Turkey Stuffing Meatballs
Updated Nov. 18, 2024
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups (½-inch) sourdough or white bread cubes (preferably day old), from about 3 ounces bread (see Tip)
- ½cup olive oil
- ½cup chicken stock
- ½cup finely chopped white onion (about ½ onion)
- ½cup finely chopped celery (about 1 stalk)
- 2teaspoons dried sage
- 1teaspoon dried thyme
- 1teaspoon onion powder
- 1teaspoon celery salt
- 1large egg
- Salt and freshly ground black pepper
- Crushed red pepper
- 1pound ground turkey (preferably 85 percent lean)
- Gravy or cranberry sauce, or bread or a salad, for serving
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Preparation
- Step 1
Heat oven or a toaster oven to 350 degrees. Spread the bread cubes on a small sheet pan and bake until brittle, about 10 minutes. Cool completely on the pan. (The cooled bread can be stored in an airtight container for up to 5 days.)
- Step 2
Reset the oven temperature to 400 degrees. Add the bread cubes, olive oil, chicken stock, onion, celery, sage, thyme, onion powder, celery salt, egg, 1 teaspoon salt, 1 teaspoon black pepper and a pinch of red pepper to a bowl and mix to combine. Let sit for up to 15 minutes to ensure the bread is fully moistened and the liquid is mostly absorbed. Add turkey and mix until just combined, being careful not to overmix.
- Step 3
Form the meat mixture into 15 balls and place on a baking sheet. To form the meatballs easily, wet your hands as you go to prevent sticking. Bake meatballs for 14 to 16 minutes, until cooked through and the edges have browned. Remove from the oven and let rest for 5 minutes.
- Step 4
Serve with gravy or cranberry sauce, tucked into a sandwich or on top of a salad.
- Instead of toasting your own bread, you could make the meatballs with packaged unseasoned stuffing mix. Alternatively, pan-fry meatballs over medium heat on the stovetop in a little oil until golden brown.
Private Notes
Comments
add cheese! and definitely use store bought stuffing mix, just like the TIP in the recipe says. live your dreams :)
Just a fun note, last month my son's Boy Scout troop competed in a cooking competition and made this dish (well, basically this recipe) and they took first place. When putting together our Thanksgiving menu, I had noted this recipe and shared it with my son. We are serving it this year. Thank you!
healthy is subjective, but I can tell you that the olive oil is keep to keeping these turkey meatballs, which can typically be dry, moist. you can remove some, but you will lose moisture in the meatballs.
I made this tonight and it was incredible! I couldn't believe how much flavor was packed into each meatball, and it tasted just like Thanksgiving. Highly recommend and will definitely make again and again.
Made these with Trader Joe’s gluten free stuffing cubes and loved the concept but next time will make with regular stuffing cubes. Something seemed a bit off with the GF.
Made these exactly as written, because that’s the kind of human I am. They’re oddly enjoyable. I say oddly because they’re unlike any meatballs I’ve ever consumed, but they’re certainly evocative of a traditional Thanksgiving dinner. I put them on a hero roll with mayo and cranberry sauce for that day-after-Thanksgiving experience, but the result lacked a certain je ne sais quoi. If there is a next time, I would serve with mashed potatoes and gravy. Or I’d just make a turkey sandwich. Dunno.
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