Turkey Stuffing Meatballs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb ground turkey breast
02 -
½ lb mushrooms, finely chopped (about 3 cups)
03 -
1 cup onion, finely chopped (about ½ large onion)
04 -
½ cup celery, finely chopped
05 -
½ cup coarsely ground cornmeal or dry cornbread stuffing
06 -
½ cup dried cranberries
07 -
1 egg, lightly beaten
→ Seasonings
08 -
1 teaspoon poultry seasoning
09 -
½ teaspoon garlic powder
10 -
1 teaspoon kosher salt
11 -
½ teaspoon black pepper
→ Optional Garnish
12 -
Fresh parsley, chopped
13 -
Cranberry sauce for dipping
# Instructions:
01 -
Preheat oven to 375°F. Line a sheet pan with parchment paper or brush with oil to prevent sticking.
02 -
In a large bowl, combine ground turkey, finely chopped mushrooms, onion, celery, cornmeal, dried cranberries, beaten egg, poultry seasoning, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
03 -
Using a meatball scoop or melon baller, portion the mixture into 24 meatballs, about 1½ inches each. The mixture will be very moist but should hold its shape. Place meatballs 1 inch apart on the prepared sheet pan.
04 -
Bake uncovered for 18-22 minutes until the center of the meatballs reaches an internal temperature of 165°F on a meat thermometer. The meatballs should be golden brown on the outside.
05 -
Remove from oven and let cool for 2-3 minutes. Sprinkle with fresh chopped parsley if desired. Serve warm on mini skewers or with cranberry sauce for dipping.
# Notes:
01 -
These meatballs capture all the classic Thanksgiving flavors in one bite
02 -
The mushrooms add moisture and keep the turkey meatballs tender
03 -
Perfect for Friendsgiving, holiday parties, or as a Thanksgiving appetizer
04 -
Can be made ahead and reheated in a 350°F oven for 10 minutes