answer to craving all the flavors of Thanksgiving without the hours in the kitchen. Each bite offers a pop of savory turkey, herbs, and just enough sweetness from dried cranberries. They make a fantastic party appetizer or festive main dish that always draws requests for seconds.
The first time I served these at Friendsgiving everyone asked for the recipe. Even my husband who swears by classic stuffing became a believer after tasting these.
Ingredients
- Mushrooms: finely chopped; look for firm and dry mushrooms for the best texture
- Onion: finely chopped; sweet or yellow works best for balancing flavors
- Celery: fresh and crisp to add moisture and classic stuffing taste
- Ground turkey breast: opt for lean but not extra lean for juiciest results
- Coarsely ground cornmeal or dry cornbread stuffing: either adds hearty texture; use what you have
- Dried cranberries: choose plump and unsweetened for a more natural flavor
- Egg: acts as a binder to hold everything together
- Poultry seasoning blend: check for fresh herbs in your mix for best aroma
- Garlic powder: for depth of flavor; look for pure powder without additives
- Kosher salt: brings out all the savory notes; choose flake-style for easy mixing
- Black pepper: freshly ground for a gentle heat and freshness
Step-by-Step Instructions
- Prep the Oven and Pan:
- Preheat your oven to 375 degrees Fahrenheit. Line a rimmed sheet pan with parchment paper or give it a light coat of oil to keep the meatballs from sticking and ensure easy clean up.
- Chop the Vegetables:
- Finely chop the mushrooms onion and celery. The smaller you cut the veggies the smoother and moister your meatballs turn out. Pulse in a food processor for extra fine texture.
- Combine the Ingredients:
- In a large bowl combine the ground turkey chopped vegetables stuffing or cornmeal cranberries egg and all the seasonings. Mix gently with clean hands or a spoon just until everything is incorporated. Overworking can make the meatballs tough.
- Form the Meatballs:
- Use a small ice cream scoop or melon baller to create meatballs about one and a half inches in size. They should hold their shape but feel moist and tender as you form them. Arrange each about an inch apart on your prepared pan.
- Bake to Perfection:
- Place the pan in the hot oven and bake uncovered for eighteen to twenty two minutes. The meatballs are done when the centers register one hundred sixty five degrees Fahrenheit on a meat thermometer and look golden on top.
- Serve:
- Serve the meatballs warm perhaps with a sprinkle of fresh parsley for color. They are delicious as is or with a side of cranberry sauce for dipping. Small skewers make them easy to grab for parties.
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My favorite part is the dried cranberries that burst with a subtle sweetness against the savory turkey and herbs. When I brought a batch to my mom’s holiday dinner she was amazed how much they tasted like stuffing in meatball form.
Storage Tips
These meatballs hold up really well if you want to prepare ahead of time. Once cooled store in an airtight container in the fridge for up to three days. They also freeze beautifully just layer in a zip top bag and reheat right from frozen in a low oven.
Ingredient Substitutions
If you do not have cornmeal plain or seasoned breadcrumbs will work fine just watch the salt. For dried cranberries chopped dried cherries provide a fun twist. For added richness try half ground turkey and half ground chicken thigh.
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Serving Suggestions
Pile these on a platter with a bowl of cranberry sauce for dipping or nestle onto a bed of baby greens for a lighter meal. My favorite trick is tucking them into slider buns along with a swipe of creamy mustard or aioli for a holiday twist on sandwiches.
Cultural and Historical Context
Thanksgiving flavors run deep in American tradition and stuffing is often at the center of the feast. Rolling those flavors into meatballs lets you capture that festive feeling any time of year even when you are not up for roasting a whole turkey.
Recipe FAQs
- → What helps keep these turkey meatballs moist?
Finely chopping the onions and celery, as well as using mushrooms, helps retain moisture in each meatball. Using a light hand when mixing and shaping also prevents dryness.
- → Can I use dried stuffing mix instead of cornmeal?
Yes, coarsely ground dry cornbread stuffing adds delicious flavor and texture. Either option works well as a binder for the mixture.
- → How do I know when the meatballs are done?
Bake until the centers reach 165°F on a meat thermometer. The exterior should be browned, and the meatballs should hold their shape firmly.
- → What are good serving suggestions?
Serve warm on skewers as appetizers, or with a side of cranberry sauce for dipping. They also pair nicely with mashed potatoes or roasted vegetables.
- → Can these meatballs be made ahead?
Yes, prepare and shape the meatballs in advance, then refrigerate until ready to bake. They can also be baked and reheated as needed.