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Turkey and Stuffing Meatballs

5 from 1 vote
These savory Turkey and Stuffing Meatballs are Thanksgiving in a bite! Juicy turkey, herbs, cranberries, and classic stuffing flavors come together in one delicious meatball—perfect for Friendsgiving, holiday parties, or as a festive appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 people
Course: Appetizer, Entree
Cuisine: American
Calories: 177
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 lb mushrooms, finely chopped (about 3 cups)
  • 1 cup onion, finely chopped (about ½ large onion)
  • 0.5 cup celery, finely chopped
  • 1 lb ground turkey breast
  • 0.5 cup coarsely ground cornmeal or dry cornbread stuffing
  • 0.5 cup dried cranberries
  • 1 egg, lightly beaten
  • 1 tsp poultry seasoning
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • Sheet pan for baking
  • Parchment paper or oil spray to prevent sticking
  • Mixing bowl for combining ingredients
  • Meatball scoop or melon baller for shaping evenly sized meatballs
  • Meat thermometer to check doneness

Method
 

  1. Preheat oven to 375ºF. Line a sheet pan with parchment paper or lightly oil.
  2. Mix all ingredients in a large bowl until combined.
  3. Using a scoop, form 24 meatballs about 1½ inches each. Place them 1 inch apart on the prepared pan.
  4. Bake uncovered 18–22 minutes until internal temp reaches 165ºF.
  5. Serve warm with cranberry sauce or mini skewers. Garnish with parsley if desired.

Notes

Finely chop onion and celery by hand or with a food processor for smooth texture. Use a scoop for evenly sized meatballs. Spread at least 1 inch apart on the pan for even browning. Serve with cranberry sauce for dipping or mini skewers for easy eating.