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Turkey and Stuffing Meatballs with Cranberry Sauce and Skewers

Turkey and Stuffing Meatballs

These 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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 177kcal


  • 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!


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.


Calories: 177kcal