Turkey and Stuffing Meatballs
These Turkey and Stuffing Meatballs are Thanksgiving in a bite! Perfect for Friendsgiving or holiday parties.
Equipment
- oven
- Sheet pan
- parchment paper
- Mixing bowl
- meatball scoop or melon baller
- meat thermometer
Ingredients
Vegetables
- 0.5 lb mushrooms finely chopped (about 3 cups)
- 1 cup onion finely chopped (about ½ large onion)
- 0.5 cup celery finely chopped
Meat
- 1 lb ground turkey breast
Binds and Flavors
- 0.5 cup coarsely ground cornmeal or dry cornbread stuffing
- 0.5 cup dried cranberries
- 1 large egg lightly beaten
- 1 teaspoon poultry seasoning
- 0.5 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
Cooking Instructions
- Preheat oven to 375ºF. Line a sheet pan with parchment paper or brush or spray with oil.
- Mix all ingredients in a large bowl.
- Using a meatball scoop or melon baller, scoop the mixture to form 24 - 1½ inch meatballs. The meatballs should be very moist but hold the shape when placed on the sheet pan. Place 1 inch apart on the pan.
- Bake uncovered 18-22 minutes until the center of the meatballs reaches 165ºF on a meat thermometer. Serve warm as is with mini skewers or with cranberry sauce for dipping.
Notes
Finely chop the onion and celery to maintain moisture and ensure a smooth texture. Use gloved hands and a scoop for consistently sized meatballs. Space them 1 inch apart for better browning.
Nutrition
Serving: 1meatballCalories: 177kcal
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