I first made these turkey and stuffing meatballs the week after Thanksgiving when I had a leftover bag of stuffing and a pound of ground turkey that needed to be used. They turned into an instant crowd-pleaser — warm, savory meatballs with the familiar comfort of stuffing, and a little sweet zip from cranberry sauce on the side. This recipe is quick, budget-friendly, and perfect whenever you want a festive flavor without a huge fuss. If you like one-pan comfort dinners or holiday flavors in bite-sized form, this is for you — and it pairs surprisingly well with other easy dinners like sweet potato turkey taco bowls for a weeknight menu rotation.
Why You’ll Love These Turkey and Stuffing Meatballs
These meatballs capture that holiday stuffing flavor without roasting an entire bird. They’re:
- Fast: 30 minutes from start to finish.
- Frugal: Uses one pound of turkey and a box of stuffing.
- Kid- and party-friendly: Bite-sized, easy to dip, and crowd-pleasing.
- Versatile: Serve as an appetizer with toothpicks or as a main over mashed potatoes.
“I made a double batch for a small party and everyone asked for the recipe — simple, cozy, and the cranberry dip made them feel festive.” — a happy home cook
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Step-by-Step Overview of How the Recipe Comes Together
This recipe is straightforward. First you mix the ground turkey with stuffing mix, broth, cheese, egg, and seasonings until combined. Then you shape the mixture into 1-inch meatballs and bake them on a parchment-lined sheet until golden and cooked through. Finish by serving them hot — over mashed potatoes for a hearty dinner or with toothpicks and cranberry sauce for a party platter.
For a change of pace, these flavors also make a great filling for bowls like these sweet potato turkey taco bowls if you’re stretching the turkey theme across meals.
What You’ll Need
1 pound ground turkey, 1 cup stuffing mix, 1/2 cup chicken broth, 1/4 cup grated Parmesan cheese, 1 egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and pepper to taste, Cranberry sauce for dipping
Ingredient notes and swaps:
- Ground turkey: Use lean or regular — lean reduces splatter but can be drier; adding a tablespoon of olive oil or an extra tablespoon of broth helps if the mix seems dry.
- Stuffing mix: Any boxed seasoned stuffing works. For gluten-free, substitute with gluten-free stuffing crumbs or crushed GF crackers.
- Chicken broth: Adds moisture and flavor; use turkey or vegetable broth if preferred.
- Parmesan: Adds savory depth. Swap for pecorino or omit for dairy-free (add a pinch more salt).
- Cranberry sauce: Canned or homemade both work well as a sweet-tart dip.
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Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, stuffing mix, chicken broth, Parmesan cheese, egg, garlic powder, onion powder, and a generous pinch of salt and pepper.
- Mix gently but thoroughly until the ingredients are evenly incorporated. Avoid overworking the meat to keep the meatballs tender.
- Roll the mixture into meatballs about 1 inch in diameter — you should get roughly 24 small meatballs.
- Arrange the meatballs on the prepared baking sheet with a little space between each one.
- Bake for 20–25 minutes, until they are cooked through (internal temperature 165°F / 74°C) and lightly golden on the outside.
- Serve hot over mashed potatoes for a comforting meal, or thread onto toothpicks and present with cranberry sauce for dipping.
If you want extra browning, switch the oven to broil for the last 1–2 minutes while watching closely.
Best Ways to Enjoy It
- Classic comfort: Spoon gravy and mashed potatoes on a plate and top with a pile of warm meatballs.
- Party platter: Serve with toothpicks, bowls of cranberry sauce and grainy mustard, and a tray of pickles and olives.
- Slider option: Place a meatball inside a small roll with a smear of cranberry sauce and a leaf of arugula.
- Bowl: Make a grain bowl with farro or rice, roasted vegetables, and a few meatballs sliced in half.
Drink pairings: A light-bodied red like Pinot Noir, a crisp hard cider, or a sparkling beverage for a nonalcoholic option balances the savory-sweet profile nicely.
Storage and Reheating Tips
Refrigerate leftover meatballs in an airtight container within two hours of cooking. They will keep for 3–4 days. For longer storage, freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 3 months.
To reheat:
- Oven: Place meatballs on a baking sheet, cover loosely with foil, and warm at 325°F (160°C) for 10–15 minutes.
- Microwave: Heat covered on medium power in 30-second bursts until warmed through.
- Stovetop: Simmer gently in a skillet with a splash of broth or gravy to reheat while adding moisture.
Always reheat to an internal temperature of 165°F (74°C) for safety.
Helpful Cooking Tips
- Size matters: Keeping meatballs ~1 inch makes cooking even and shortens bake time.
- Don’t overmix: Mix just until combined to avoid dense meatballs.
- Moisture balance: If mixture feels too wet, add a tablespoon more stuffing mix; if too dry, add a teaspoon or two of broth.
- Test-bake one: Bake a single meatball to check seasoning before shaping the rest.
- Parchment is your friend: It prevents sticking and makes cleanup easy.
Recipe Variations
- Cranberry-Glazed: Warm cranberry sauce with a teaspoon of Dijon plus a splash of orange juice and brush onto meatballs in the last 5 minutes of baking.
- Italian twist: Swap garlic/onion powder for Italian seasoning and serve with marinara instead of cranberry.
- Cheesy center: Press a small cube of mozzarella into the center of each meatball before rolling.
- Gluten-free: Use a GF stuffing mix or crushed GF crackers.
- Mini meatball skewers: Alternate meatballs with roasted apple chunks for a sweet-savory combo.
Frequently Asked Questions
Q: How long does this recipe take from start to finish?
A: Plan for about 30–35 minutes total: 10 minutes to mix and shape, then 20–25 minutes to bake.
Q: Can I bake these from frozen?
A: Yes. Bake from frozen at 375°F (190°C) for about 30–35 minutes, checking that the internal temperature reaches 165°F (74°C).
Q: Can I use ground chicken instead of turkey?
A: Yes — ground chicken works fine. Because chicken can be lean, consider adding an extra tablespoon of broth or a small amount of oil to keep the meatballs moist.
Q: Are these safe to prepare ahead for a party?
A: Absolutely. Make and bake them a few hours ahead, then reheat briefly before guests arrive. For best texture, reheat in the oven rather than the microwave.
Q: How do I keep meatballs from falling apart?
A: Use an egg as a binder and avoid overworking the mixture. If needed, add an extra tablespoon of stuffing mix or a tablespoon of breadcrumbs to improve binding.
Conclusion
If you want another reliable take on turkey meatballs, see Marisa Moore’s turkey and stuffing meatballs for a slightly different spin. For holiday-themed inspiration and a festive presentation, check out this Turkey and Stuffing Meatballs for Thanksgiving which pairs similar flavors with seasonal sides.
PrintTurkey and Stuffing Meatballs
Savory turkey meatballs made with stuffing mix, perfect for a festive meal or party appetizer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 meatballs 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free Option Available
Ingredients
- 1 pound ground turkey
- 1 cup stuffing mix
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Cranberry sauce for dipping
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, stuffing mix, chicken broth, Parmesan cheese, egg, garlic powder, onion powder, and a generous pinch of salt and pepper.
- Mix gently but thoroughly until evenly incorporated.
- Roll the mixture into 1-inch meatballs; you should get roughly 24 meatballs.
- Arrange the meatballs on the prepared baking sheet with space between each one.
- Bake for 20–25 minutes until cooked through and lightly golden.
- Serve hot over mashed potatoes or with toothpicks and cranberry sauce for dipping.
Notes
For extra browning, switch the oven to broil for the last 1-2 minutes while watching closely.
Nutrition
- Serving Size: 1 meatball
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 60mg