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–+ servings
turkey stuffing meatballs served with cranberry sauce.
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
 

  1. Preparation. Preheat your oven to 375°F. Line a baking sheet with parchment paper or grease it with oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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