Raise your hand if you have multiple Thanksgiving or Friendsgiving gatherings to attend this year. 👋 Well you can’t make a turkey for all of them, so how about bringing these fun Turkey and Stuffing Meatballs instead? They make a really fun appetizer, addition to a Friendsgiving potluck spread, or if you’re a million miles away from home and still need those Thanksgiving vibes, these Turkey and Stuffing Meatballs got your back. They’re super easy, have all that Thanksgiving flavor, and make great leftovers (I speak from experience).

Goes great with: Simple Homemade Cranberry Sauce, Fluffy Garlic Herb Mashed Potatoes, Brown Butter Mashed Sweet Potatoes, Mushroom Herb Gravy.

Turkey and Stuffing Meatballs

What Kind of Stuffing Should I Use?

There are many kinds of stuffing mixes on the market, but the most common variety comes in a 6oz. box and basically just contains dried bread, dehydrated vegetables, and bouillon powder. The bread absorbs some of the moisture from the turkey and egg, and helps keep the meatballs moist, while the dehydrated vegetables and bouillon powder flavor the meatballs, and provide all the salt and seasoning necessary. You can use any flavor, whether it be herb, turkey, pork, or any other variety. I have not tested this recipe with cornbread style stuffings, but I expect it would work just the same. If the directions on your stuffing mix say to add chicken broth instead of water, it is likely that bouillon powder is not included in the mix and you should use chicken broth in place of the water when making the meatballs.

Step by Step Photos

Preheat the oven to 400ºF. Place the contents of one 6oz. box of stuffing mix in a large bowl, add 1 cup hot water, and stir until no more water pools on the bottom of the bowl. Let the stuffing sit for five minutes more to continue to soften. You’ll be using less water than the instructions on the box list because you want to leave room for the stuffing to absorb moisture from the turkey and egg.

Add 19oz. ground turkey (93% lean) and one lightly beaten large egg. Mix these ingredients together with your hands until they are evenly combined.

Shape the mixture into 20 meatballs, each slightly larger than a ping pong ball in size (about 3 Tbsp each). Line a baking sheet with parchment paper, and place the meatballs on the parchment. 

Bake the meatballs in the preheated oven for 20 minutes.

Next, melt 1 Tbsp butter in a large skillet over medium heat. Add the baked meatballs and sauté in the butter until they’re browned on most sides (about 5 minutes). Transfer the browned meatballs to a serving dish, add a second tablespoon butter to the skillet, and repeat with the second batch of meatballs.

You can serve these Turkey and Stuffing Meatballs as a mini-Thanksgiving style dinner, or as a party or Friendsgiving appetizer.

They’re awesome for dipping into cranberry sauce or gravy, and make great leftovers!

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