Raise your hand if you have multiple Thanksgiving or Friendsgiving gatherings to attend this year. 👋 Well you can’t make a turkey for all of them, so how about bringing these fun Turkey and Stuffing Meatballs instead? They make a really fun appetizer, addition to a Friendsgiving potluck spread, or if you’re a million miles away from home and still need those Thanksgiving vibes, these Turkey and Stuffing Meatballs got your back. They’re super easy, have all that Thanksgiving flavor, and make great leftovers (I speak from experience).
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What Kind of Stuffing Should I Use?
There are many kinds of stuffing mixes on the market, but the most common variety comes in a 6oz. box and basically just contains dried bread, dehydrated vegetables, and bouillon powder. The bread absorbs some of the moisture from the turkey and egg, and helps keep the meatballs moist, while the dehydrated vegetables and bouillon powder flavor the meatballs, and provide all the salt and seasoning necessary.
You can use any flavor, whether it be herb, turkey, pork, or any other variety. I have not tested this recipe with cornbread style stuffings, but I expect it would work just the same.
NOTE: If the directions on your stuffing mix say to add chicken broth instead of water, it is likely that bouillon powder is not included in the mix and you should use chicken broth in place of the water when making the meatballs.
What to Serve with Turkey and Stuffing Meatballs
These tasty little meatballs make a great appetizer served with mushroom herb gravy and cranberry sauce for dipping, but you can also make it a meal! Serve the meatballs on a bed of mashed potatoes or mashed sweet potatoes, steamed green beans on the side, and either gravy or cranberry sauce on top.
Can’t Find 19oz. Ground Turkey? No Problem.
I don’t know why, but some brands sell ground turkey in 19oz. packages, while others sell it in one pound (16oz.) packages. I’ve made this recipe using both amounts of ground turkey, with no additional adjustments, and it works great either way!
Turkey and Stuffing Meatballs
Servings 20 meatballsIngredients
- 1 6oz. box stuffing mix ($0.69)
- 1 cup hot water* ($0.00)
- 19 oz. ground turkey (93% lean) ($3.49)
- 1 large egg, lightly beaten ($0.26)
- 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.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
Scroll down for the step by step photos!
How to Make Turkey and Stuffing Meatballs – Step by Step Photos
Preheat the oven to 400ºF. Place the contents of one 6oz. box of stuffing mix in a large bowl, add 1 cup hot water, and stir until no more water pools on the bottom of the bowl. Let the stuffing sit for five minutes more to continue to soften. You’ll be using less water than the instructions on the box list because you want to leave room for the stuffing to absorb moisture from the turkey and egg.
Add 19oz. ground turkey (93% lean) and one lightly beaten large egg. Mix these ingredients together with your hands until they are evenly combined.
Shape the mixture into 20 meatballs, each slightly larger than a ping pong ball in size (about 3 Tbsp each). Line a baking sheet with parchment paper, and place the meatballs on the parchment.
Bake the meatballs in the preheated oven for 20 minutes.
Next, melt 1 Tbsp butter in a large skillet over medium heat. Add the baked meatballs and sauté in the butter until they’re browned on most sides (about 5 minutes). Transfer the browned meatballs to a serving dish, add a second tablespoon butter to the skillet, and repeat with the second batch of meatballs.
You can serve these Turkey and Stuffing Meatballs as a mini-Thanksgiving style dinner, or as a party or Friendsgiving appetizer.
They’re awesome for dipping into cranberry sauce or gravy, and make great leftovers!
Everyone loved these. Will likely make them again for Thanksgiving.
What is the purpose of browning the meatballs after they’re baked? Is it simply to add more butter flavor? Or for visual aesthetics for the browned look? Would they do fine without the additional browning? Thanks! Super excited to make these for a smaller gathering.
I’ve been making this recipe for years and it is always a hit!
You might want to revisit price estimations on your recipes. Stuffing is now locally $3.18 a box (not 69 cents) and ground chicken/turkey $6.67 a pound. No longer 2018 prices
That being said I’m following your recipe Sunday and look forward to it and know it’ll turn out great as always
Thanks, Jen! Unfortunately, it’s just not feasible for us to go through our entire library to constantly adjust prices to reflect inflation. As much as prices change, we just can’t keep up with that as we do it by hand. We still think that the prices serve as a good starting point to give you a general ball park idea of cost, even years later.
Can I put them in a slow cooker after they are cooked with gravy
I’m sure you could do that to keep them hot on low or the warm setting!
What do you think would happen using an 80/20 ground turkey?? I’m on a budget this year:)
It would be totally fine!
We love this recipe. Thanksgiving on a plate any day of the week.
I am way past due leaving a review of these. I’ve now been making them for years. This is an excellent meal prep recipe. I generally use honey mustard as a sort of dip or just put some on the plate and put warm meatballs on top.
Can you bake ahead and freeze? Then just warm up the day you need them?
Thank you
For sure! To freeze the meatballs, pack them in an air-tight container after cooking and chill completely before transferring to the freezer where they can be stored for about three months. To reheat the meatballs, simply add them to a pan until heated through. Or, allow them to thaw in the refrigerator overnight and then heat through in a skillet with butter or oil.
Thank you so much! Was looking for a compromise Thanksgiving entree for our family of two and these look perfect! My daughter didn’t want roast or fried turkey, I didn’t want ham because we can never use it all. This recipe is a good size with SOME leftovers but not a ton.
I agree! We had an unexpected work situation keep our extended family apart until Saturday. As we want to have a “little” Thanksgiving just our immediate family on the day AND I don’t want to cook “big” two days this week, PERFECT recipe. Thank you! I already made the cranberry sauce ahead of time tonight – DELICIOUS. I’m planning on making your crock pot mashed potatoes, mushroom gravy, and on Saturday, your balsamic roasted veggies as well. On a week we try to remember what we’re thankful for, I’m thankful for YOU, Beth and all of the hard work you’ve put in on this website!
Hello,
What is the calorie conversion? I could not figure out the google answer. I’m going to make them for this Thursday Thanksgiving but now I am very curious re the calorie conversion.
Thank you,
Kathy b
Hi Kathy, the estimated nutritional facts are at the bottom of the recipe card. Please keep in mind that these are only estimates based on ingredient databases and your meatballs may be different.
These balls are amazing. I forgot the egg and they were still wonderful. They got brown on the bottom from baking, so I ended up browning them on the other side in browned butter which tasted delicious. I used 85/15 turkey which probably was dark meat and had lots of flavor. I ate these hot, warm and room temp with my fingers and did not dip them in anything….still sooooo good. They are not messy to eat either, so are good for eating at your desk etc.
These would be great to add to your Thanksgiving grazing board!
What kind of gravy works best with these meatballs??
Any kind will work! You can either use a store-bought gravy or make your own. Here are our suggestions from the blog post:
“These tasty little meatballs make a great appetizer served with mushroom herb gravy and cranberry sauce for dipping, but you can also make it a meal! Serve the meatballs on a bed of mashed potatoes or mashed sweet potatoes, steamed green beans on the side, and either gravy or cranberry sauce on top.”
I would add 1 tsp poultry seasoning to the mix, and you could also put chopped cranberries in the meatballs as well.
Do the meatballs freeze well?
Yes, they do. :)
Delicious and easy! I sub Impossible meat for a vegetarian alternative and it rocks!
I made these for Thanksgiving using turkey stuffing mix and they were delicious!! I’ve since tried to make them again using cornbread stuffing and no matter what I do they are dry. Would love suggestions! Thanks!
Made these for a post-thanksgiving potluck at work today. I can’t get stove top stuffing where I live so bought some ready-made stuffing from a grocery store. It was already moist so I didn’t add water but maybe I should have bc they were a bit dry. I kept them warm in a crockpot on low and had them in gravy. They were a HUGE hit! People of a variety of backgrounds/ethnicities loved them! Another colleague brought in mashed potatoes and they went beautifully with them.
Nope, not for me. Not inedible, but I will not be making these again. Just meh. Stuffing has always been my favorite part of Thanksgiving, but then again, I make my own stuffing. This was just totally blah.
Very thankful for this turkey and stuffing recipe and the links to accompanying mushroom herb gravy. Did a low-key Thanksgiving dinner with those budgetbytes recipes and the following: easy roasted brussels sprouts, garlic mashed potatoes, riff on apple walnut stuffing [no nuts and added mushroom stems, celery, onion, and rosemary.], and zhuzhed up canned whole cranberry sauce (added ground ginger and orange zest). All of this after work on Friday, since I live outside of the US and don’t have days off for Thanksgiving.
I just made this for dinner bc I was craving a little pre-thanksgiving celebration :) So good! My turkey was 16 oz. and I was roasting cremini mushrooms on the side so I chopped up the mushroom stems and added them to the mix. Great touch! Next time I think I would add an extra pinch of salt and fresh herbs to the mix…I used Stovetop and thought it needed to be amped up just a touch.
LOVE this recipe. I make sliders using biscuits, mashed potatoes, meatballs, gravy and cranberry sauce. Fantastic!
I would like to make these for my office potluck luncheon, but not sure what would be the best way to not only make ahead, but cook ahead (night before). Anyone have any ideas? Would I be able to cook them in an air fryer? Or cook day before and warm up in a crockpot somehow? Thanks in advance for any suggestions!
I was wondering about the crock pot too!
These look delicious! Is the egg necessary or can I substitute for something else? My kids are allergic to eggs. Thanks!
The egg is used as a binder, it’s what keeps the meatballs from falling apart. You can substitute the eggs with the following:
2 tablespoons buttermilk per egg
3 tablespoons of plain yogurt per egg
1/4 cup ricotta cheese per egg
3 tablespoons unsweetened apple sauce per egg
XOXO -Monti
Made these tonight for dinner and they were a huge hit! Served them with mashed potatoes and gravy, green beans and crescent rolls and it was like a mini thanksgiving! Super easy and absolutely delicious, we will be making these over and over.
I’ve made this twice and recommend. It is soul satisfying, almost like a big Thanksgiving bird feast, without the big bird and the labor.. It has a similar vibe, which we clearly have enjoyed! Thanks Beth
I’d like to make these ahead of time. Should I make and bake them and then reheat them Thanksgiving day? Or, can I mix and roll the day before, and bake them Thanksgiving day?
I think they’ll probably taste the best if you mix and roll the day before, then cook on the day of. I wouldn’t prepare them any further ahead than one day, though. :)
Thank you for getting back to me! The recipe was so easy, I had plenty of time to make them Thanksgiving morning. Everyone loved them!
Great to hear!! :D
I made these last night and they were excellent! Next time I probably won’t bother browning them in the skillet, though. I served them with mashed potatoes and gravy, green beans and cranberry sauce and it was the perfect meal. Great recipe as always!
I made these tonight – the meatballs came out very fluffy (that is a good thing!!). They were pretty enough and were cooked through so they did not require browning in the skillet once they were done in the oven. I served them with Beth’s cranberry sauce and mashed potatoes. Very very easy and very very delicious. Absolute winner in my house. Thank you Beth!!
Thank you so much for always coming to my rescue with your recipes! You put so much work and love into doing this for the benefit of all of your readers and it is so appreciated. I have not made one recipe from your blog that was not delicious so I know this one will be good also. I was trying to think of a meal to bring to a needy family and I think this will be the perfect one. Thank you again!
I am excited to try this! What is the yellow dip from the pictures?
That’s gravy. :)
I had a box of stuffing left over from last Thanksgiving so I’m glad I came across this recipe. It’s quick and delicious. I served it with a pumpkin pasta I whipped up using other leftover pumpkin purée.
I have made these turkey and stuffing meatballs several times. The first time I made it for my family while we were taking care of my mom with cancer. You should have seen the look on her face when she tasted these along with gravy and mashed potatoes. She said, ” You can make this again!” But it was so serious. I think she liked it not only because it tasted good but because the meatballs are soft and its hard for cancer patients to eat things that aren’t soft sometimes. And I recently made these and coated them with Catalina salad dressing which makes them taste like a sweet and sour meatball, and I’ve made a meatloaf out of it and spread BBQ sauce on top. These are just so versatile and inexpensive. Thanks for the recipe!
Is it possible to make/form them and put in fridge until I’m ready to bake them?
Yes, that would probably work fine. :)
These were so good! We weren’t able to have a traditional Thanksgiving this year – because, 2020 – but we did have all the flavor. This recipe is definitely a keeper. Thank you!
Made these over the weekend for my family because Thanksgiving is my favorite holiday and I wanted to start early lol. These meatballs are excellent!! You get everything you need from this meal to feel like you made an entire Thanksgiving dinner without all the hard work. I think next time I would brown the meatballs in the pan before I bake them? Just because they came out of oven and the side that was on parchment was a little soft. Very good though! Next time I will make a double batch and freeze half =) Thank you!!
Can we replace the stuffing mix with breadcrumbs or panko? How much of it should we use? Thanks!
I don’t think that would be a suitable swap for this recipe, since the stuffing mix also contains a lot of flavoring and dehydrated vegetables. So if you use breadcrumbs or panko, you’ll just have a plain meatball with no flavoring.
These meatballs are amazing.
I didn’t have any eggs on hand so, I used a flax egg instead and it worked just fine.
All three of kids loved them. We will definitely be making them again.
Flax egg: 1 Tbsp ground flax seed + 2 1/2 Tbsp water.
Mix and let rest for 5 minutes to thicken.
What is the yellow dipping sauce you have in the picture? A dijon mustard maybe?
Hi Mariah! While a honey mustard sauce could be delicious, in this photo it’s actually gravy :)
CAN THE EGG BE OMITTED AND CAN YOU USE WHOLE TURKEY ALSO.
Yes you can omit the egg, but they may not stick together as well. No we don’t recommend using whole turkey unless you grind it up so it will get smaller for the meatballs.
I’m allergic to eggs so when making meatballs or meatloaf I use unflavored gelatin in a small amount of milk.
Made these tonight with an onion gravy. My stove was occupied, so instead of the final saute, I flipped them over and brushed with a little olive oil and browned them under the broiler. My ten year old picky eater gave them a double thumbs up. I froze half of them. Thinking about turning them into sweet and sour meatballs using cranberry and chile sauce. Yum.
Oh that’s perfect Barb, and a win!
Just wondering if you think these would work for meal prep, maybe with gravy as a dipping sauce.
Yes, I love meatballs for meal prep. :)
This is basically how I make meatloaf
These are on our regular rotation now. I made them for the second time tonight, but set aside and froze half the (uncooked) meatballs to cook another time. Thanks for the great recipe!
Made the batch from the freezer tonight and they were just as good. Next time I make them, it will be multiple batches to freeze and have on hand.
These were so easy and yummy! My preschooler loved them, and he can be fairly picky. Definitely a keeper! Thanks!
Oh my gosh these are so good. Made them for Christmas Eve and I am eating them for a mid morning snack. How come he Food Network hasn’t given you a show yet?
MMMMM these are so yummy and quick to put together! You are a genius! I used Trader Joe’s cornbread stuffing (no high fructose corn syrup in that one!) which comes with a seasoning packet, so I combined that with the hot water. I guess I made mine smaller than yours (but they still seem big) because I made more than 20 (I lost count) and still had enough to make 3 “patties” for lunch… for quality control testing purposes. Delicious with cranberry sauce. I made them for a party today and was originally going to make turkey gravy to go with them but I think the sauce is just fine (or even on their own, we kept popping them in our mouths!). I’ll definitely make these again!
I made these and they were delicious! Easy and inexpensive too. After baking I simply transferred them to a skillet along with a jar of turkey gravy and let them simmer a bit. Served with mashed potatoes. Will be making them again and again!
So delicious! I made these for a work potluck, and every single one of them got eaten! I served them with cranberry sauce on the side, but they’re perfect on their own, too. Such an easy recipe for a great result.
Fantastic!! My husband and I have made this a few times and had a mini thanksgiving for ourselves with this delicious recipe. Thank you, Beth!
Just tried these with cornbread stuffing, even added 2 Tbsp of butter, per package direction, and they turned out super dry. Might be better to stick to white bread stuffings.
Do you think I could just bake them and skip the saute? This is my second time making these, my husband adores them!
Yes, they should be baked through after the oven step, and if not, just let them bake a few minutes longer. The skillet step just adds a nice buttery browned edge, which does add to the flavor, but you could always taste one after baking and decide if you want to go the extra mile or not. :)
Can you use ground chicken thigh meat in this recipe ? I don’t have turkey, but I have quite a bit of ground chicken in my fridge I’d like to use…. would greatly appreciate your input!
-Maru
Yes, ground chicken should also work well. I would suggest using dark meat, though.
I have about 40 + guests coming over for a Tweener Party (Dec. 1) (a party between Thanksgiving and Christmas). I know you thought form and freeze and then bake/saute would be best, but I formed/baked/sauted and am now freezing. I’ll have so many other things in and out of the oven the day of the party, I thought heating these up would be easier than me baking/sauteing and finishing up 10 other appetizers. Unfortunately, I think I made them too big, but I made a double batch, so hopefully there will be enough. For the sauce, I’m thinking about concocting a cranberry, pomegranate and Hatch Chili Red Wine sauce. I’ll make it first and taste it. If it doesn’t taste good, I’ll go with a cranberry sauce and just drink the wine:}. I’ll let you know what folks say. I dropped one on the floor and the dogs loved it!
I just made this recipe exactly (though doubled) for a work Thanksgiving and they were a hit! I was worried they would be plain because there are so few ingredients but wow – they were tasty! They tasted great right out of the oven (quality control testing ;) ) but browning them really elevated them. Thanks for a great recipe as always.
I was ready for a taste of Thanksgiving and these delivered. I had them with mashed potatoes and gravy, a shaved brussels sprouts salad, and cranberry sauce.
My ground turkey came in a 16-ounce package and I got 16 meat/stuffing balls. I saved a few for a leftover meal the next day and froze the rest for future meals.
Can these be made ahead and frozen?
Yes, you can freeze them after shaping and they should hold up well!
Can I form these and put them on a tray in my fridge until I am ready to cook them later?
Yes, that should work just fine. :)
I made a double batch for a Friendsgiving and they were a hit! I served them with gravy and spicy cranberry mustard as dipping sauces. They’ll definitely be made again and again. Not only are they delicious, but you can’t find an easier recipe.
Ooooh, I love the idea of a SPICY cranberry sauce with these!
Those dips sound great, do you mind sharing your recipes for them?
Made these last night and everyone loved them. These made me seriously reconsider making a whole turkey on Thanksgiving. Thank you Beth!
Do you know of a way to make these with already-made stuffing leftovers? I have to make GF stuffing at our house, and buying a box of GF stuffing mix just isn’t cost effective at all. Or I wonder if could make the GF recipe, just without adding the liquid ingredients, and see how many ounces that is and measure out what I need from it?
You might be able to do it with stuffing that is already made. I basically “made” my stuffing, just with slightly less liquid, so if you use stuffing that is already made hopefully they’ll just be softer? The only risk is that they might not hold together as well if they have too much moisture.
If I were going to freeze them, do you think it would be better to freeze after shaping, then bake and brown when ready to eat, or freeze after baking, and then thaw and brown when ready to eat?
I think either way would work, but I’d probably go with the shaping/freezing/baking/browning to maintain as much moisture as possible.
Made these as Friday night dinner for 2 adults, 2 college kids and a toddler. Had cranberry sauce, gravy, canned corn, and mashed potatoes on the side. Made the turkey meatballs and boiled potatoes Thursday night and pulled everything else together in 10 minutes on Friday. It was awesome. Will make it a few more times before spring, I’m sure. Wish I could get away with it on Thanksgiving itself… might try! Thank you!
I made this with 85% 17% turkey it what Aldi had. I also bought the big pack and broke it down. I added an extra egg and kept the water the same. I did notice after making it Aldi’s stuffing could have used some extra seasoning. I know for the next time. I did not brown them in butter because they were browned perfectly. I will make them smaller and use as appetizers with some type of holiday sauce. Great recipe and a big Thank You for inexpensive holiday meals.
We’re a family of four and one of us is an eternally picky eater. I once cooked a whole turkey when we had a larger family gathering (came out beautifully too!), but I’ve never roasted a whole bird for the four of us. There is simply no point as it would all go straight to the freezer and I don’t want to spend my Thanksgiving evening deboning and freezing a bird. I greatly appreciate this recipe, and the timing of it, because I was beginning to wonder if I could somehow incorporate traditional flavors into a Thanksgiving meal without tremendous time or money commitment. Even better… I can make these ahead of time! I might just serve my husband and I a Thanksgiving bowl meal.. mashed potato base, couple of meatballs, green beans, drizzled with gravy and warmed cranberry sauce. Maybe add a little crushed hazelnut or fried onion for savory/salty crunch. The picky eater can have his usual Thursday quesadilla and mango smoothie.
Surprisingly, I had a box of Stove Top in my pantry and a 19 oz package of thawed turkey, and I followed your recipe exactly. It was so easy, and the meatballs kept their shape when I baked them in the oven. I used my instant pot to make mashed potatoes, and used a 37 cent package of gravy and it was an easy and fast meal! I will make this again!
Yum–I just happened to have ground turkey and boxed stuffing on hand. Mine was cornbread, the flavor you are most likely to find in a southern pantry, and it was delicious. I often doctor the packaged stuffing mix with water chestnuts, chopped pecans, or extra veggies, but held back and followed the recipe. DH wanted something saucy–did you know that jellied cranberry sauce melts into a lovely sauce when heated? We enjoyed them with rice and green beans and have enough left for a second meal.
Hello, thanks for the great recipe!! Do you think these would freeze well? I have a Friendsgiving and work even separated by about 1.5 weeks. Thanks!
Yes, they should freeze well! :)
Beth, I’m a long time reader and fan, and there is something I’ve always wondered about your blog.
1.) Do you actually eat all the meals you make? Like when you post a new recipe or meal prep, did you eat it the day you made it or that week? Or do you give it to someone else in your life and eat something else you are really craving.
2.) Do you ever post recipes with ingredients that you don’t like? Like suppose, you don’t like lima beans or something, and since you may eat all the meals you make (see (1) :o) ), you don’t usually post any recipes with them.
Just curious!!
Yep, I eat everything! Haha! And no, I never make recipes with ingredients I don’t like because I don’t want it to go to waste. :)
I’ve got all the ingredients and can’t wait to try them with my coworkers!
Is 19oz of ground turkey the correct amount? Ground turkey isn’t typically packaged in that amount?
Yep, that’s the correct amount. For some reason a lot of brands package ground turkey in 19oz. packages, instead of 16oz. But this recipe is pretty flexible. I’m sure you could go with a little more or a little less turkey and they’d still turn out fine. Just keep in mind that it will change your yield.
Around us, it either seems to come in 16oz or 20oz. Weird, right?
My supermarket brand has it packaged at 20.8 oz–go figure!
I came here to make this exact comment. Glad to see I’m not alone! My store also only had larger bags of stuffing, so I used 2 lbs of turkey and increased the stuffing and water proportionally (about 7.5-8 oz and 1.25 cups respectively) (and used 2 eggs). Turned out great!
How would you go about keeping these warm for potluck potential?
I’d put them in a slow cooker on the warm setting, or use a chafing dish.
OMG, I need these right now. They look delicious. Beth, you truly are a genius!
Oh this is perfect! My husband is having surgery 9 days before Thanksgiving, and his diet will be limited. We weren’t doing a big meal so these will be great!
I don’t think I’ve ever told you this before but you’re a meal saver! Every time I get stumped as to what to make you always come through. This recipe looks great. Thank you.
These recipes just keep getting better and better! I cannot wait to make these and then dine on them at my lunch break at work. It is early morning and just imagining this recipe makes my tummy growl. It will also make a great after Thanksgiving treat! Thank you for this amazing recipe!