Turkey and Stuffing Meatballs

These Turkey and Stuffing Meatballs are a delicious and easy way to bring the flavors of Thanksgiving dinner into an everyday meal. Made with ground turkey, savory sausage, stuffing mix, and finely minced onions and celery, these meatballs capture all the classic tastes in one bite. Serve them alongside mashed potatoes, gravy, green beans, and cranberry sauce or enjoy as a festive appetizer with toothpicks for dipping!

Turkey and Stuffing Meatballs

Turkey and Stuffing Meatballs Overview

If you want to sneak the comforting flavors of Thanksgiving into your regular meal rotation, these Turkey and Stuffing Meatballs are the perfect solution. Packed with juicy turkey, flavorful sausage, seasoned stuffing, and sautéed vegetables, they make a satisfying main dish or party appetizer.

Pair them with classic sides like mashed potatoes, gravy, roasted green beans, and cranberry sauce to complete the holiday-inspired meal anytime.

Key Features

Make-Ahead Friendly: Prep and roll the meatballs in advance, then bake when ready.
Crock Pot Compatible: Slow cooker instructions included for hands-free cooking.
Versatile Serving: Serve as a main course or festive appetizer with dipping sauces.

How to Make Turkey and Stuffing Meatballs

(Full ingredient quantities and detailed steps are in the recipe card below)

Prepare Veggies: Finely dice yellow onions and celery. Sauté in butter for 5-6 minutes until softened.
Make Stuffing: Add chicken broth, water, and more butter to the sautéed vegetables and bring to a boil. Stir in stuffing mix, remove from heat, and let cool.
Mix Meatball Base: In a large bowl, combine seasoned ground turkey, sausage, whisked egg, and cooled stuffing mixture. Mix well.
Form Meatballs: Roll mixture into 1 ¾ inch meatballs and place on a lightly greased baking sheet.
Bake and Broil: Bake at 400°F for 16 minutes. For a browned top, broil at 450°F for up to 2 minutes, watching carefully to avoid burning.

Serve with mashed potatoes, gravy, roasted green beans, and cranberry sauce for the complete experience!

Pro Tips for Perfect Meatballs

Finely Dice Onions and Celery: Mince these vegetables very finely to ensure the meatballs roll smoothly and hold together well.
Sausage Choice: Jimmy Dean’s regular sausage is recommended for a classic breakfast sausage flavor. Mild Italian sausage is another great option.
Alternative Meat: Ground chicken can be used as a substitute for ground turkey if preferred.
Crock Pot Option: Add an additional ½ cup of chicken broth to the slow cooker. Cook meatballs on low for 4-5 hours or high for 2-3 hours. Broil for 1-2 minutes afterward for browning.
Make Ahead: Roll the meatballs in advance and store in an airtight container in the refrigerator for up to 24 hours before baking.

Serving Suggestions

Traditional with sides: mashed potatoes, brown or chicken gravy, green beans, and cranberry sauce.
Party appetizers: Serve meatballs with toothpicks and a side of cranberry dipping sauce for holiday gatherings.
Complement with classic favorites like dinner rolls and green bean casserole.

Storage Instructions

Store cooked meatballs in an airtight container and refrigerate for up to 3 days.
Freeze leftovers for up to 3 months; meatballs reheat well.

Kitchen Tools Recommended

Baking sheet (light colored and greased for baking).
Ice cream scoop for evenly sized meatballs.
Mixing bowls for combining ingredients.
Quality chicken broth like Better Than Bouillon for rich flavor.

Ingredient List

½ cup yellow onion, minced
1 rib celery, finely diced
¾ cup chicken broth
¼ cup water
4 tablespoons butter, divided
1 (6 oz) box turkey stuffing mix (stovetop style)
1 lb ground turkey (85% lean)
Salt and pepper, to taste
½ lb ground sausage (see notes)
1 large egg, whisked

Detailed Instructions

Preheat your oven to 400°F (200°C).
Melt 2 tablespoons of butter in a saucepan over medium heat. Add the minced onions and celery and cook, stirring frequently, until softened (about 5-6 minutes).
Add the remaining butter, chicken broth, and water. Bring to a boil, then stir in the stuffing mix until well combined. Remove from heat and let cool for a few minutes.
In a large bowl, season the ground turkey with salt and pepper. Add the sausage, whisked egg, and cooled stuffing mixture. Mix thoroughly until evenly combined.
Using your hands or an ice cream scoop, form the mixture into 1 ¾ inch meatballs. Arrange them on a lightly greased, light-colored baking sheet for even cooking.
Bake the meatballs for 15-16 minutes. For extra color, broil them for 1-2 minutes at 450°F, watching carefully to prevent burning.
Remove from oven and serve hot with mashed potatoes, gravy, green beans, and cranberry sauce.

”Made these over the weekend and they were SO good! Rolled the mixture early, refrigerated, and baked the next day. Shared it with friends already!”

- Andrea