Classic Turkey Stuffing Meatballs

Ingredients

Use 1 pound of ground turkey as the base for the meatballs.

Measure 1 cup of dry seasoned stuffing mix and lightly crush any large pieces.

Prepare ½ cup of low-sodium chicken or turkey broth to soften the stuffing.

You’ll need 1 large egg to help bind the meatballs.

Finely dice ¼ cup of onion and ¼ cup of celery.

Measure 1 tablespoon of butter for cooking the vegetables.

Season with ½ teaspoon garlic powder, ½ teaspoon poultry seasoning, and ¼ teaspoon black pepper.

Add salt sparingly because the stuffing mix already contains seasoning.

For the gravy, measure 3 tablespoons butter and 3 tablespoons all-purpose flour.

Prepare 2 cups low-sodium beef broth, 1 teaspoon Worcestershire sauce, and ¼ teaspoon onion powder.

Keep salt and black pepper handy for adjusting the finished gravy.

Instructions

Preheat your oven to 400°F (200°C).

Line a large baking sheet with parchment paper.

Melt 1 tablespoon butter in a skillet over medium heat.

Add the onion and celery. Cook for 5–7 minutes until softened, then let cool slightly.

Combine the stuffing mix and chicken or turkey broth in a large mixing bowl.

Let the mixture stand for 5 minutes so the stuffing absorbs the broth.

Add the ground turkey, egg, cooked vegetables, garlic powder, poultry seasoning, and pepper.

Mix gently until combined. Avoid overmixing, which can make the meatballs firm.

If the mixture feels too wet to shape, add a little more crushed stuffing mix.

Shape into approximately 20 evenly sized meatballs and arrange on the baking sheet.

Bake for 18–22 minutes, until the centers reach 165°F (74°C).

Meanwhile, melt the remaining 3 tablespoons butter in a skillet over medium heat.

Whisk in the flour and cook for 3–5 minutes, stirring constantly, until golden brown.

Slowly whisk in the beef broth. Add Worcestershire sauce and onion powder, then simmer for 5–8 minutes until thickened.

Season the gravy to taste, add the cooked meatballs, and gently coat before serving.

Variation

Replace the ground turkey with ground chicken and cook the meatballs to the same internal temperature.

Use turkey or chicken broth in the gravy for a lighter flavor.

Add ¼ cup finely chopped dried cranberries to the meatball mixture for a sweet, festive touch.

Stir 2 tablespoons heavy cream into the finished gravy for a richer sauce.

For mushroom gravy, sauté 1 cup sliced mushrooms in the gravy butter before adding the flour.

Storage

Refrigerate leftovers in an airtight container within 2 hours of cooking.

Store the meatballs and gravy in the refrigerator for up to 3–4 days.

Freeze cooled meatballs and gravy in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator.

Reheat gently with a splash of broth, stirring occasionally, until the meatballs reach 165°F (74°C).