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
Scale
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.
