Turkey and Stuffing Meatballs
A flavorful fusion of classic holiday ingredients, these turkey and stuffing meatballs encapsulate the essence of Thanksgiving in a single bite. Ideal for Friendsgiving gatherings, holiday appetizers, or a seasonal entrée, they are hearty, savory, and effortlessly festive.
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Servings: 8
Ingredients
- ½ cup celery stalks minced finely
- 1 large egg gently whisked
- ½ teaspoon garlic powder
- 1 teaspoon coarse kosher salt
- 1 pound lean turkey breast ground
- ½ cup dried sweetened cranberries
- ½ pound cremini or white mushrooms finely minced (approx. 3 cups)
- ½ cup dry cornbread stuffing mix or medium-ground cornmeal
- ½ teaspoon freshly ground black pepper
- 1 teaspoon poultry seasoning blend
- 1 cup chopped onion around half of a large onion
Instructions
- Preheat the oven to 375°F. Prepare a baking tray by lining it with parchment paper or lightly greasing the surface with oil.
- In a large mixing bowl, thoroughly combine the ground turkey, chopped mushrooms, onion, celery, cranberries, cornmeal or stuffing mix, egg, and seasonings. Mix until all components are evenly incorporated.
- Using a scoop or melon baller, portion the mixture into 24 meatballs, approximately 1½ inches in diameter. Although the mixture will be quite moist, each ball should maintain its form when placed onto the baking sheet. Space each meatball at least one inch apart.
- Bake without covering for 18 to 22 minutes, or until the internal temperature reaches 165°F as measured by a meat thermometer.
- Serve warm, optionally garnished with fresh chopped parsley for color. These pair well with cranberry sauce for dipping or can be served on cocktail skewers for convenient presentation.
Notes
Best Practices for Superior Results
- Chop celery and onion very finely—using a food processor can streamline this step—ensuring a tender, cohesive texture.
- Utilize gloved hands and a scoop for clean preparation and uniform meatball sizing, which supports even baking.
- Arrange meatballs with ample space between each to promote better browning and avoid steaming.