Who needs a full Thanksgiving dinner when you can have all those amazing flavors packed into one bite-sized meatball? These Turkey and Stuffing Meatballs are seriously one of my go-to recipes during the holiday season, and honestly, they've saved me more times than I can count when I needed something impressive but didn't want to spend hours in the kitchen.
I made these for Emily's school Friendsgiving party last November, and let me tell you – they disappeared so fast I barely got to try one myself! The combination of ground turkey, mushrooms, and dried cranberries with that classic poultry seasoning just screams Thanksgiving. Plus, they're way easier than roasting an entire turkey (obviously).
If you're looking for more holiday-inspired appetizers, you might want to check out my Healthy Buffalo Chicken Wraps – they're another crowd-pleaser that comes together quickly!
Jump to:
- Why You'll Love This Turkey And Stuffing Meatballs Recipe
- Ingredients For Turkey Meatballs With Stuffing
- How To Make Turkey And Stuffing Meatballs
- Storage And Reheating Your Thanksgiving Meatballs
- Easy Turkey And Stuffing Meatballs Variations
- Turkey And Stuffing Meatballs FAQs
- Recipes You May Like
- Conclusion
- Turkey and Stuffing Meatballs
Why You'll Love This Turkey And Stuffing Meatballs Recipe
- Ready in 30 minutes from start to finish – perfect for busy holiday prep
- All the Thanksgiving flavors you want without the stress of a full turkey dinner
- Make-ahead friendly so you can prep them the day before your party
- Healthier option using lean ground turkey breast instead of beef
- Kid-approved – even picky eaters go crazy for these (Emily requests them year-round)
- Freezer-friendly which means you can make a double batch and save some for later
Ingredients For Turkey Meatballs With Stuffing
- ½ lb. mushrooms, finely chopped (about 3 cups) – adds moisture and that earthy flavor
- 1 cup onion, finely chopped (about ½ large onion)
- ½ cup celery, finely chopped – classic stuffing veggie
- 1 lb. ground turkey breast – the star of the show
- ½ cup coarsely ground cornmeal or dry cornbread stuffing – this is what gives them that stuffing texture
- ½ cup dried cranberries – because what's Thanksgiving without cranberries?
- 1 egg, lightly beaten – helps bind everything together
- 1 teaspoon poultry seasoning – the secret to that holiday taste
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
How To Make Turkey And Stuffing Meatballs
- Preheat your oven to 375ºF. Line a sheet pan with parchment paper or brush it with a bit of oil. I always use parchment because cleanup is so much easier, and honestly, who wants to scrub pans during the holidays?
- Grab a large bowl and mix all your ingredients together. I learned the hard way that using your hands works way better than a spoon for this – just throw on some gloves if you're squeamish about it.
- Use a meatball scoop or melon baller to form 24 meatballs. Each one should be about 1½ inches. The mixture will feel pretty moist, which is exactly what you want! They should hold their shape when you place them on the pan though.
- Space the meatballs about 1 inch apart on your prepared pan. Don't crowd them or they'll steam instead of getting those nice browned edges.
- Bake uncovered for 18-22 minutes until the center reaches 165ºF on a meat thermometer. I always check the temp because nobody wants undercooked turkey, right?
- Serve warm with mini skewers or cranberry sauce for dipping. I threw some fresh parsley on top when I made these last week, and it really made them pop!
Tips For Making The Best Turkey Meatballs
The secret to really good turkey stuffing meatballs is in the prep work.
First, make sure you're chopping those vegetables super fine. I usually toss mine in the food processor for about 10 seconds – it's way faster than chopping by hand, and it gives you that perfect consistency. When the veggies are too chunky, the meatballs can fall apart. Trust me on this – I made that mistake at my first Friendsgiving attempt back in 2019!
Using gloved hands and a scoop makes the whole process less messy. Plus, you get consistently sized meatballs that cook evenly. Nothing's worse than having some meatballs perfectly done while others are still raw in the middle.
Here's something I discovered by accident: spreading the meatballs out on the pan (at least 1 inch apart) helps them brown better. The first time I made these, I packed them too close together and they basically steamed. Not terrible, but not as good as when they get those crispy edges!
Storage And Reheating Your Thanksgiving Meatballs
These turkey and stuffing meatballs keep really well in the fridge for up to 4 days in an airtight container. I usually make them on Sunday and we'll snack on them throughout the week (they're great in lunch boxes too).
For reheating, pop them in a 350°F oven for about 10 minutes, or microwave them for 30-45 seconds if you're in a rush. They'll lose a tiny bit of that crispy exterior in the microwave, but they still taste amazing.
Want to freeze them? Form the meatballs and freeze them raw on a baking sheet, then transfer to a freezer bag once they're solid. They'll keep for up to 3 months. When you're ready to bake, just add a few extra minutes to the cooking time – no need to thaw!
Easy Turkey And Stuffing Meatballs Variations
Switch Up The Stuffing Mix
You can totally swap the cornmeal for regular dry stuffing mix, panko breadcrumbs, or even crushed Ritz crackers. I tried the Ritz version once when I ran out of cornmeal, and Emily said they were even better than the original!
Make Them Spicier
If you want a little kick, add some crushed red pepper flakes or a dash of cayenne. My friend Lisa does this for her adult-only holiday parties, and everyone goes nuts for them.
Try Different Dried Fruit
Don't have cranberries? Dried cherries or chopped dried apricots work great too. The apricot version is surprisingly good – it gives them this sweet-tart thing that's really different.
Add Fresh Herbs
Sometimes I'll throw in some fresh sage or thyme when I have it on hand. Just chop about a tablespoon of fresh herbs and mix them in with everything else. It makes the whole house smell incredible while they're baking!
Go Ground Turkey Thigh Instead
If you want a juicier meatball (and don't mind the extra fat), ground turkey thigh works beautifully. The recipe works the same way, you just get a richer flavor.
Turkey And Stuffing Meatballs FAQs
Yes! Form the meatballs and refrigerate them for up to 24 hours before baking, or freeze them for up to 3 months. Bake frozen meatballs a few minutes longer.
Use dry cornbread stuffing, regular breadcrumbs, panko, or crushed crackers as a 1:1 substitute for the cornmeal.
The meatballs are done when they reach an internal temperature of 165°F on a meat thermometer, which typically takes 18-22 minutes at 375°F.
Cranberry sauce is the classic choice, but they're also delicious with gravy, honey mustard, or a balsamic glaze for dipping.
Recipes You May Like
- Slow Cooker Creamy Chicken and Dumplings – Another comforting dish that's perfect for holiday gatherings
- Bacon Cheeseburger Soup Recipe – Great for warming up your guests on cold autumn nights
- Deviled Eggs Recipe – A classic appetizer that pairs perfectly with these meatballs
Conclusion
These Turkey and Stuffing Meatballs have become one of my absolute must-make recipes every holiday season. They're simple enough that I don't stress about making them, but they always get tons of compliments. Plus, they're way more manageable than cooking a whole turkey!
The best part? You can make them ahead, freeze them, or double the batch without any extra effort. Emily's already asked me to make these for her birthday party next month (in March!), which just shows you how versatile they really are.
Give them a try at your next Friendsgiving or holiday party – I promise they'll disappear faster than you can say "pass the cranberry sauce!" And don't forget to save this recipe to Pinterest so you can find it when you need it!
Turkey and Stuffing Meatballs
Equipment
- Meat Thermometer
- Meatball Scoop or Melon Baller
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 teaspoon poultry seasoning
- 0.5 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
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. Add a sprinkle of parsley for extra color!
Notes
- Finely chop the onion and celery by hand or use a food processor. This is critical for a smooth texture, and it also helps the meatballs maintain moisture.
- Use gloved hands and a scoop for less mess and consistently sized meatballs. This ensures they cook evenly.
- Spread the meatballs out on the pan - at least 1 inch apart. This helps the meatballs brown better.
