Turkey and stuffing meatballs are the perfect bite-sized twist on a classic holiday dinner. Juicy ground turkey mixed with savory stuffing and coated in a sweet-tart cranberry glaze, these meatballs are packed with all your favorite Thanksgiving flavors. Whether you’re looking to use up leftovers or create a festive appetizer from scratch, this recipe delivers big flavor with minimal fuss. It’s a great way to bring comfort food to the table without the hassle of roasting a whole bird. Ready in under an hour, this dish is both cozy and convenient.
Why You’ll Love This Turkey and Stuffing Meatballs Recipe
This recipe takes everything you love about Thanksgiving—the savory stuffing, the succulent turkey, and the zingy cranberry sauce—and rolls it into one delicious meatball. It’s a clever way to repurpose leftovers, impress guests with a seasonal appetizer, or simply satisfy those holiday cravings year-round. Plus, the cranberry glaze adds a beautiful, glossy finish and a burst of sweet-tart flavor that’s hard to resist. These meatballs are easy to make, incredibly flavorful, and sure to be a hit at any gathering.
Ingredients
For the Meatballs:
- 1 pound of lean ground turkey
- 2 cups of crumbled leftover stuffing (or store-bought if you prefer)
- 1 large egg
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil, divided
For the Cranberry Glaze:
- 1/2 cup pure maple syrup
- 1/4 cup fresh orange juice
- 1/4 teaspoon ground cinnamon
- 1 cup fresh cranberries
Step-by-Step: How to Make Turkey and Stuffing Meatballs
- Set your oven to 375°F and place the rack in the middle position.
- Mix the meatballs: In a large mixing bowl, gently combine the ground turkey, crumbled stuffing, egg, sage, thyme, salt, and pepper. Be mindful not to overmix, as this can lead to dense meatballs.
- Form the meatballs: Shape the mixture into 1.5-inch balls. Lightly grease a 9×13-inch baking dish with 1 tablespoon of olive oil, then arrange the meatballs in the dish. Lightly coat the tops with the remaining tablespoon of olive oil.
- Bake the meatballs: Place the baking dish in the oven and cook for 15 minutes.
- Prepare the glaze: While the meatballs bake, whisk together maple syrup, orange juice, and cinnamon in a small bowl.
- Add cranberries and glaze: After 15 minutes, remove the meatballs from the oven. Scatter fresh cranberries around the meatballs and pour the glaze evenly over the top.
- Finish baking: Return the dish to the oven and bake for another 20-25 minutes, basting once or twice with the glaze, until the meatballs reach an internal temperature of 165°F.
- Glaze and serve: Toss the finished meatballs gently in the glaze before serving.
Helpful Tips
- Be gentle when combining ingredients to maintain a tender texture.
- If your stuffing is particularly dry, add a splash of broth to moisten the mixture.
- Baste the meatballs once or twice during the second bake to ensure they soak up all that flavorful glaze.
- Use a cookie scoop to form uniform meatballs quickly and cleanly.
- For a spicier twist, add a pinch of red pepper flakes to the glaze.
Substitutions And Variations
- Protein: Swap ground turkey with ground chicken or a turkey-chicken blend for a slightly different flavor.
- Stuffing: If you don’t have leftover stuffing, use store-bought or even seasoned breadcrumbs with a bit of broth and herbs.
- Glaze: Substitute honey or brown sugar for maple syrup if preferred. You can also use canned cranberry sauce in a pinch.
- Vegan Option: Use plant-based ground meat, egg replacer, and vegan stuffing for a meat-free version.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezer: Freeze unglazed, cooked meatballs in a freezer-safe bag for up to 2 months. Thaw overnight before reheating and adding the glaze.
- Reheating: Warm meatballs in a covered dish at 325°F. Add a splash of orange juice or broth if needed to keep them moist.
Nutritional Information
- Calories: 341 kcal
- Carbohydrates: 36g
- Protein: 21g
- Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 73mg
- Sodium: 566mg
- Sugar: 19g
- Fiber: 3g
- Vitamin C: 8mg
- Iron: 2mg
Serving Suggestions
- Serve as a main course with mashed potatoes and green beans.
- Plate them over rice or couscous for a hearty lunch.
- Stick toothpicks in them and offer as a party appetizer.
- Pair with a crisp green salad for a lighter meal.
- Add them to a sandwich with cranberry mayo for a festive leftover treat.
Frequently Asked Questions About Turkey and Stuffing Meatballs
Can I use canned cranberries instead of fresh? Yes, you can substitute canned whole-berry cranberry sauce. Just warm it up and mix with orange juice to thin it slightly.
What if my stuffing is too moist or too dry? If it’s too wet, reduce the amount slightly or add more turkey. If too dry, add a tablespoon or two of broth.
Can I prepare these in advance? Absolutely. Form the meatballs ahead of time and refrigerate for up to a day before baking.
What temperature should the meatballs reach? The internal temperature should be 165°F to ensure they are fully cooked and safe to eat.
Can I make this recipe gluten-free? Yes, just use gluten-free stuffing and ensure all other ingredients are certified gluten-free.
Conclusion
Thank you so much for trying this Turkey and Stuffing Meatballs with Cranberry Glaze recipe! It’s one of my favorite ways to enjoy the comforting flavors of the holidays any time of year. With its juicy texture, savory notes, and that irresistible sweet-tart glaze, this dish never fails to impress. I hope it brings warmth and joy to your table, whether you’re sharing it with loved ones or treating yourself to something special. Enjoy every bite, and thanks again for being a cherished part of this food-loving community!
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Turkey and Stuffing Meatballs with Cranberry Glaze
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 18–20 meatballs 1x
- Category: Main Dish
Description
These Turkey and Stuffing Meatballs with Cranberry Glaze are loaded with holiday flavor and baked to juicy perfection. Ideal for holiday gatherings or using up leftovers, they come together quickly with a sweet and savory glaze that ties everything together.
Ingredients
1 lb ground turkey
2 cups leftover stuffing, crumbled
1 large egg
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil (divided)
1/2 cup maple syrup
1/4 cup orange juice
1/4 tsp ground cinnamon
1 cup fresh cranberries
Instructions
- Set your oven to 375°F and place the rack in the middle position.
- Mix the meatballs: In a large mixing bowl, gently combine the ground turkey, crumbled stuffing, egg, sage, thyme, salt, and pepper. Be mindful not to overmix, as this can lead to dense meatballs.
- Form the meatballs: Shape the mixture into 1.5-inch balls. Lightly grease a 9×13-inch baking dish with 1 tablespoon of olive oil, then arrange the meatballs in the dish. Lightly coat the tops with the remaining tablespoon of olive oil.
- Bake the meatballs: Place the baking dish in the oven and cook for 15 minutes.
- Prepare the glaze: While the meatballs bake, whisk together maple syrup, orange juice, and cinnamon in a small bowl.
- Add cranberries and glaze: After 15 minutes, remove the meatballs from the oven. Scatter fresh cranberries around the meatballs and pour the glaze evenly over the top.
- Finish baking: Return the dish to the oven and bake for another 20-25 minutes, basting once or twice with the glaze, until the meatballs reach an internal temperature of 165°F.
- Glaze and serve: Toss the finished meatballs gently in the glaze before serving.
Notes
Do not overmix the meat mixture to keep meatballs tender.
If stuffing is dry, add a splash of broth.
Leftovers reheat well with a bit of orange juice or broth.
Freeze unglazed meatballs and glaze later for quick meals.
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 341
- Sugar: 19g
- Carbohydrates: 36g
- Protein: 21g
