Ingredients
– ½ pound finely chopped mushrooms (about 3 cups)
– 1 cup finely chopped onion (about half a large onion)
– ½ cup finely chopped celery
– 1 pound ground turkey breast
– ½ cup coarsely ground cornmeal or dry cornbread stuffing
– ½ cup dried cranberries
– 1 lightly beaten egg
– 1 teaspoon poultry seasoning
– ½ teaspoon garlic powder
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
Instructions
Let’s dive into making these cranberry turkey stuffing balls, starting with preheating your oven to 375ºF and lining a sheet pan with parchment paper or greasing it lightly. This step sets the stage for easy cleanup and even baking. In a large bowl, mix all the ingredients thoroughly until well combined, creating a uniform mixture that’s ready to shape.
Form the mixture into 24 meatballs, each about 1½ inches in diameter, using a meatball scoop or melon baller for uniformity.
Place the meatballs on the prepared pan, spacing them at least 1 inch apart to allow for better browning.
Bake uncovered for 18 to 22 minutes until the internal temperature reaches 165ºF, ensuring they’re fully cooked and juicy.
Once done, remove from the oven and let them cool slightly before serving warm, perhaps with a side of cranberry sauce and a sprinkle of parsley for extra flair.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧅 Finely chop onion and celery to ensure moisture retention and smooth texture.
🥄 Use gloves and a scoop for uniform meatballs and to keep hands clean.
🍳 Space meatballs evenly on the pan to promote even browning during baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 meatballs
- Calories: 177
- Sugar: 6g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg