Dinner

Turkey and Stuffing Meatballs Recipe

Bylilan Sage November 1, 2025November 1, 2025

Introduction

These Turkey and Stuffing Meatballs combine savory turkey with the comforting flavors of traditional stuffing. They make a perfect appetizer or main dish, especially during the holidays or any cozy meal time.

A white bowl filled with seven round meatballs that have a light brown and textured surface mixed with small red bits, likely dried cranberries, and sprinkled with small green herb pieces. The meatballs look moist and slightly shiny. On the left side inside the bowl, there is a smaller white bowl containing a thick, deep red sauce or cranberry relish with a glossy texture. The bowl is set on a white marbled surface with small green herb pieces scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 375ºF. Line a sheet pan with parchment paper or lightly brush or spray it with oil.
Step 2: In a large bowl, mix together the mushrooms, onion, celery, ground turkey, cornmeal or cornbread stuffing, dried cranberries, egg, poultry seasoning, garlic powder, salt, and pepper until well combined.
Step 3: Using a meatball scoop or melon baller, form 24 meatballs about 1½ inches each. The mixture should be moist but hold its shape. Place the meatballs about 1 inch apart on the prepared sheet pan.
Step 4: Bake the meatballs uncovered for 18–22 minutes, until the centers reach 165ºF on a meat thermometer. Serve warm with mini skewers or cranberry sauce for dipping, and optionally sprinkle with parsley for color.

Tips & Variations

For extra moisture, you can add a splash of chicken broth to the mixture before shaping the meatballs.
Substitute dried cranberries with chopped dried apricots or cherries for a different fruity twist.
Use gluten-free cornbread stuffing or cornmeal to make this recipe gluten-free.
Try adding fresh herbs like thyme or sage for enhanced flavor.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325ºF until warmed through, about 10 minutes. You can also freeze cooked meatballs for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a round white bowl filled with five meatballs that have a light brown and slightly crispy outer layer with visible bits of herbs and red pieces, possibly dried cranberries, scattered on top and mixed inside. The meatballs have a textured surface with flecks of green herbs. Behind the meatballs in the bowl, there is a smaller white bowl filled with a thick, bright red sauce. The bowls sit on a white marbled surface with some scattered herbs around, and there are two wooden skewers placed to the right side. The image looks fresh and close up, making the textures and colors clear. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark meat turkey instead of breast?

Yes, ground dark meat turkey works fine but may result in slightly moister meatballs with a richer flavor.

Can these meatballs be cooked on the stovetop instead of baking?

Yes, you can brown them in a skillet over medium heat, then cover and cook on low until fully cooked, but baking ensures even cooking without drying out.