Easy Thanksgiving Turkey Meatballs

White platter of Thanksgiving turkey meatballs against a dark backdrop with salad, cranberry sauce, mashed potatoes, and gravy around the platter.

5 from 2 votes

Easy Thanksgiving Turkey Meatballs

These Thanksgiving Turkey Meatballs are Thanksgiving in one bite, packed with stuffing mix, aromatics, and dried cranberries. Serve with a generous helping of mashed potatoes and gravy, and you've got a festive meal!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: ground turkey, Thanksgiving recipes, thanksgiving sides

Servings: meatballs

Calories: 157kcal

Author: Kathryn

Ingredients

1 Tablespoon olive oil
½ cup onion chopped
½ cup celery chopped
3 cloves garlic minced
1 Tablespoon fresh sage finely chopped
1 Tablespoon fresh thyme finely chopped
1 Tablespoon fresh rosemary finely chopped
1 pound ground turkey
3 cups dried stuffing mix you could also use panko breadcrumbs if you prefer
½ cup chicken broth
½ cup dried cranberries
2 eggs
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat oven to 400ËšF. Line a rimmed baking sheet with parchment paper and set aside.
Heat olive oil in a frying pan over medium heat. Add onions and celery and cook until tender (about 4-5 minutes). Add garlic and fresh herbs (sage, thyme, and rosemary). Cook for another minute. Remove from heat and let cool for just a few minutes.
In a large bowl, combine the ground turkey, onion/celery mixture, dried stuffing mix, chicken broth, eggs, dried cranberries, and salt & pepper. Avoid over-mixing so you don't end up with dense meatballs.
Scoop 1-1.5" sized balls of meat onto the baking sheet. Bake for 12-15 minutes or until the internal temperature of the meatball reaches 165ËšF.
Serve with mashed potatoes, gravy, and cranberry sauce.

Notes

To store: These meatballs are perfect to make ahead. They can be made up to 2 days in advance unbaked. Cover them with plastic wrap to prevent the meatballs from drying out before putting in the refrigerator.

To freeze: Once the meatballs are entirely cooled, place in a freezer-safe bag. When ready to reheat, take out of the freezer and place in the refrigerator overnight. Bake at 350ËšF for 20 minutes or so.

Nutrition