These Turkey and Stuffing Meatballs are perfect for your Friendsgiving menu or as an easy appetizer for a holiday party or potluck!
This post is sponsored by my friends at The Mushroom Council.
The recipe I’m sharing today features mushrooms and lean ground turkey in my turkey and stuffing blenditarian meatballs. With traditional stuffing ingredients like celery, onions, and sage and even a pop of extra flavor from cranberries, these turkey and mushroom meatballs are Thanksgiving in one bite!
These turkey and stuffing meatballs are perfect for your Friendsgiving menu or as an easy appetizer for all of those holiday parties and potlucks!
I’ve partnered with the Mushroom Council to help spread the word about a culinary technique designed to get more veggies on the plate while boosting flavor and nutrition.
What is The Blend?
The Blend is one of my go-to recommendations when helping people transition to a more plant-based diet. To use it, simply replace some of the ground meat in a recipe with chopped mushrooms.
The mushrooms add incredible umami flavor, moisture, and fiber. And it’s easy to do.
How to use mushrooms in meatballs
I used baby bella mushrooms, but this recipe would work great with shitake mushrooms and button mushrooms too. The key is to chop the mushrooms to mimic the texture of ground meat.
I used the food processor for ease. And since I already had it out, I went ahead and chopped my onions and celery in the food processor too.
Once all of the vegetables are chopped (the finer, the better), add all of the ingredients to a bowl and mix to combine. I tried these meatballs using regular ground turkey and with lean ground turkey breast. Both worked!
I’m using ground turkey breast here, but both recipes were delicious. Though a dinner spoon will work, if you have one, use a meatball scoop or large melon baller to make evenly portioned meatballs. This recipe made 24 – 1½ inch meatballs.
Tips for making the best meatballs
- Finely chop the onion and celery by hand or use a food processor. This is critical for a smooth texture, and it also helps the meatballs maintain moisture.
- Use gloved hands and a scoop for less mess and consistently sized meatballs. This ensures they cook evenly.
- Spread the meatballs out on the pan – at least 1 inch apart. This helps the meatballs brown better.
I’m showing these turkey mushroom meatballs with a cranberry dipping sauce. It’s optional but adds a festive twist and the sweet-tart sauce pairs well with the turkey and mushroom flavors. Use my cranberry sauce or your personal favorite.
And here’s another reason to love this recipe. It freezes well. To reheat cooked meatballs from frozen, place on a microwave-safe plate and cover. Heat 2 – 2½ minutes on 50% power for moist and juicy meatballs a few at a time. Reheat larger batches in the oven when you get those last-minute guests!
Thanksgiving is right around the corner. I can hardly believe it! Go ahead and pin this recipe and add it to your menu list, so there’s one less thing to do.
Turkey and Stuffing Meatballs
Ingredients
- ½ lb. mushrooms finely chopped (about 3 cups)
- 1 cup onion finely chopped (about ½ large onion)
- ½ cup celery, finely chopped
- 1 lb. ground turkey breast
- ½ cup coarsely ground cornmeal or dry cornbread stuffing
- ½ cup dried cranberries
- 1 egg, lightly beaten
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375ºF. Line a sheet pan with parchment paper or brush or spray with oil.
- Mix all ingredients in a large bowl.
- Using a meatball scoop or melon baller, scoop the mixture to form 24 - 1½ inch meatballs. The meatballs should be very moist but hold the shape when placed on the sheet pan. Place 1 inch apart on the pan.
- Bake uncovered 18-22 minutes until the center of the meatballs reaches 165ºF on a meat thermometer. Serve warm as is with mini skewers or with cranberry sauce for dipping. I added a sprinkle of parsley for extra color!
Notes
Tips for making the best meatballs
- Finely chop the onion and celery by hand or use a food processor. This is critical for a smooth texture, and it also helps the meatballs maintain moisture.
- Use gloved hands and a scoop for less mess and consistently sized meatballs. This ensures they cook evenly.
- Spread the meatballs out on the pan - at least 1 inch apart. This helps the meatballs brown better.
Kristen Haynes
LOVED this recipe! I let some cornbread stuffing sit in a bit of milk while I put everything together, and I added a beaten egg (which made it too mushy to ‘stay together’, so I added some more cornbread stuffing and added some sage, a dash of Lawrys and extra dried cranberries. I added a dipping sauce (boiled down/mashed cranberries in cranberry juice with red wine and raspberry jam + a dash of cayenne)- DELISH! Everyone loved them- I will make these again!
GEORGE ELDRIDGE BROWN
Hello there. I first off wish to say THANK YOU for this recipe. I was asked to cook for a vendor showcase by one of my manufacturers. As I used to have a catering company, this will not be a problem. I decided to do a Thanksgiving theme, oh by the way, I specialize in bbq repairs, service, replacement, etc. So, everything that I will be preparing will be cooked on a grill. Well I thought I’d do an appetizer and started thinking of options. I came up with this idea in my mind, then I went to the Google machine to look for a recipe. There were a few of them and I decided to try yours. I did a test run, always important before serving for a party or gathering. WELL WELL WELL, THEY ARE A HIT!! My Wife was like, WOW! Everything is there for the flavor profile. One Truly gets the Thanksgiving meal in an appetizer. I only tweaked the recipe every slightly by adding fresh chopped jalapeños, we like a little heat. Also, I did have to increase my cooking time by 10 minutes longer. When I checked with my thermometer after 22 minutes, temp was only at 150°. So people, always check with a thermometer, not just by time and color.
I rambled, sorry. This is so GOOD. I Will be making 100 11/2″ for the event. I can’t wait to WOW them.
Thank You for this RECIPE
GEORGE
ALL ABOUT FIRE
Cathy
I made a day in advance and cooked next day. Nice on the outside but mushy on the inside. Cooked to 165 so that wasn’t the problem. Don’t know if making a day in advance makes them mushy. Any advice?
Leslie
I did omit the mushrooms and cranberries because my family doesn’t like them. This recipe was still a hit with my family. I made gravy to put over them. I will be making them again.
Donna
This recipe was super easy and very delicious. It’s a keeper!
R
How crucial to flavor balance are the dried cranberries? I’m concerned about the added sugar (and sweetness in general), and wonder if there is an alternative.
Marisa Moore
The cranberries add flavor and texture but can be omitted if you prefer. The recipe will works without them.