Description
These Turkey and Stuffing Meatballs combine lean ground turkey with savory vegetables, dried cranberries, and flavorful poultry seasoning for a moist and delicious appetizer or main dish. Baked to perfection, they’re perfect for gatherings or a cozy meal, pairing wonderfully with cranberry sauce for a festive touch.
Ingredients
Scale
Vegetables
- ½ lb. mushrooms, finely chopped (about 3 cups)
- 1 cup onion, finely chopped (about ½ large onion)
- ½ cup celery, finely chopped
Main Ingredients
- 1 lb. ground turkey breast
- ½ cup coarsely ground cornmeal or dry cornbread stuffing
- ½ cup dried cranberries
- 1 egg, lightly beaten
Seasonings
- 1 tsp poultry seasoning
- ½ tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC). Prepare a sheet pan by lining it with parchment paper or lightly brushing or spraying it with oil to prevent sticking.
- Mix Ingredients: In a large bowl, combine the finely chopped mushrooms, onion, celery, ground turkey breast, coarsely ground cornmeal or dry cornbread stuffing, dried cranberries, beaten egg, poultry seasoning, garlic powder, kosher salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Using a meatball scoop or melon baller, form the mixture into 24 meatballs, each about 1½ inches in diameter. The mixture should be moist but hold its shape well. Arrange the meatballs on the prepared sheet pan, spacing them about 1 inch apart.
- Bake Meatballs: Place the pan in the preheated oven and bake uncovered for 18-22 minutes, or until the internal temperature of the meatballs reaches 165ºF (74ºC) as measured with a meat thermometer. This ensures they are fully cooked and safe to eat.
- Serve: Serve the meatballs warm, either as they are with mini skewers or alongside cranberry sauce for dipping. Garnish with a sprinkle of fresh parsley if desired for added color and flavor.
Notes
- Ensure the internal temperature reaches 165ºF for safe consumption of turkey.
- Substitute cornmeal with your favorite dry cornbread stuffing for texture variation.
- For added moisture, consider adding a tablespoon of olive oil to the mixture if it feels too dry.
- These meatballs can be served as appetizers or alongside a salad or vegetables for a meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: turkey meatballs, stuffing meatballs, baked meatballs, holiday appetizers, cranberry meatballs
