Turkey and Stuffing Meatballs (Print Format)
Moist turkey balls blended with stuffing, cranberries, and herbs—ideal for holiday parties or cozy family meals.
# Ingredients:
01 -
½ lb mushrooms, finely chopped (about 3 cups)
02 -
1 cup onion, finely chopped (about ½ large onion)
03 -
½ cup celery, finely chopped
04 -
1 lb ground turkey breast
05 -
½ cup coarsely ground cornmeal or dry cornbread stuffing
06 -
½ cup dried cranberries
07 -
1 egg, lightly beaten
08 -
1 teaspoon poultry seasoning
09 -
½ teaspoon garlic powder
10 -
1 teaspoon kosher salt
11 -
½ teaspoon black pepper
# Steps:
01 -
Preheat oven to 375ºF. Line a sheet pan with parchment paper or brush or spray with oil.
02 -
Combine all ingredients in a large bowl.
03 -
Using a meatball scoop or melon baller, scoop the mixture to form 24 - 1½ inch meatballs. The meatballs should be very moist but hold their shape when placed on the sheet pan. Place 1 inch apart on the pan.
04 -
Bake uncovered for 18-22 minutes until the center of the meatballs reaches 165ºF on a meat thermometer.
05 -
Serve warm as is with mini skewers or with cranberry sauce for dipping. Sprinkle with parsley for extra color, if desired.
# Tips:
01 -
Finely chop the onion and celery by hand or use a food processor for a smooth texture to maintain moisture.
02 -
Use gloved hands and a scoop for less mess and consistently sized meatballs for even cooking.
03 -
Spread the meatballs at least 1 inch apart to allow better browning.