Turkey Stuffing Meatballs for Thanksgiving
Turkey stuffing meatballs are one of those Thanksgiving recipes that feel familiar but are much easier to serve than a full pan of stuffing. They are soft, savory, full of herbs, and have the cozy flavor of turkey and stuffing in one bite.
I like making these because they work as both an appetizer and a side. You can serve them with toothpicks before dinner, or place them next to mashed potatoes, gravy, and cranberry sauce.
The first time I made turkey stuffing meatballs, I used too much dry stuffing mix and not enough broth. They held together, but they were drier than I wanted. Since then, I add the broth slowly and stop as soon as the mixture feels moist enough to shape.
That makes a big difference.
These meatballs are especially good for Thanksgiving, Friendsgiving, holiday parties, and leftover-style dinners.
Why You Will Love These Turkey Stuffing Meatballs
These meatballs have all the classic Thanksgiving flavors in a simple form.
Ground turkey keeps them lighter than beef or pork meatballs. Stuffing mix gives them soft bread texture and plenty of seasoning. Onion, celery, sage, and thyme bring the holiday flavor.
They are also easy to make ahead.
You can shape the meatballs earlier in the day, keep them chilled, and bake them before serving.
These turkey stuffing meatballs are:
- Soft and savory
- Full of Thanksgiving flavor
- Easy to make ahead
- Good as an appetizer or side
- Simple to serve
- Great with gravy
- Easy to reheat
What Do Turkey Stuffing Meatballs Taste Like?
They taste like turkey and stuffing in one bite.
The turkey is mild, while the stuffing mix adds bread, herbs, and seasoning.
Celery and onion add a little texture. Sage and thyme give the meatballs that familiar holiday flavor.
I think they taste best with warm turkey gravy or cranberry sauce on the side.
You get soft centers, lightly browned edges, and a little crispness from the stuffing.
Ingredients You Will Need
You only need a few simple ingredients.
Ground Turkey
Use 1 1/2 pounds ground turkey.
I prefer 93% lean turkey.
Very lean turkey can dry out more easily, while turkey with a little fat stays softer.
Stuffing Mix
Use 3 cups dry herb-seasoned stuffing mix.
Boxed stuffing cubes work well.
If the pieces are very large, crush them lightly with your hands.
Onion
Use 1 small onion, finely chopped.
Small pieces mix through the meatballs better.
Celery
Use 2 celery stalks, finely chopped.
Celery gives the meatballs more classic stuffing flavor.
Butter
Use 2 tablespoons unsalted butter.
The butter is used to cook the onion and celery before mixing.
Egg
Use 1 large egg.
The egg helps hold the mixture together.
Chicken or Turkey Broth
Use 1/2 to 3/4 cup broth.
Start with less and add more if needed.
The amount can change depending on the stuffing mix.
Seasonings
You will need:
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
If your stuffing mix is already salty, reduce the added salt.
Optional Ingredients
You can also add:
- Chopped parsley
- Dried cranberries
- Chopped pecans
- Fresh rosemary
- Grated Parmesan
- Small diced apple
Before You Begin
Heat the oven to 400°F or 200°C.
Line a large baking sheet with parchment paper.
Finely chop the onion and celery.
Measure the stuffing mix into a large bowl.
Keep the turkey cold until you are ready to mix.
How to Make Turkey Stuffing Meatballs
Step 1: Cook the Onion and Celery
Melt the butter in a skillet over medium heat.
Add the chopped onion and celery.
Cook for 5 to 6 minutes, stirring often.
The vegetables should become soft but should not turn dark brown.
Add the sage, thyme, garlic powder, and black pepper.
Cook for another 30 seconds.
Remove the skillet from the heat.
Let the vegetables cool for a few minutes before mixing them with the turkey.
Step 2: Soften the Stuffing Mix
Place the stuffing mix in a large bowl.
Pour in 1/2 cup broth.
Stir gently.
Let it sit for about 2 minutes.
The stuffing should soften but should not become mushy.
If the cubes still feel very dry, add a few more tablespoons of broth.
Step 3: Add the Turkey
Add the ground turkey to the stuffing mixture.
Add the cooked onion and celery.
Add the egg and salt.
Mix gently with your hands or a fork.
Stop as soon as everything is combined.
Do not squeeze the mixture too much.
Overmixing can make turkey meatballs dense.
Step 4: Check the Texture
Take a small amount of the mixture and press it into a ball.
If it holds together, it is ready.
If it falls apart, add a small splash of broth.
If it feels too wet, add a little more dry stuffing mix.
The mixture should feel moist but not sticky or loose.
Step 5: Shape the Meatballs
Use a cookie scoop or large spoon to portion the mixture.
Shape each portion gently into a ball.
Aim for about 1 1/2 inches wide.
You should get around 24 to 28 meatballs.
Place them on the prepared baking sheet.
Leave a little space between each meatball.
Step 6: Bake
Bake for 18 to 22 minutes.
The meatballs should look lightly golden on the outside.
The internal temperature should reach 165°F.
Do not overbake them.
Turkey dries out faster than beef or pork.
Step 7: Rest
Remove the meatballs from the oven.
Let them rest for about 5 minutes.
This helps the juices settle and makes them easier to move.
Step 8: Serve
Transfer the meatballs to a serving platter.
Serve with:
- Turkey gravy
- Cranberry sauce
- Maple mustard
- Honey mustard
- Warm broth-based gravy
I usually serve gravy and cranberry sauce in separate small bowls so guests can choose.
My Best Tips
Do Not Use Extra-Lean Turkey
A little fat helps keep the meatballs soft.
Add Broth Slowly
Stuffing mixes absorb liquid differently.
Start with less and add more only if needed.
Do Not Overmix
Mix just until the ingredients come together.
Keep the Meatballs the Same Size
Similar-sized meatballs bake more evenly.
Do Not Overbake
Remove them as soon as they reach 165°F inside.
Let the Vegetables Cool
Very hot vegetables can start warming the turkey before you are ready to bake.
Can You Make Turkey Stuffing Meatballs Ahead?
Yes.
You can shape the meatballs up to one day before baking.
Place them on a lined tray.
Cover tightly and keep them in the refrigerator.
Bake them straight from the refrigerator, adding a few extra minutes if needed.
For Thanksgiving, I like shaping them in the morning and baking them before guests arrive.
You can also cook the onion and celery the day before.
Can You Bake Them Ahead?
Yes.
Bake the meatballs and let them cool.
Store them in the refrigerator.
Reheat them in a 325°F oven for about 10 to 12 minutes.
Cover loosely with foil so they do not dry out.
You can also warm them in gravy.
How to Store Leftovers
Let the meatballs cool completely.
Place them in an airtight container.
Store in the refrigerator for up to 4 days.
Keep gravy in a separate container if possible.
How to Reheat Turkey Stuffing Meatballs
In the Oven
Place the meatballs on a baking sheet.
Cover loosely with foil.
Warm at 325°F for 10 to 12 minutes.
In a Skillet
Add a small amount of broth or gravy.
Warm over low heat.
In the Microwave
Heat in short 20 to 30 second amounts.
Cover them lightly so they do not dry out.
Can You Freeze Them?
Yes.
You can freeze them before or after baking.
Freeze Before Baking
Shape the meatballs.
Place them on a lined tray and freeze until firm.
Transfer them to a freezer-safe bag.
Freeze for up to 2 months.
Bake from frozen, adding extra time as needed.
Freeze After Baking
Cool completely.
Freeze on a tray first, then transfer to a freezer-safe container.
Reheat in the oven or in gravy.
Turkey Stuffing Meatball Variations
Cranberry Turkey Stuffing Meatballs
Add 1/2 cup dried cranberries to the mixture.
This adds sweetness and makes them feel even more festive.
Apple Turkey Stuffing Meatballs
Add 1 small peeled apple, finely diced.
Cook it with the onion and celery.
Pecan Stuffing Meatballs
Add 1/2 cup chopped toasted pecans.
Cheesy Turkey Stuffing Meatballs
Add 1/2 cup grated Parmesan.
Herb Turkey Meatballs
Add fresh chopped parsley, sage, and rosemary.
Spicy Turkey Stuffing Meatballs
Add a small pinch of red pepper flakes.
What to Serve with Turkey Stuffing Meatballs
These meatballs work well as part of a Thanksgiving spread.
Serve them with:
- Turkey gravy
- Cranberry sauce
- Mashed potatoes
- Sweet potato casserole
- Green bean casserole
- Dinner rolls
- Roasted vegetables
- Thanksgiving punch
As an appetizer, place the meatballs on a large platter with toothpicks and small bowls of sauce.
As a side, serve them in a warm dish with gravy spooned over the top.
How Many Meatballs Does This Recipe Make?
This recipe makes about 24 to 28 meatballs.
For an appetizer, plan on about 3 meatballs per person.
For a side dish, plan on about 4 to 5 per person.
If you are serving a large Thanksgiving group, double the recipe.
Use two baking sheets so the meatballs are not crowded.
Common Problems
The Meatballs Are Dry
The turkey may have been too lean, or the meatballs may have baked too long.
Use 93% lean turkey and check the temperature early.
The Meatballs Fall Apart
The mixture may need more egg or a little more broth.
Make sure the stuffing has softened before shaping.
The Mixture Is Too Wet
Add a little more dry stuffing mix.
Let the mixture sit for a few minutes before shaping.
The Meatballs Are Dense
The mixture was probably overmixed or packed too tightly.
Shape them gently.
The Flavor Is Too Salty
Stuffing mix can already contain a lot of salt.
Use low-sodium broth and reduce the added salt.
Frequently Asked Questions
Can I Use Ground Chicken?
Yes.
Ground chicken works, but the flavor will be slightly different.
Can I Use Homemade Stuffing?
Yes.
Use stuffing that is fairly dry.
Add broth only as needed.
Can I Use Boxed Stuffing Mix?
Yes.
Herb-seasoned boxed stuffing works very well.
Can I Make These Gluten-Free?
Yes.
Use gluten-free stuffing mix.
Can I Cook Them in an Air Fryer?
Yes.
Cook at 375°F for about 10 to 12 minutes in batches.
Check that the center reaches 165°F.
Can I Put Gravy on Them Before Baking?
I do not recommend it.
Bake them first, then serve with gravy.
Can I Make Them Without Egg?
You can try using a small amount of mashed potato or another binder, but the texture may change.
Turkey Stuffing Meatballs Recipe
Prep time: 25 minutes
Bake time: 18 to 22 minutes
Total time: About 50 minutes
Yield: 24 to 28 meatballs
Ingredients
- 1 1/2 pounds ground turkey
- 3 cups dry herb-seasoned stuffing mix
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 tablespoons unsalted butter
- 1 large egg
- 1/2 to 3/4 cup chicken or turkey broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Heat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Melt the butter in a skillet.
- Cook the onion and celery for 5 to 6 minutes.
- Add sage, thyme, garlic powder, and pepper.
- Place the stuffing mix in a large bowl.
- Add 1/2 cup broth and let it soften.
- Add the turkey, vegetables, egg, and salt.
- Mix gently.
- Add more broth only if needed.
- Shape into 24 to 28 meatballs.
- Place on the baking sheet.
- Bake for 18 to 22 minutes.
- Check that the centers reach 165°F.
- Rest for 5 minutes.
- Serve with gravy or cranberry sauce.
Final Thoughts
Turkey stuffing meatballs are simple, cozy, and full of Thanksgiving flavor.
I like them because they give you the taste of turkey and stuffing without needing a large casserole dish. They are also easy to prepare ahead and simple to serve to a group.
The biggest things to remember are adding the broth slowly, mixing gently, and not overbaking the turkey.
Serve them warm with gravy and cranberry sauce, and they fit easily into almost any Thanksgiving menu.
