Turkey and Stuffing Meatballs

These Turkey and Stuffing Meatballs are filled with juicy ground turkey, savory sausage, seasoned stuffing, and sauteed onions and celery! They make the BEST dinner idea, and they're make-ahead and crock pot friendly!

Prep Time25

Cook Time18

Total Time43

Course: Appetizer, Main Course

Cuisine: American

Servings: meatballs

Calories: 67kcal

Author: Stephanie

Ingredients

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

US Customary - Metric

Instructions

Preheat oven to 400° F.
Melt half of the butter in a medium saucepan over medium heat. Add the minced onions and finely diced celery. Soften, stirring frequently, for 5-6 minutes.
Add the remaining butter, chicken broth, and water. Bring to a boil and add the stuffing. Reduce heat to low and stir the stuffing until combined. Remove from heat. Transfer to a large bowl and let it cool for 2-3 minutes.
Season the ground turkey with salt and pepper and add it to the bowl with the stuffing. Add the sausage and egg. Stir until evenly combined.
Roll into 1 ¾ inch meatballs and transfer to a light colored, lightly greased baking sheet.
Bake for 15 minutes, then broil at 450° F for 2 minutes, watch it carefully during this time to ensure they don’t brown too much.
Remove from heat. Serve with mashed potatoes, gravy, green beans, and cranberry sauce.

Notes

Pro Tips

Make sure the onions are minced and the celery is very finely diced to ensure they roll smoothly into the meatballs.
Sausage: I recommend Jimmy Dean's Regular Sausage for this recipe. It tastes like breakfast sausage and is really good in stuffing. Mild Italian would be another great option.
Make Ahead: These are easy to roll ahead of time and bake when ready to serve. After rolling, transfer to an airtight container and refrigerate for up to 24 hours prior to baking.
Serve this with mashed potatoes, roasted green beans, and my chicken gravy or brown gravy along with cranberry sauce! Green bean casserole and dinner rolls are another delicious additions!
Serve as an appetizer: These make a festive and delicious Fall/Winter appetizer with toothpicks! Drizzle them with gravy and serve with a side of cranberry sauce for dipping!

Crock Pot Method:

To cook in the crock pot instead of the oven, add an additional 1/2 cup chicken broth to the bottom of the slow cooker to keep them moist. Cook on low for 4-5 hours or high for 2-3. Consider broiling in the oven at 450° for up to 2 minutes to give them more color at the end.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover meatballs freeze/reheat very well!

Nutritional information is an estimate and is per meatball. This makes approximately 35 meatballs.

Nutrition