These baked Turkey Stuffing Meatballs give you all the flavors of Thanksgiving stuffing in the form of savory, herb-infused bite-sized juicy meatballs! You can have juicy baked homemade turkey balls in less than 30 minutes using only one bowl and a handful of simple ingredients.
They are the perfect holiday appetizers or mains served over mashed potatoes, pasta, or rice.
Serve these turkey and stuffing meatballs with our cranberry sauce or turkey gravy for dipping. If you love homemade meatballs like we do, you should also try our pork and beef meatballs.
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Ingredients
- Ground turkey breast- this will give you lighter meatballs with less fat. However, you can also use ground turkey which includes a mix of white and dark meat for more flavor.
- Cremini mushrooms- enhance the flavor, texture, and nutritional profile of the dish. Since mushrooms have high water content, it will keep the meatballs moist while keeping them meaty too.
- Vegetables- we used onion and celery to give the dish a fresh citrusy and sharp savory flavor.
- Bread crumbs – this keeps the meatballs from drying out and keeps them juicy as they bake. You can also use gluten free leftover stuffing, dry cornbread stuffing mix if that is what you have. The dry stuffing mix will give it a nice flavor profile without extra effort!
- Egg- acts as a binder to keep the meatballs from falling apart.
- Garlic powder- a meatball is not complete without a touch of garlic, right? You can also use grated fresh garlic as an alternative.
- Kosher salt + black pepper- to taste.
- Herbs- finely chopped fresh thyme and parsley add a warm, earthy, slightly peppery, and minty taste.
The full recipe and ingredients can be found in the recipe card below this post.
How To Make Turkey Meatballs
Preparation. Preheat your oven to 375°F. Line a baking sheet with parchment paper or grease it with oil.
In a food processor pulse roughly chopped celery and mushrooms.
Make the meatball mixture. In a large mixing bowl, thoroughly mix all the ingredients until they are just combined.
Shape the balls. Using a meatball scoop or a melon baller, shape the mixture into 28 meatballs, each measuring approximately 1 to 1 ½ inches in size.
Place meatballs on a baking sheet. The meatballs should be moist but still maintain their shape when placed on the baking sheet.
Space them about 1 inch apart on the sheet.
Bake. Bake the meatballs uncovered for 18-20 minutes or until the center of the meatballs reaches an internal temperature of 165°F as measured by a meat thermometer.
Serve. Serve the meatballs while still warm with cranberry sauce. For an extra touch of color, consider sprinkling some parsley on top.
Recipe Troubleshoot
Why are my meatballs falling apart?
- Use the correct amount of binders. Make sure to follow the recipe measurement when adding eggs and breadcrumbs to the meatball mixture. These are important in binding the ingredients together and adding a sturdy structure too.
- Do not overmix. Overmixing the meat mixture can make it too dense and result in meatballs that fall apart during cooking. Just mix until everything is incorporated well.
- Chunky ingredients. Make sure that the veggies and fresh herbs are finely chopped. If they are irregularly shaped or too chunky, the meatballs will not hold together well during cooking.
Why are my baked turkey meatballs dry?
- Turkey meat is too lean. It is possible that the ground turkey you used has a very low fat percentage. Opt for ground turkey with a bit more fat content, or consider using a combination of white and dark meat for a juicier texture.
- They are overbaked. Baking them for too long or at too high a temperature will cause them to dry out. Always follow the instructions for the best results. I highly recommend using a meat thermometer to check if the internal temperature of the stuffing balls is at 165°F so you can remove them from the oven without overcooking them.
- Breadcrumbs. Some breadcrumb brands are more absorbent than others. So make sure to check on the consistency of the meat mixture before shaping them. They should be moist but still maintain their shape when placed on the baking sheet.
Tips
- Make evenly sized meatballs that are approximately 1 to 1 ½ inches in size. If you make them bigger, the insides might still be raw while the outside is baking.
- Do not be afraid to season! Turkey can be a bit bland on its own, so don't be afraid to season the meatball mixture generously. Taste the mixture before forming the meatballs to adjust the seasoning as needed.
- The cooking time may vary depending on the type of oven used and size of the meatballs you are making. The rule of thumb is to always check on the internal temperature to ensure they are cooked through.
- Keep an eye on the meatballs and avoid overbaking them which will result in tough meatballs.
What To Serve With Turkey Meatballs
- Easy Appetizer: You can enjoy them as they are, or you can serve them with mini skewers or in a smaller serving dish alongside lingonberry, cranberry sauce or homemade or store-bought gravy for dipping.
- As A Main Course: serve swedish style with mashed potatoes, delicious gravy and cranberry sauce, green beans, zucchini casserole.
- Enjoy them with other Thanksgiving dishes like cornbread, whipped sweet potatoes, green bean casserole, stuffed butternut squash, or potato salad.
Freezing And Storing Instructions
- To Store. You can store leftover meatballs in the refrigerator for up to 1 to 2 days. Make sure they are completely cool before transferring to an airtight container.
- To Freeze. Place the meatballs on a baking sheet and place them in the freezer for about 1 to 2 hours. Once they are frozen, transfer them to freezer-safe bags or airtight containers. Consume the frozen turkey meatballs within 3 to 4 months for the best quality.
- To Reheat. Thaw frozen turkey meatballs in the refrigerator overnight. Reheat the thawed meatballs thoroughly to an internal temperature of 165°F (74°C). You can do this in the oven, on the stovetop, or in the microwave.
- Leftovers? Make a meatball casserole or serve on top of sauteed cabbage.
Substitutions and Variations
- Make it cheesy! Add parmesan cheese to the meatball mixture to give it a savory and cheesy kick and extra moisture.
- Use other herbs, spices, or seasoning. Aside from the herbs in the recipe, you can try using others like rosemary, sage, oregano, basil, paprika, nutmeg or Italian seasoning. You can also add a splash of soy sauce or tamari sauce for some umami undertones.
- Spice them up! Adding red pepper flakes, chili powder, or jalapeno will make any spicy food lovers happy!
More Turkey Recipes To Try
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Recipe
Baked Turkey Stuffing Meatballs With Cranberry Sauce
These baked Turkey Meatballs give you all the flavors of Thanksgiving stuffing in the form of savory, herb-infused bite-sized meatballs! You can have juicy baked homemade turkey balls in less than 30 minutes using only one bowl and a handful of simple ingredients. They are the perfect holiday appetizers or mains served over mashed potatoes, pasta, or rice.
INGREDIENTS
- ½ pound cremini mushrooms, finely chopped (about 3 cups)
- ½ cup onion, finely chopped
- ½ cup celery, finely chopped
- 1 pound ground turkey breast
- ½ cup breadcrumbs or dry cornbread stuffing mix, gluten free if needed
- 1 egg, lightly beaten
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons fresh thyme, finely chopped + more for serving
- 2 tablespoons fresh parsley, finely chopped + more for serving
INSTRUCTIONS
- Preparation. Preheat your oven to 375°F. Line a baking sheet with parchment paper or grease it with oil.
- In a food processor pulse roughly chopped celery and mushrooms.
- Make the turkey meatball mixture. In a bowl, thoroughly mix all the ingredients until they are just combined.
- Shape the balls. Using a meatball scoop or a melon baller, shape the mixture into 28 meatballs, each measuring approximately 1 to 1 ½ inches in size.
- The meatballs should be moist but still maintain their shape when placed on the baking sheet. Space them about 1 inch apart on the sheet.
- Bake. Bake the meatballs uncovered for 18-20 minutes or until the center of the meatballs reaches an internal temperature of 165°F as measured by a meat thermometer.
- Serve. Serve the meatballs while still warm. For an extra touch of color, consider sprinkling some parsley on top.
NOTES
- This recipe makes 28 meatballs, about 8 servings.
- To Store. You can store leftover meatballs in the refrigerator for up to 1 to 2 days. Make sure they are completely cool before transferring to an airtight container.
- To Freeze. Place the meatballs on a baking sheet and place them in the freezer for about 1 to 2 hours. Once they are frozen, transfer them to freezer-safe bags or airtight containers. Consume the frozen turkey meatballs within 3 to 4 months for the best quality.
- To Reheat. Thaw frozen turkey meatballs in the refrigerator overnight. Reheat the thawed meatballs thoroughly to an internal temperature of 165°F (74°C). You can do this in the oven, on the stovetop, or in the microwave.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 105kcalCarbohydrates: 7gProtein: 16gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 52mgSodium: 7404mgPotassium: 338mgFiber: 1gSugar: 1gVitamin A: 212IUVitamin C: 5mgCalcium: 26mgIron: 1mg
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Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Julia | The Yummy Bowl
enjoy an easy and healthy baked turkey meatballs with cranberry sauce.