These Baked Turkey Stuffing Meatballs give you all the flavors of 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.

turkey stuffing meatballs served with cranberry sauce.

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.

Table of Contents

Ingredients For Turkey Stuffing Meatballs
Why are my meatballs falling apart?
Tips
What To Serve With Turkey Meatballs
Freezing And Storing Instructions
Why are my baked turkey meatballs dry?
Substitutions and Variations
More Turkey Recipes To Try
Before You Head Out
Recipe Card
How To Make Turkey Meatballs - Step By Step Tutorial
Thanksgiving Dinner Recipes
Join TYBInsider
Comments

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

Ingredients For Turkey Stuffing Meatballs

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. Their high water content keeps the meatballs moist while keeping them meaty.
Vegetables - We used onion and celery to give the dish a fresh, citrusy and sharp, savory flavor.
Bread crumbs Prevent the meatballs from drying out and keep them juicy as they bake. You can also use leftover stuffing or dry cornbread stuffing mix if you have it. 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.

Step by step photos can be found below the recipe card.

Why are my meatballs falling apart?

Use the precise amount of binders (eggs, breadcrumbs) as per the recipe to ensure proper binding and sturdy structure in the meatball mixture.
Avoid overmixing. Excessive mixing can lead to dense meatballs that are prone to falling apart during cooking. Mix until well incorporated.
Chop veggies and herbs finely to ensure meatball cohesion during cooking.

Tips

Make evenly sized meatballs that are approximately 1 to 1 ½ inches in size. If you make them more significant, 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 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 oven type used and the meatball size you are making. The rule of thumb is always checking the internal temperature to ensure they are cooked through.
Keep an eye on the meatballs and avoid overbaking them, resulting 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. Leftover meatballs can be stored in the refrigerator for up to 1 to 2 days. Make sure they are completely cool before transferring them to an airtight container.
To Freeze. Place the meatballs on a baking sheet and freeze for about 1 to 2 hours. Once they are frozen, transfer them to freezer-safe bags or airtight containers. For the best quality, consume the frozen turkey meatballs within 3 to 4 months.
To Reheat. Thaw frozen turkey meatballs in the refrigerator overnight. Thoroughly reheat the thawed meatballs to an internal temperature of 165°F (74°C) in the oven, on the stovetop, or in the microwave.
Leftovers? Make a meatball casserole or serve on top of sauteed cabbage.

Why are my baked turkey meatballs dry?

Opt for ground turkey with higher fat content or mix white and dark meat for juicier meatballs.
Avoid overbaking; use a meat thermometer to ensure they reach 165°F internally.
Check the consistency of the meat mixture before shaping to ensure it's moist yet holds shape on the baking sheet.

turkey stuffing meatballs served with cranberry sauce, mashed potatoes and green beans.

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. In addition to 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 satisfy any spicy food lover!

More Turkey Recipes To Try

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

Baked Turkey Stuffing Meatballs

5 from 2 votes

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 105

Ingredients Method Nutrition Notes

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

Method

Preparation. Preheat your oven to 375°F. Line a baking sheet with parchment paper or grease it with oil.
Make the turkey meatball mixture. In a food processor pulse roughly chopped celery and mushrooms. 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.

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

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.

Tried this recipe?

Let us know how it was!

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

How To Make Turkey Meatballs - Step By Step Tutorial

Preparation. Preheat your oven to 375°F. Line a baking sheet with parchment paper or grease it with oil.
Make the meatball mixture. Pulse roughly chopped celery and mushrooms in a food processor. In a large mixing bowl, thoroughly mix all the ingredients until they are 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.
Place the meatballs on a baking sheet. They should be moist but still maintain their shape. 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.