Cranberry Turkey Stuffing Balls
Turkey stuffing balls with a hint of cranberry are delicious and flavorful, ideal for holiday celebrations.
Ingredients
- 1/2 lb Mushrooms finely chopped (about 3 cups)
- 1 cup Onion finely chopped (about ½ large onion)
- 1/2 cup Celery, finely chopped
- 1 lb Ground turkey breast
- 1/2 cup Coarse cornmeal or dry cornbread stuffing
- 1/2 cup Dried cranberries
- 1 Egg, lightly beaten
- 1 tsp Poultry seasoning
- 1/2 tsp Garlic powder
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
Instructions
- Preheat oven to 375ºF. Use parchment paper to line a sheet pan, or apply oil with a brush or spray.
- Mix all ingredients in a large bowl.
- Form 24 to 1½-inch meatballs out of the mixture using a meatball scoop or melon baller. When put on the sheet pan, the meatballs should be quite moist yet still maintain their shape. Place 1 inch apart on the pan.
- Bake the meatballs uncovered for 18 to 22 minutes, or until a meat thermometer reads 165 degrees Fahrenheit in the middle. Serve warm as is with mini skewers or with cranberry sauce for dipping. I added a sprinkle of parsley for extra color!
- Bake for 20-25 minutes until golden brown.