Turkey and Stuffing Meatballs

Estimated read time 3 min read

If you are hosting multiple Friendsgiving or Thanksgiving gatherings this year, raise your hand. You can’t make a Thanksgiving turkey for everyone, so why not bring these fun Turkey and Stuffing meatballs? These make a great appetizer or addition to a Friendsgiving spread. If you live far from home but still want the Thanksgiving spirit, these Turkey and Stuffing meatballs are for you. These are super simple, full of Thanksgiving flavor, and can be made as delicious leftovers.

What kind of stuffing should I use?

There are many types of stuffing mix on the market. The most popular variety comes in a 6oz. The box contains dehydrated vegetables, dried bread, and bouillon powder. Bread absorbs some of the turkey’s moisture and keeps the meatballs moist. Dehydrated vegetables and bouillon powder add flavor and seasoning to the meatballs.

Any flavor can be used, including herb, turkey, pork or any other type. Although I haven’t tried this recipe with cornbread-style stuffings, I believe it would work well.


These delicious little meatballs are a great appetizer. They can be served with mushroom gravy or cranberry glaze for dipping. The meatballs can be served on a bed with mashed sweet potatoes or mashed potatoes. You can also serve them with steamed beans.


Some brands sell ground turkey in 19oz. Some brands sell ground turkey in packages, while others sell it as a single pound (16oz.). Packages. This recipe can be made with either ground turkey or chicken. It works great in both!


Turkey and Stuffing Meatballs are a delicious and easy addition to any Thanksgiving or Friendsgiving menu. Use it as an appetizer, main dish, or side dish.

Prep time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes


  • 1 6oz. box stuffing mix ($0.69)
  • 1 cup hot water* (0.00)
  • 19 oz. Ground turkey (93% lean), ($3.49)
  • 1 large egg lightly beaten ($0.26)
  • 2 Tbsp Butter ($0.26)


  • Preheat the oven to 400oF. Mix the dry stuffing ingredients in a large bowl. Add the hot water to the bowl and stir until the water runs off the bottom. Allow the stuffing to soften for 5 more minutes. To allow the turkey and egg to absorb moisture, less water is added to the stuffing mixture than on the box.
  • Mix the ground turkey, beaten egg and partially hydrated stuffing mixture into a bowl. Mix all ingredients by hand until well combined. Make 20 meatballs using the mixture. They should be slightly larger than ping-pong balls or 3 Tbsp each.
  • Place the meatballs on parchment paper and line a baking sheet. Bake the meatballs in the oven for 20 minutes.
  • In a large skillet, melt 1 Tbsp butter over medium heat. Half of the baked meatballs should be added to the butter. Let them cook for 5 minutes. Transfer the browned meatballs onto a plate. Add a tablespoon of butter to the skillet and continue with the second batch.
  • Warm it on a bed of mashed potatoes or with gravy and cranberry sauce to dip.


*If the stuffing recipe calls for chicken broth in the cooking instructions instead of water, you can use chicken broth to make the meatballs.


Serving: 1 meatball Calories 101.46 kcal Carbohydrates 6.24 g Protein 5.73 g Fat 5.81 g Sodium 160.56 mg Fiber 0.22 g

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