If you love the cozy flavors of holiday dinners any time of the year, you are going to adore this Turkey and Stuffing Meatballs Recipe. These meatballs take the comforting essence of classic stuffing and ground turkey, blend in juicy sausage and aromatics, and transform everything into bite-sized pieces of pure joy. Every bite bursts with familiar warmth, making it an ideal dish for weeknight dinners or impressive gatherings alike. Whether you’re a longtime turkey fan or just curious about new takes on meatballs, this recipe brings a fresh twist that feels like a warm hug on a plate.
Ingredients You’ll Need
The ingredients for this Turkey and Stuffing Meatballs Recipe are surprisingly simple, yet each one plays a crucial role to build layers of flavor, tenderness, and that perfect golden crust you’re aiming for. With a mix of veggies, broth, butter, and well-seasoned meats, you’ll find the balance of moisture and seasoning just right for moist and flavorful meatballs every time.
- Yellow onion (½ cup, minced): Adds a sweet and savory base that softens beautifully when sautéed.
- Celery (1 rib, finely diced): Provides a subtle crunch and fresh, herbal notes to the stuffing mixture.
- Chicken broth (¾ cup): Infuses moisture and savory depth that keeps the stuffing tender inside the meatballs.
- Water (¼ cup): Helps blend and hydrate the Stovetop stuffing perfectly.
- Butter (4 tablespoons, divided): Offers richness and helps sauté the aromatics to golden perfection.
- Turkey Stovetop stuffing (6 oz. box): The heart of the recipe; chicken or turkey flavor adds traditional stuffing taste with ease.
- Ground turkey (1 lb., 85% lean): Keeps the meatballs lean yet tender and flavorful.
- Salt and pepper (to taste): Essential for seasoning to lift all the ingredients.
- Ground sausage (½ lb.): Brings fat and flavorful seasoning that guarantees moistness and that savory punch (see notes for alternatives).
- Large egg (1, whisked): Acts as a binder to hold all the elements together without drying out your meatballs.
How to Make Turkey and Stuffing Meatballs Recipe
Step 1: Sauté Aromatics
Begin by preheating your oven to 400 degrees Fahrenheit to get things hot and ready. In a medium saucepan, melt half of the butter over medium heat. Toss in your minced yellow onion and finely diced celery. These veggies soften as you stir for about 5 to 6 minutes, releasing their delicate, sweet flavors that form the aromatic base for our meatballs.
Step 2: Combine Stuffing Mixture
Next, add the remaining butter, chicken broth, and water right into the pan. Bring this flavorful combo to a boil, then stir in the box of turkey Stovetop stuffing. Reduce the heat to low and stir everything until perfectly combined and the stuffing soaks up the juicy broth. Remove the pan from heat and transfer to a large bowl to cool slightly, which helps the mixture bind better when combined with the meat.
Step 3: Mix Meatball Ingredients
Season your ground turkey generously with salt and pepper, then add it to the cooled stuffing mixture. Follow with the ground sausage and whisked egg. Stir everything with a wooden spoon or your hands until it’s evenly mixed, making sure the flavors blend throughout. This mixture is your magic base for juicy, flavorful meatballs.
Step 4: Shape and Bake Meatballs
Form the mixture into meatballs about 1 ¾ inches in diameter—big enough to savor but small enough for quick cooking. Place them on a lightly greased, light-colored baking sheet (it helps you keep an eye on browning). Bake the meatballs for 15 minutes in the preheated oven. Once baked, switch to broil at 450 degrees Fahrenheit for just 2 minutes to get a beautifully browned exterior; be sure to watch closely so they don’t over-brown or burn.
How to Serve Turkey and Stuffing Meatballs Recipe
Garnishes
For a bright pop, sprinkle fresh chopped parsley or thyme over the meatballs just before serving. A drizzle of pan gravy or turkey gravy enriches the cozy flavors, making each bite extra luscious. Sometimes, a tiny dollop of cranberry sauce adds a tangy sweetness that balances the savory meat perfectly.
Side Dishes
Mashed potatoes are the classic soulmate here—creamy, buttery, and silky soft. Green beans or roasted Brussels sprouts bring fresh, crisp textures to contrast the tender meatballs. If you want to keep it traditional, add apple sauce or a simple cranberry relish to round out that festive vibe.
Creative Ways to Present
Serve these meatballs over creamy polenta or soft buttered noodles for a comforting twist. They also work beautifully as sliders—just nestle a meatball on a mini bun with a smear of gravy or mayo for a hearty appetizer. Another fun idea is to thread them onto skewers with veggies for party-friendly bites everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Turkey and Stuffing Meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Keep them chilled promptly after cooking to maintain food safety and delicious flavor.
Freezing
If you want to save these for later, freeze the baked meatballs on a baking sheet first until firm, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months, letting you enjoy a quick homemade meal anytime you want.
Reheating
Reheat meatballs gently in a microwave or low oven to keep them moist. Adding a splash of broth or gravy when warming helps maintain their juiciness so they don’t dry out. Avoid overcooking to preserve that perfect tender texture.
FAQs
Can I make these meatballs without the sausage?
Absolutely! You can omit the ground sausage and use all ground turkey, but adding a bit of fat, like olive oil or extra butter, helps keep the meatballs juicy.
What can I use if I don’t have Stovetop stuffing?
If Stovetop isn’t handy, you can use any boxed stuffing mix or even homemade bread stuffing that’s nicely seasoned and slightly moistened with broth.
How do I prevent the meatballs from falling apart?
The egg acts as a binder here, so be sure to mix thoroughly and avoid adding too much moisture. Cooling the stuffing mixture before combining with meat also helps the mixture hold together better.
Can I cook these meatballs on the stovetop?
Yes! You can pan-fry them in a bit of butter or oil over medium heat, turning occasionally until evenly browned and cooked through.
Are these meatballs freezer-friendly after baking?
Definitely! Freeze them after baking and cool completely. This way, you can quickly reheat for future meals without losing flavor or texture.
Final Thoughts
This Turkey and Stuffing Meatballs Recipe is one of those delightful dishes that easily becomes a favorite. It captures all the heartwarming flavors of your holiday stuffing and turkey but comes together quickly and fits perfectly into any season. Don’t hesitate to try it out and make it your go-to comfort food that’s sure to impress family and friends alike.
Print
Turkey and Stuffing Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 35 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
These Turkey and Stuffing Meatballs combine flavorful ground turkey and sausage with a classic stovetop stuffing mix, enhanced by sautéed onions and celery. Baked to golden perfection and finished under the broiler for a crispy top, they’re a perfect comfort food ideal for holiday meals or family dinners.
Ingredients
Vegetables and Aromatics
- ½ cup yellow onion, minced
- 1 rib celery, very finely diced
Liquids and Fats
- ¾ cup chicken broth
- ¼ cup water
- 4 tablespoons butter, divided
Main Ingredients
- 1 (6 oz.) box turkey flavored Stovetop stuffing (chicken or turkey)
- 1 lb. ground turkey (85% lean)
- ½ lb. ground sausage
- 1 large egg, whisked
Seasonings
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the meatballs.
- Sauté Aromatics: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the minced onion and finely diced celery, cooking and stirring frequently for 5-6 minutes until softened and fragrant.
- Prepare Stuffing Mixture: Add the remaining 2 tablespoons of butter along with the chicken broth and water to the saucepan. Bring the mixture to a boil, then stir in the stuffing mix. Reduce heat to low and stir until well combined. Remove from heat and transfer the stuffing mixture to a large bowl, allowing it to cool for 2-3 minutes.
- Combine Meat Mixture: Season the ground turkey with salt and pepper, then add it to the bowl with the stuffing mixture. Add the ground sausage and whisked egg. Mix thoroughly with your hands or a spoon until all ingredients are evenly combined.
- Form Meatballs: Roll the mixture into 1 ¾ inch diameter meatballs and place them on a lightly greased, light-colored baking sheet to ensure even cooking and prevent sticking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15 minutes until they are cooked through.
- Broil for Crispiness: Increase the oven temperature to broil at 450°F (232°C) and broil the meatballs for an additional 2 minutes. Watch carefully to avoid overbrowning.
- Serve: Remove the meatballs from the oven and serve immediately with traditional sides like mashed potatoes, gravy, green beans, and cranberry sauce for a full hearty meal.
Notes
- Using ground sausage adds flavor and moisture; alternatively, use all ground turkey for a leaner version.
- Ensure the baking sheet is light-colored to prevent the bottoms of the meatballs from burning.
- Monitor closely during broiling to avoid overcooking or burning the meatballs.
- This recipe yields about 35 meatballs, perfect for large gatherings or meal prep.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
