These Turkey and Stuffing Meatballs are perfect for your Friendsgiving menu or as an easy appetizer for a holiday party or potluck!
Jump to Recipe
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. 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.
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 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.
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.
Follow Me on Pinterest!
Turkey and Stuffing Meatballs
- 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
- 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!