½ cupcoarsely ground cornmeal or dry cornbread stuffing
½ cupdried cranberries
1egg, lightly beaten
1teaspoonpoultry seasoning
½ teaspoongarlic powder
1teaspoonkosher salt
½ teaspoonblack 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.