Savory, moist, and filled with classic Thanksgiving herbs, celery, and onion, these Turkey Stuffing Meatballs smothered in rich brown gravy capture all the comfort of a holiday feast in every bite!
Why You’ll Love This Recipe
Holiday Flavor Anytime: All the taste of Thanksgiving stuffing and turkey in quick meatball form.
Generational Favorite: A timeless family recipe that is budget-friendly and simple to assemble.
Great for Meal Prep: Easy to bake in large batches and freezes wonderfully.
Essential Kitchen Equipment
Large Rimmed Baking Sheet & Parchment Paper: Prevents sticking and makes cleanup simple.
Medium Cookie Scoop (1.5 tbsp): Ensures all meatballs are uniform in size for even baking.
Ingredients
For the Turkey Stuffing Meatballs:
1 lb Lean ground turkey (or ground chicken)
1 1/2 cups Dry stuffing mix (such as Stove Top or seasoned herb stuffing)
1/2 cup Chicken or turkey broth (to moisten stuffing)
1/2 cup Celery, finely diced
1/2 cup Yellow onion, finely diced
1 large Egg, beaten
1 tsp Poultry seasoning (or sage and thyme)
1/2 tsp Garlic powder
1/2 tsp Salt
1/4 tsp Black pepper
For the Brown Gravy:
1 jar (12 oz) Turkey or chicken gravy (or homemade brown gravy)
Step-by-Step Instructions
1. Prep Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or spray with non-stick cooking spray.
2. Moisten Stuffing Mix: In a small bowl, pour 1/2 cup warm chicken broth over the dry stuffing mix and toss lightly. Let sit for 3 minutes until softened.
3. Combine Ingredients: In a large bowl, combine ground turkey, softened stuffing, diced celery, diced onion, beaten egg, poultry seasoning, garlic powder, salt, and black pepper. Mix gently until just combined (do not overmix).
4. Form Meatballs: Roll the mixture into 1.5-inch meatballs (makes about 12–16 meatballs) and place them on the prepared baking sheet spaced slightly apart.
5. Bake: Bake for 20 to 25 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F / 74°C).
6. Simmer with Gravy: Heat turkey gravy in a small saucepan over low heat until warm. Transfer baked meatballs to a serving dish and smother generously with warm gravy before serving!
Chef’s Tips
Finely Dice Veggies: Cut celery and onions into very small pieces so the meatballs roll smoothly and cook evenly without falling apart.
Serving Idea: Serve over a mound of creamy mashed potatoes or egg noodles to soak up all the extra delicious gravy.
Nutritional Breakdown (Per Serving / 4 Servings Yield)
Servings: 4
Calories: ~310 kcal
Protein: 26g
Net Carbs: 22g
Fat: 12g
Frequently Asked Questions (FAQ)
Can I make these in a slow cooker?
Yes! Place raw rolled meatballs directly into a slow cooker, pour the gravy over top, and cook on LOW for 3 to 4 hours until cooked through and tender.