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Turkey Cranberry Stuffing Meatballs

A delicious twist on a classic favorite, these Turkey Cranberry Stuffing Meatballs combine the comforting flavors of Thanksgiving with the simplicity of a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Thanksgiving
Calories: 250
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 pound ground turkey
  • 1 cup stale bread, crumbled Feel free to use your favorite type!
  • 1/2 cup dried cranberries, chopped
  • 1/4 cup onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 each egg, beaten
  • 1/4 cup chicken broth or turkey broth, if you’re feeling festive

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the ground turkey, crumbled bread, chopped cranberries, onion, celery, parsley, garlic powder, sage, salt, pepper, beaten egg, and chicken broth.
  3. Mix until everything is well combined, being careful not to overmix.
  4. Using your hands, form the mixture into meatballs about the size of golf balls.
Baking
  1. Place the meatballs on a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for about 25-30 minutes, or until they are golden brown and cooked through.
Serving
  1. Let them cool for a few minutes before serving. Enjoy on their own, over pasta, or with a side of mashed potatoes.

Notes

Using stale bread helps your meatballs retain moisture. If using fresh bread, toast lightly first. These meatballs can be made ahead of time and stored in the fridge or frozen for later.