Turkey and Stuffing Meatballs
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
20 meatballs
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Calories
77 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
American
Turkey and Stuffing Meatballs
Description
This recipe starts by hydrating dry stuffing mix with hot water slightly less than package instructions to allow moisture absorption from the turkey and egg. Ground turkey and beaten egg are mixed in to bind the mixture, which is then formed into meatballs roughly the size of ping pong balls. Baking at 400°F cooks the meatballs through while firming their shape.
After baking, the meatballs are browned in butter in a skillet to develop a golden crust, enhancing flavor and adding texture contrast. The stuffing mix inside provides seasoning and moisture, preventing dryness commonly found in lean poultry preparations.
These meatballs serve well as a protein-rich component of a meal or a hearty appetizer. They pair nicely with sides like mashed potatoes, rice, or salads. If the stuffing mix instructions call for chicken broth instead of water, it's recommended to use broth to hydrate the stuffing for deeper flavor.
Ingredients
- 1 oz. box stuffing mix $0.69
- 1 cup water $0.00, hot
- 19 oz. ground turkey $3.49, 93% lean
- 1 large egg $0.26, lightly beaten
- 2 Tbsp butter $0.26
Instructions
- Preheat the oven to 400ºF. Place the dry stuffing mix in a large bowl, add the hot water, and stir until no more water pools on the bottom of the bowl. Let the stuffing sit for another 5 minutes to further soften. (Less water is added to the stuffing mix than is listed on the box in order to leave room for the absorption of moisture from the turkey and egg.)
- Add the ground turkey and beaten egg to the bowl with the partially hydrated stuffing mix. Combine these ingredients by hand until they are evenly mixed. Form the mixture into 20 meatballs, slightly larger than ping pong balls, or about 3 Tbsp each.
- Line a baking sheet with parchment paper, then place the meatballs on the parchment. Bake the meatballs for 20 minutes in the preheated oven.
- Melt 1 Tbsp butter in a large skillet over medium heat. Add half of the baked meatballs and allow them to cook in the butter until browned on most sides (about 5 minutes). Transfer the browned meatballs to a serving dish, add a second tablespoon of butter to the skillet, and repeat with the second batch of meatballs.
- Serve warm over a bed of mashed potatoes or with gravy or cranberry sauce for dipping.
Notes
- If the stuffing mix recommends broth instead of water, use chicken broth to hydrate it for added flavor before mixing with turkey and egg.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20meatballs
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 77kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Sodium | 146mg | 6% |
| Fiber | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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