Turkey Stuffing Meatballs
Updated Nov. 18, 2024
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups (½-inch) sourdough or white bread cubes (preferably day old), from about 3 ounces bread (see Tip)
- ½cup olive oil
- ½cup chicken stock
- ½cup finely chopped white onion (about ½ onion)
- ½cup finely chopped celery (about 1 stalk)
- 2teaspoons dried sage
- 1teaspoon dried thyme
- 1teaspoon onion powder
- 1teaspoon celery salt
- 1large egg
- Salt and freshly ground black pepper
- Crushed red pepper
- 1pound ground turkey (preferably 85 percent lean)
- Gravy or cranberry sauce, or bread or a salad, for serving
Nutritional analysis per serving (15 servings)
138 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 7 grams protein; 151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven or a toaster oven to 350 degrees. Spread the bread cubes on a small sheet pan and bake until brittle, about 10 minutes. Cool completely on the pan. (The cooled bread can be stored in an airtight container for up to 5 days.)
- Step 2
Reset the oven temperature to 400 degrees. Add the bread cubes, olive oil, chicken stock, onion, celery, sage, thyme, onion powder, celery salt, egg, 1 teaspoon salt, 1 teaspoon black pepper and a pinch of red pepper to a bowl and mix to combine. Let sit for up to 15 minutes to ensure the bread is fully moistened and the liquid is mostly absorbed. Add turkey and mix until just combined, being careful not to overmix.
- Step 3
Form the meat mixture into 15 balls and place on a baking sheet. To form the meatballs easily, wet your hands as you go to prevent sticking. Bake meatballs for 14 to 16 minutes, until cooked through and the edges have browned. Remove from the oven and let rest for 5 minutes.
- Step 4
Serve with gravy or cranberry sauce, tucked into a sandwich or on top of a salad.
- Instead of toasting your own bread, you could make the meatballs with packaged unseasoned stuffing mix. Alternatively, pan-fry meatballs over medium heat on the stovetop in a little oil until golden brown.
Private Notes
Comments
Just a fun note, last month my son's Boy Scout troop competed in a cooking competition and made this dish (well, basically this recipe) and they took first place. When putting together our Thanksgiving menu, I had noted this recipe and shared it with my son. We are serving it this year. Thank you!
add cheese! and definitely use store bought stuffing mix, just like the TIP in the recipe says. live your dreams :)
healthy is subjective, but I can tell you that the olive oil is keep to keeping these turkey meatballs, which can typically be dry, moist. you can remove some, but you will lose moisture in the meatballs.
I loved the idea of these but we don’t eat meat or eggs. So we adapted them as follows and loved the result: Sautéed the celery/onion mixture, adding fresh thyme, sage and rosemary; used vegetable stock; replaced the turkey with 450g extra firm tofu (frozen and then thawed for the most toothsome texture); replaced the egg/added umami with a bit of tahini (1 T) and soy sauce (2 T); added 1 T of nutritional yeast for more umami. I formed them into 12 large balls and baked them in an oiled mince pie tin (perfect size divets!) and they were so good. No one missed the turkey. I would try them with something like Beyond Sausage too. Thanks for the inspiration!
I substituted bread crumbs for bread cubes. Voila! Classic but delicious typical meatballs.
My wife and I had a Christmas meal for just the two of us, and these were the perfect substitute for a full turkey. Easy to make and scratches the holiday itch. I always keep ground turkey in the freezer, so I’ll definitely make these again next time I have leftover sourdough.