Cranberry & Stuffing Turkey Meatballs
If you love all the classic flavors of Thanksgiving, you are going to love my Cranberry & Stuffing Turkey Meatballs. They offer all the rich, savory flavors we love about Thanksgiving stuffing and turkey, with the added burst of sweetness from the cranberries. Whether you're serving them as an appetizer, part of a main dish, or even as a meal prep option for the week, these meatballs are a crowd-pleaser for all the right reasons.
These meatballs are high in protein and made with simple, wholesome ingredients. You can easily make them dairy free with using a vegan butter substitute. You can make them gluten free by using a gluten free bread.
This recipe makes 40 meatballs. If you don't want as many you can easily half this recipe!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Get high quality, organic meat from ButcherBox here. My link throws in free protein of your choice with every purchase!
Why You’ll Love These Meatballs
- Lean Protein: These meatballs are made with ground turkey, making them a lighter alternative to traditional beef meatballs.
- Packed with Flavor: The combination of fresh cranberries, herbs, and classic stuffing brings a deliciously unique flavor profile. The sweet-tart cranberries contrast beautifully with the savory stuffing and turkey.
- Great for Meal Prep: Make a big batch and store them in the fridge or freezer for easy meals throughout the week.
- Perfect for Holiday Gatherings: Serve them as an appetizer or part of a festive meal. They are sure to be a hit with guests! I think these are so fun for Thanksgiving or Friendsgiving!
Ingredients
- 2 lbs. ground turkey (85%, organic- Get FREE high quality organic protein in every order here from Butcher Box.)
- 4 cups bread cubes (I used my homemade sourdough bread. Allow the bread cubes to dry out slightly. This is about 5 slices of bread)
- 1/2 cup dried cranberries (organic, less sugar added)
- 1 cup celery (finely chopped, about 2 large sticks)
- 1/2 yellow onion (finely diced, medium)
- 1 cup chicken broth (organic chicken bone broth - I use the brand Kettle and Fire. Use the code COOKINGKATIELADY for 20% off at Kettle and Fire!)
- 1/4 cup unsalted butter (grass-fed, melted)
- 2 eggs (organic, large)
- 2 teaspoons sage (dried)
- 1 teaspoon thyme (dried)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
How To Make Them
- Preheat your oven to 375°F. Line 2 large baking sheets with foil and spray with nonstick spray.
- In a large mixing bowl, combine the ground turkey, celery, onion, cranberries, chicken broth, butter, eggs, and seasonings. Mix until fully incorporated.
- Add in the bread cubes. Combine until the bread cubes are evenly incorporated into the meatball mixture.
- Roll out 40 1 1/2 inch meatballs and line on your prepared baking sheet. Give them a spritz of olive oil for extra color.
- Bake for 20-25 minutes, or until golden brown and they have reached an internal temperature of 165°F.
Get high quality, organic meat from ButcherBox here. My link throws in free protein of your choice with every purchase!
How To Store
You can store leftovers in an airtight container in the fridge for up to 4 days. You can microwave them for a minute or so. They reheat great and are just as good!
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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Happy cooking and enjoy the flavors of the season!
If you love all the classic flavors of Thanksgiving, you are going to love my Cranberry & Stuffing Turkey Meatballs. They offer all the rich, savory flavors we love about Thanksgiving stuffing and turkey, with the added burst of sweetness from the cranberries. Whether you're serving them as an appetizer, part of a main dish, or even as a meal prep option for the week, these meatballs are a crowd-pleaser for all the right reasons.
- 2 lbs ground turkey (85%, organic- Get FREE high quality organic protein in every order up above from Butcher Box.)
- 4 cups bread (cubed small; I used my homemade sourdough bread. Allow the bread cubes to dry out slightly.)
- 1/2 cup cranberries (dried, organic, less sugar added)
- 1 cup celery (finely chopped, about 2 large sticks)
- 1/2 yellow onion (finely diced, medium)
- 1 cup chicken broth (organic chicken bone broth - I use the brand Kettle and Fire. Use the code COOKINGKATIELADY for 20% off at Kettle and Fire!)
- 1/4 cup butter (unsalted, grass-fed, melted)
- 2 eggs (organic, large)
- 2 tsp sage (dried)
- 1 tsp thyme (dried)
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- Preheat your oven to 375°F. Line 2 large baking sheets with foil and spray with nonstick spray.
- In a large mixing bowl, combine the ground turkey, celery, onion, cranberries, chicken broth, butter, eggs, and seasonings. Mix until fully incorporated.
- Add in the bread cubes. Combine until the bread cubes are evenly incorporated into the meatball mixture.
- Roll out 40 1 1/2 inch meatballs and line on your prepared baking sheet. Give them a spritz of olive oil for extra color.
- Bake for 20-25 minutes, or until golden brown and they have reached an internal temperature of 165°F.
Servings 40
- Amount Per Serving
- Calories 79kcal
- % Daily Value *
- Total Fat 5.1g8%
- Saturated Fat 1.7g9%
- Cholesterol 33.2mg12%
- Sodium 112.8mg5%
- Total Carbohydrate 4.4g2%
- Dietary Fiber 0.6g3%
- Sugars 1g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.