Savory Turkey Meatballs with Stuffing and Cranberries Recipe

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a hearty texture without a lot of fuss. Here’s what you’ll need:

• Ground turkey: Lean ground turkey is the star of this recipe, providing a mild, savory base.
• Stuffing mix: Choose your favorite brand of seasoned stuffing mix—it’s the secret to that classic holiday flavor.
• Eggs: These help bind the meatballs together for a tender texture.
• Milk: Adds moisture to the mixture (use dairy-free milk if needed).
• Dried cranberries: Sweet and tangy, these little gems add a pop of flavor to every bite.
• Onion: Finely chopped to add a subtle sweetness and texture.
• Garlic: Minced for a touch of aromatic warmth.
• Fresh parsley: Chopped for a pop of color and freshness.
• Salt and pepper: To season the meatballs to perfection.
• Olive oil: Just a bit for greasing the baking sheet.
• Gravy or cranberry sauce: Optional for serving, but highly recommended for that classic holiday vibe.

If you’re looking to make this recipe gluten-free, simply swap the stuffing mix for a gluten-free version. And if cranberries aren’t your thing, you can try chopped dried apricots or even raisins for a different twist.

Equipment Needed

Here’s what you’ll need to make these savory turkey meatballs:

• Mixing bowls: A large one for combining the meatball mixture and a smaller one for the milk and stuffing.
• Baking sheet: A sturdy baking sheet works best to ensure even cooking.
• Parchment paper: Helps prevent sticking and makes cleanup a breeze.
• Measuring cups and spoons: Accuracy is key for the perfect balance of flavors.
• Knife and cutting board: For chopping the onion, garlic, and parsley.

If you don’t have parchment paper, you can use a silicone baking mat or lightly grease your baking sheet with oil to avoid sticking.

Preparation Method

1. Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the stuffing mix: In a small bowl, combine 1 cup (about 100g) of stuffing mix with 1/2 cup (120ml) of milk. Let it sit for 5 minutes to soften.
3. Mix the ingredients: In a large mixing bowl, add 1 lb (450g) of ground turkey, the soaked stuffing mix, 1/4 cup (30g) finely chopped onion, 2 minced garlic cloves, 1/4 cup (25g) dried cranberries, 2 tablespoons (30g) chopped fresh parsley, 1 large egg, and a pinch of salt and pepper. Mix gently until well combined. Avoid overmixing to keep the meatballs tender.
4. Shape the meatballs: Use your hands to form the mixture into small balls, about 1 1/2 inches in diameter. Place them on the prepared baking sheet, leaving space between each meatball.
5. Bake: Pop the meatballs into the preheated oven and bake for 20-25 minutes, or until they’re golden brown and cooked through. You can check for doneness by slicing one open—it should no longer be pink inside.
6. Serve: Let the meatballs rest for a few minutes before serving. Pair them with gravy, cranberry sauce, or enjoy them as-is for a truly comforting meal.

Pro tip: If your meatballs are sticking to the parchment paper, let them cool for a minute or two before attempting to move them. They’ll firm up slightly, making them easier to handle.

Cooking Tips & Techniques

Here are some tried-and-true tips to ensure your savory turkey meatballs turn out perfectly every time:

• Don’t overmix: When combining the ingredients, be gentle—overmixing can make the meatballs tough.
• Use wet hands: To prevent sticking, wet your hands slightly before shaping the meatballs.
• Even sizing: Try to make all the meatballs the same size for even cooking. A cookie scoop can be a helpful tool.
• Check for doneness: Use a meat thermometer if you’re unsure—cooked turkey should reach an internal temperature of 165°F (74°C).
• Add your own twist: Feel free to experiment with herbs and spices to suit your taste. Thyme or rosemary would pair beautifully with the stuffing and cranberries.

Honestly, these tips come from a few kitchen mishaps—like the time I overmixed the meatballs and ended up with dry, dense bites (lesson learned!). With these tricks, you’ll get tender, flavorful meatballs every single time.

Variations & Adaptations

Want to tweak this recipe to suit your needs? Here are some variations to try:

• Make it gluten-free: Use a gluten-free stuffing mix and ensure all other ingredients are labeled gluten-free.
• Seasonal twist: Swap dried cranberries for chopped dried apricots or cherries for a summer-inspired flavor.
• Spice it up: Add a pinch of cayenne or red pepper flakes for a bit of heat.
• Low-carb option: Replace the stuffing mix with almond flour or crushed pork rinds for a keto-friendly version.
• Vegetarian version: Swap ground turkey for a plant-based ground meat alternative and use vegetable-based stuffing mix.

My personal favorite twist? Adding a touch of crumbled blue cheese to the mixture. The creamy, tangy flavor takes these meatballs to a whole new level!

Serving & Storage Suggestions

These savory turkey meatballs with stuffing and cranberries are incredibly versatile when it comes to serving and storing. Here’s what you need to know:

• Serving: Serve these meatballs warm with a side of homemade gravy or cranberry sauce. For a complete meal, pair them with mashed potatoes, roasted veggies, or a crisp green salad.
• Presentation: Arrange the meatballs on a platter, drizzle with gravy or a dollop of cranberry sauce, and garnish with fresh parsley for a pop of color.
• Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
• Freezing: These meatballs freeze beautifully. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container for up to 3 months.
• Reheating: To reheat, bake in a 350°F (175°C) oven until warmed through, or heat them in a skillet with a little water or broth to keep them moist.

The flavors actually deepen with time, so don’t be surprised if the leftovers taste even better!

Nutritional Information & Benefits

Here’s a quick breakdown of the nutritional benefits of these savory turkey meatballs:

• Lean protein: Turkey is an excellent source of protein that’s lower in fat compared to other meats.
• Fiber boost: Dried cranberries and parsley provide a small dose of fiber and antioxidants.
• Lower fat option: Baking these meatballs instead of frying keeps them lighter while still delivering on flavor.
• Dietary considerations: This recipe can be adapted to be gluten-free or dairy-free with simple ingredient swaps.
• Allergen notes: Contains eggs and milk but can be adjusted for dietary needs.

These meatballs are a great source of comfort without steering too far from your health goals. It’s a win-win!

Conclusion

If you’re looking for a recipe that’s equal parts cozy and crowd-pleasing, these savory turkey meatballs with stuffing and cranberries are calling your name. They’re easy to make, versatile for different occasions, and packed with nostalgic holiday flavors in every bite.

Try swapping some ingredients to make it your own, whether you’re going gluten-free, dairy-free, or just feeling adventurous. I love this recipe because it’s like a little taste of home, no matter where you are or what time of year it is.

Give these a try, and let me know how they turn out! Drop a comment below, share your adaptations, or tag me on social media—I’d love to see your creations and hear what you think. Happy cooking!

FAQs

What can I use instead of stuffing mix?

You can use breadcrumbs seasoned with your favorite herbs and spices to mimic the flavor of stuffing mix. Add a pinch of sage, thyme, or rosemary for that classic holiday taste.

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatball mixture and refrigerate it for up to 24 hours before baking, or freeze the uncooked meatballs for future use.

What’s the best way to serve these meatballs?

Serve them warm with gravy, cranberry sauce, or a side of mashed potatoes and roasted vegetables for a complete meal.

How do I know when the meatballs are cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C), or cut one open—it should be fully cooked with no pink inside.

Can I use fresh cranberries instead of dried?

Yes, but keep in mind fresh cranberries are more tart. You may want to add a little sugar to balance the flavors if using fresh ones.