My Ultimate Turkey and Stuffing Meatballs

I’ve been making these Turkey and Stuffing Meatballs every November for the past five years, and they never fail to disappear from the platter.

You’ll find yourself reaching for seconds before you even realize it. The way the sage mingles with the sweet cranberries and earthy mushrooms creates this warm, cozy feeling that tastes exactly like home.

Here is why this Turkey and Stuffing Meatballs is a family favorite

These little gems solve my biggest holiday entertaining problem. You get all the comfort of a traditional feast without the hours of prep work or the mountain of dishes.

I love how the mushrooms keep everything incredibly moist while adding that rich, savory depth.

Plus, when you serve these Turkey and Stuffing Meatballs on a pretty platter with some cranberry sauce, they look like you spent all day in the kitchen.

They’re perfect for those potluck dinners where you want to bring something that stands out.

I’ve served them alongside my creamy pumpkin pasta for a cozy autumn spread, and they pair beautifully with chicken pot pie bites when I’m hosting a crowd.

What you will need to make this Turkey and Stuffing Meatballs

• 8 oz baby bella mushrooms, finely chopped (about 2½ cups)
• ¾ cup yellow onion, finely diced (about ½ medium onion)
• ⅓ cup celery, finely chopped
• 1¼ lbs lean ground turkey
• ⅔ cup panko breadcrumbs or dry stuffing mix
• ⅓ cup dried cranberries, roughly chopped
• 1 large egg, lightly whisked
• 1½ teaspoons dried sage
• ¾ teaspoon garlic powder
• 1¼ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

I like using a food processor to get the mushrooms and vegetables chopped just right – they should be small enough to blend seamlessly but still have a little texture.

If you don’t have panko, regular breadcrumbs work fine, though the Turkey and Stuffing Meatballs won’t be quite as light.

How I Make This Turkey and Stuffing Meatballs

1. Heat your oven to 400°F and line a large baking sheet with parchment paper. I always give the paper a light spray with cooking oil to prevent any sticking.
2. Pulse the mushrooms in a food processor until they’re finely chopped but not mushy – about 8-10 quick pulses. You want them to look like coarse crumbs. Transfer to a large mixing bowl.
3. Add the onion and celery to the processor and pulse until they’re chopped to match the mushroom texture, about 6-8 pulses.
4. Combine all the chopped vegetables with the ground turkey, breadcrumbs, cranberries, egg, and all the seasonings in your mixing bowl. Using clean hands, gently mix everything together until just combined – don’t overwork it or your meatballs will be tough.
5. Using a small cookie scoop or your hands, form the mixture into 28 evenly-sized balls, each about 1¼ inches across. Place them on your prepared baking sheet with about an inch of space between each one.
6. Bake for 22-25 minutes, until the outsides are golden brown and a meat thermometer reads 165°F when inserted into the center of a meatball. Let them rest for 3-4 minutes before serving.
7. Arrange on a serving platter with small appetizer picks and a bowl of cranberry sauce for dipping. A sprinkle of fresh parsley makes them look extra festive.

My go to methods for Turkey and Stuffing Meatballs success

The secret to getting these just right is all in the vegetable prep. I always make sure my mushrooms, onions, and celery are chopped to the same fine consistency so every bite has balanced flavor and texture.

Don’t skip the resting time after they come out of the oven. Those few minutes let the juices redistribute, and you’ll end up with much more tender Turkey and Stuffing Meatballs that hold together beautifully when you pick them up.

I’ve learned that using a cookie scoop gives me perfectly uniform meatballs that cook at the same rate. If you don’t have one, wet your hands slightly when rolling, it keeps the mixture from sticking to your palms.

Can these be frozen?

Absolutely! I make double batches and freeze half for busy weeknights. Form the raw meatballs and freeze them on a tray, then transfer to freezer bags once solid.

They’ll keep for up to 3 months and can go straight from freezer to oven – just add 5-7 extra minutes to the cooking time.

Print

How do I reheat leftover meatballs?

Cooked meatballs reheat beautifully in the oven at 350°F for about 8-10 minutes, or you can warm them gently in the microwave at 70% power.

I like to add a tablespoon of chicken broth to keep them moist during reheating.

What can I substitute for the cranberries?

Chopped dried apricots or golden raisins work wonderfully if cranberries aren’t your thing.

For a more traditional stuffing flavor, you could even add some diced dried apples with a pinch of cinnamon.

Can I use different mushrooms?

White button mushrooms or shiitake both work perfectly in this recipe. Just make sure to remove any tough stems from shiitakes before chopping.

The key is keeping that finely minced texture so they blend seamlessly with the turkey.

I hope you’ll give these a try for your next gathering! They’ve become such a staple in my kitchen, and I love sharing recipes that bring families together around the table.

You can find more of my favorite holiday appetizers and comfort food recipes by following me on Pinterest – I’m always pinning new ideas and seasonal inspiration there.

---

My favorite occasions to make Turkey and Stuffing Meatballs

These shine brightest during the holiday season when everyone’s craving those familiar, warming flavors.

I love setting them out during Thanksgiving week when friends stop by, or bringing them to those early December parties where you want something festive but not too heavy.

I’ll make a big batch on weekend afternoons and we’ll snack on them while watching football or decorating for the holidays.