Thanksgiving is synonymous with turkey, stuffing, and all the trimmings, but what if you could enjoy these flavors year-round in a convenient, delicious form?
Introducing Turkey and Stuffing Meatballs, a Thanksgiving Meatballs recipe that includes traditional stuffing ingredients and captures the essence of a traditional Thanksgiving dinner in bite-sized perfection.
Whether you’re craving holiday flavors out of season or looking to use up leftovers creatively, these meatballs are your ticket to a mini Thanksgiving anytime.
Table of Contents
Why You’ll Love This Recipe
- Comforting Flavors: These Thanksgiving turkey meatballs combine turkey and stuffing from a turkey dinner, evoking the warmth of holiday gatherings and including classic Thanksgiving flavors.
- Versatility: Perfect for appetizers, main courses, or even party snacks.
- Efficiency: These baked turkey stuffing meatballs use leftovers or store-bought ingredients for minimal prep time.
- Customizable: Easily tweak to suit your taste or dietary needs.
Why This Recipe Works
This dish is not just about taste; it’s about texture and presentation. The stuffing adds a crispy exterior and a moist interior, ensuring each meatball is flavorful and tender.
The addition of cranberries introduces a sweet-tart contrast that complements the savory turkey, making every bite a delightful mix of Thanksgiving’s best elements.
Equipment
- Food Processor
- Large Mixing Bowl
- Sheet Pan (Rimmed Baking Sheet)
- Meat Thermometer
Key Ingredients
Refer to the printable recipe card at the end of the post for detailed ingredients and measurements.
- Stuffing Mix: Choose a stuffing mix you enjoy. For example, if you love cornbread stuffing mix, use that. If using homemade stuffing, ensure it’s well-seasoned or use leftover stuffing. If you don’t have stuffing, you could use bread crumbs instead.
- Ground Turkey: While raw turkey is recommended, ground chicken or even finely chopped leftover cooked turkey can be used.
- Cranberries: The chopped dried cranberries and the wholeberry cranberry sauce add sweetness and a festive touch.
- Seasoning: You could use fresh herbs or dried, such as ground sage and garlic powder.
How To Make Turkey and Stuffing Meatballs
Prepare the Oven: Preheat to 400°F and line a baking sheet with parchment paper.
Mix the Stuffing: In a large bowl, combine the stuffing mix with hot water and butter, and let it sit.
Combine Ingredients: Add turkey, cream, egg, cranberries, celery, garlic, and seasonings to the stuffing mixture to make the meatball mixture.
Form Meatballs: Roll handfuls of the turkey mixture into meatballs and place on the prepared baking sheet.
Bake: Cook for 20 minutes or until golden brown or until the internal temperature reaches 165° F.
Sauce: Mix cranberry sauce with zest, cinnamon, and garlic powder.
Serve: Garnish with parsley and serve with the sauce.
Recipe Tips
- Moisture: If using leftover turkey, add extra water to make juicy meatballs.
- Flavor Boost: Add more sage or experiment with thyme or rosemary for a deeper flavor profile.
Variations
- Gluten-Free: Use a gluten-free stuffing mix.
- Spicy Version: Add a dash of cayenne or hot sauce for heat.
- Vegetarian: Substitute with plant-based turkey or mushrooms for a veggie twist.
What To Serve With Turkey and Stuffing Meatballs?
- Mashed Potatoes: Perfect for soaking up any sauce.
- Green Beans: A classic Thanksgiving side that pairs well.
- Cranberry Sauce: Double up on the cranberry sauce for a unique gravy.
FAQs
Yes, but you might need to cook them before adding to the meatball mixture or cranberry sauce.
Place the leftover meatballs in an airtight container and refrigerate for 3 – 5 days.
Yes, place the meatballs in a freezer-safe, airtight container or freezer bag and freeze for up to 3 months.
More Meatball Recipes:
- Swedish Meatballs (Slow Cooker)
- Italian Wedding Soup with Meatballs
- Vegan Lentil Meatballs
- Pesto Italian Turkey Meatballs
- Porcupine Meatballs
- Slow Cooker Asian Meatballs
- Baked Italian Meatballs
- Meatballs with Grape Jelly and Chili Sauce
- Chicken Parmesan Meatballs
More Leftover Thanksgiving Recipes:
- Turkey Pot Pie with Biscuits
- Turkey Pot Pie Soup
- Turkey Tetrazzini
- Chicken and Stuffing Casserole (Turkey works too)
- Thanksgiving Soup
- Cranberry Chutney
If you make this recipe and love it, please leave a comment and a five-star rating to share your experience with others.
Recipe
Turkey and Stuffing Meatballs
Equipment
Ingredients
- 1 (6-ounce box) stuffing mix
- 1 cup hot water
- 2 tablespoons butter melted
- 1 pound ground turkey
- 1/4 cup heavy whipping cream
- 1 large egg
- 1/2 cup dried cranberries roughly chopped
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14-ounce can) whole berry cranberry sauce
- 1/2 teaspoon orange zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon garlic powder
- parsley for serving
Instructions
- Heat the oven to 400° and spray a large cookie sheet with cooking spray.
- Combine the stuffing mix, water and melted butter in a large bowl. Allow to sit for a minute.
- Add the ground turkey, whipping cream and egg and stir until well combined.
- Add the cranberries, celery, garlic, sage, salt and pepper and stir.
- Scoop 2 tablespoons of the mixture and form into balls. Place on the cookie sheet.
- Bake for 20 minutes.
- Combine the cranberry sauce, orange zest, cinnamon and garlic powder.
- Sprinkle the meatballs with the parsley and serve with the cranberry sauce or gravy.
Notes
Notes:
- I used raw ground turkey, but ground chicken also works well.
- To make it with cooked chopped turkey, finely chop leftover turkey, add an extra ¼ cup hot water to the stuffing before adding the turkey. Form the meatballs and bake for 12 minutes and it would work fine.
- If you don’t care for cranberry sauce, use gravy for serving instead.
- I used a turkey stuffing mix but use any flavor you like.
- Store in an airtight container in the refrigerator for 3-5 days.
- May be frozen, in a freezer bag or freezer-safe container for up to 3 months.
Jennifer says
Hi Michelle!
I am going to make these for a neighborhood Thanksgiving get together at my house. I am so excited to see your recipe! These will be the perfect way to make it feel Thanksgiving-y, without making the whole shebang! (Everyone will be having their own family Thanksgiving the next week, anyways!) Quick question, please : Have you ever made the meatballs and frozen them before cooking? What is your recommendation to heating and cooking from frozen?
I am so excited – Thank You!!! 🙂 <3 xoxo
Michele says
Hi Jennifer,
Personally, I’ve not frozen them before cooking. I’ve always cooked the meatballs and would then freeze them. However, you can freeze uncooked meatballs but will need to thaw in the refrigerator before cooking. When thawed follow the recipe as written.
Thanks,
Michele