How to make stuffing balls stick together?

The key is using enough binder — in this recipe, that’s the egg and cornbread stuffing. The moisture from the turkey, vegetables, and cranberries also helps hold the mixture together. If it feels too crumbly, add a tablespoon of broth or another beaten egg. Chilling the formed meatballs before baking helps them keep their shape.

Why do people put cranberry on turkey?

Cranberries add a bright, tart contrast to turkey’s savory flavor. The sweetness balances the meat’s richness and the herbs in the stuffing. This pairing is a holiday tradition dating back to early American feasts, and it works beautifully in Turkey and Stuffing Meatballs, either baked inside or served as a dipping sauce.

How far in advance should I make stuffing balls?

You can prepare them up to 24 hours in advance, keeping them covered in the fridge until ready to bake. For longer storage, freeze unbaked meatballs for up to 3 months, thaw overnight, then cook as directed. This makes them ideal for stress-free holiday prep.

Can you put fresh cranberries in stuffing?

Yes — fresh cranberries add a tart burst of flavor and a festive color. Chop them finely before mixing into stuffing so their sharpness doesn’t overpower the dish. They also work in meatball mixtures, giving each bite a pop of holiday brightness.

Turkey and Stuffing Meatballs – The Best Holiday Appetizer

Name: Turkey and Stuffing Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: ½ lb mushrooms, finely chopped (about 3 cups); 1 cup onion, finely chopped (about ½ large onion); ½ cup celery, finely chopped; 1 lb ground turkey breast; ½ cup coarsely ground cornmeal or dry cornbread stuffing; ½ cup dried cranberries; 1 egg, lightly beaten; 1 teaspoon poultry seasoning; ½ teaspoon garlic powder; 1 teaspoon kosher salt; ½ teaspoon black pepper

Ingredients

Scale

½ lb mushrooms, finely chopped (about 3 cups)

1 cup onion, finely chopped (about ½ large onion)

½ cup celery, finely chopped

1 lb ground turkey breast

½ cup coarsely ground cornmeal or dry cornbread stuffing

½ cup dried cranberries

1 egg, lightly beaten

1 teaspoon poultry seasoning

½ teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon black pepper

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Instructions

1. Preheat oven to 375ºF. Line a sheet pan with parchment paper or lightly brush/spray with oil.

2. In a large mixing bowl, combine mushrooms, onion, celery, ground turkey breast, cornbread stuffing, cranberries, egg, and seasonings.

3. Mix gently with clean hands or a spatula until all ingredients are just combined. Avoid overmixing to keep the meatballs tender.

4. Using a meatball scoop or melon baller, shape the mixture into 24 balls (about 1½ inches each). The mixture should be moist but hold its shape.

5. Arrange meatballs on the prepared baking sheet, leaving about 1 inch between each.

6. Bake uncovered for 18–22 minutes, or until the internal temperature reaches 165ºF on a meat thermometer.

7. Serve warm as is, with cranberry sauce, or on skewers for appetizers. Sprinkle with parsley for a fresh, colorful finish.

Notes

Chop vegetables finely — use a knife or food processor for a smoother texture.

Don’t crowd the pan — spacing helps them brown better.

For extra juiciness, add 1–2 tablespoons chicken broth to the mixture.

Make-ahead friendly: Shape and refrigerate up to 24 hours before baking.

Author: Aaron
Prep Time: 10 minutes
Cook Time: 20 minutes
Method: Baking
Cuisine: American
Diet: Low Fat