Blenditarian Turkey and Stuffing Meatballs

These Turkey and Stuffing Meatballs are perfect for your Friendsgiving menu or as an easy appetizer for a holiday party or potluck!

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Turkey and Stuffing Meatballs with Cranberry Sauce and Skewers

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!

Baby Bella Mushrooms and a napkin

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. 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.

Chopped mushrooms in a food processor

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.  

Turkey and Mushroom Meatball ingredients in a bowl with a spoon

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 about 24- 1½ inch meatballs.

Here are a few tips for success:

  • 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.

Turkey Mushroom Meatballs in a bowl with cranberry sauce

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.

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5 from 4 votes
Turkey and Stuffing Meatballs with Cranberry Sauce and Skewers
Turkey and Stuffing Meatballs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These Blenditarian Turkey and Stuffing Meatballs are Thanksgiving in a bite! Add them to your Friendsgiving menu or serve as a holiday party appetizer! 

Course: Appetizer, Entree
Cuisine: American
Keyword: turkey meatballs
Servings: 8 people
Calories: 177 kcal
Author: Marisa Moore, RDN
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 tsp poultry seasoning
  • ½ tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
Instructions
  1. Preheat oven to 375ºF. Line a sheet pan with parchment paper or brush or spray with oil.

  2. Mix all ingredients in a large bowl.

  3. 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.

  4. 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!

Nutrition Facts
Turkey and Stuffing Meatballs
Amount Per Serving
Calories 177
* Percent Daily Values are based on a 2000 calorie diet.

These Turkey and Stuffing Meatballs are Thanksgiving in one bite! Make them for Friendsgiving, an office potluck, or last minute holiday party! #ThanksgivingRecipes #TurkeyRecipes

9 Comments on Blenditarian Turkey and Stuffing Meatballs

    • Marisa
      November 1, 2018 at 2:41 PM (2 weeks ago)
      The mushrooms really help keep the meatballs moist and yes those bits of cranberry really add a fun little flavor boost! Reply
  1. Jen
    November 1, 2018 at 2:49 PM (2 weeks ago)
    These look so delicious. I am a huge fan of using mushrooms to make ground beef or turkey go farther!
    Reply
    • Marisa
      November 1, 2018 at 2:51 PM (2 weeks ago)
      Me too. It's one of my favorite adds for tacos, meatballs, and burgers too! Hope you get to try these! Reply
  2. Jenna
    November 1, 2018 at 3:35 PM (2 weeks ago)
    I was working on our Friendsgiving menu and love the idea of these! Cranberries right in the stuffing is genius.
    Reply
    • Marisa
      November 1, 2018 at 3:42 PM (2 weeks ago)
      This is my first year doing a Friendsgiving menu and I'm so excited to include these! Enjoy! Reply
  3. Pam Greer
    November 1, 2018 at 3:55 PM (2 weeks ago)
    This is such a great idea! I love replacing some of the meat with mushrooms! These meatballs would go quickly at my house!
    Reply
    • Marisa
      November 1, 2018 at 3:59 PM (2 weeks ago)
      Pam, I tested these three times. They did not last in my house either! And yes, the mushrooms really make these so yummy and help stretch the recipe too! Reply
  4. Suzy
    November 1, 2018 at 4:07 PM (2 weeks ago)
    These stuffing meatballs are such a brilliant idea! Thanks for sharing! Reply

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