This turkey and stuffing meatballs recipe is the best thing about Thanksgiving in one bite! Add them on top of a bed of cranberry sauce, or even mashed potatoes- and you have just reinvented the thanksgiving meal. Try a new way to serve turkey and stuffing for Friendsgiving! Chop veggies the night before for even easier meal.
The meatballs would be great over a bed of mashed potatoes or a salad as an alternative or in addition to cranberry sauce.
TURKEY AND STUFFING MEATBALLS RECIPE
Makes 24 Meatballs
1 pound of ground turkey
1 diced onion
1/2 cup of chopped celery
2 cups of seasoned cornbread stuffing mix
2 tbs of butter
2 tbs of fresh sage
1 strand of fresh rosemary
1/4 tsp of pumpkin spice
2 tsp of salt and pepper
1 tsp. of garlic powder
1/4 tsp of dried thyme
1 can of cranberry sauce
Turn oven to 375 degrees Celsius. In a large bowl, mix ground turkey, dried thyme, 1 tsp of salt and pepper, pumpkin spice, and garlic powder. Set in fridge for 15 minutes.
In a saute pan, melt the butter over medium and add the onions, celery and 1 tsp of salt and pepper. Stir for about 3 minutes and then add in fresh sage and rosemary. Lower heat and cook for about 5 more minutes. Pour into a bowl and set until room temperature.
Line a cookie sheet with parchment paper and set aside.
Retrieve the turkey mixture and onions from the fridge. Pour the onion and celery into the turkey mixture. Then pour in the cornbread mix and eggs into the same turkey mix. Use a wooden spoon or your fingers to gently combine the ingredients.
Use a ice cream, cookie or Mellon scooper to ball the turkey mixture, or roll in to 2 inch balls.
Place onto baking sheet about 1 inch apart. Bake for 25 minutes or until golden brown. Cook until the top and bottom of the meat balls are golden brown so they are crunchy on the outside and soft in the middle.
Let them cool off for a minute. Either plate a couple at a time on a plate over a bed of cranberry sauce, or serve on a board with tongues. Enjoy!