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Cranberry Turkey Stuffing Meatballs

Cranberry Turkey Stuffing Meatballs

These cranberry turkey stuffing meatballs are moist, flavorful, and full of holiday charm. Ground turkey, stuffing, mushrooms, and cranberries come together in tender bites that are perfect for festive meals or everyday dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer, Main Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • ½ lb. mushrooms finely chopped (about 3 cups)
  • 1 cup onion finely chopped (about ½ large onion)
  • ½ cup celery finely chopped
  • 1 lb. ground turkey breast
  • ½ cup coarsely ground cornmeal or dry cornbread stuffing
  • ½ cup dried cranberries
  • 1 egg lightly beaten
  • 1 teaspoon poultry seasoning
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Method
 

  1. Preheat Oven:
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  3. Cook the Vegetables:
  4. In a skillet over medium heat, sauté mushrooms, onion, and celery in a little olive oil until softened, about 5–6 minutes. Let cool slightly.
  5. Mix the Meatball Base:
  6. In a large bowl, combine ground turkey, sautéed vegetables, cornmeal (or stuffing), dried cranberries, egg, poultry seasoning, garlic powder, salt, and pepper. Mix gently until just combined.
  7. Shape Meatballs:
  8. Roll mixture into 1½-inch balls and place on prepared baking sheet. You should get about 20–24 meatballs.
  9. Bake:
  10. Bake for 20–25 minutes, or until meatballs are cooked through and golden on the outside (internal temp should reach 165°F).
  11. Serve:
  12. Serve hot, garnished with fresh parsley or alongside gravy, cranberry sauce, or mashed potatoes.

Notes

  • Active time: 15 minutes prep, 25 minutes cooking
  • Passive time: about 5 minutes resting after baking
  • Don’t overmix the meatball mixture, or the meatballs may turn out dense.
  • Turkey breast is lean—using mushrooms and cranberries helps keep them juicy.
  • These freeze well—great for make-ahead holiday meals.