Description
These Turkey and Stuffing Meatballs capture all the cozy flavors of a traditional holiday feast in one perfect, palpable bite.
Ingredients
- 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
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and lightly spray with cooking oil.
- Using a food processor, pulse mushrooms until finely chopped (8-10 quick pulses). Transfer to a large mixing bowl.
- Pulse onion and celery in food processor until chopped to match mushroom texture (6-8 pulses).
- Add all ingredients to the mixing bowl with mushrooms. Using clean hands, gently mix until just combined.
- Form mixture into 28 balls, about 1¼ inches each. Place on prepared baking sheet with 1 inch spacing.
- Bake 22-25 minutes until golden brown and internal temperature reaches 165°F.
- Rest 3-4 minutes before serving with cranberry sauce and appetizer picks.
Notes
- Chop vegetables to uniform size for best texture
- Use a cookie scoop for evenly sized meatballs
- Can be frozen raw for up to 3 months
- Reheat leftovers in 350°F oven for 8-10 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes