Description
These Thanksgiving meatballs are everything you love about a classic turkey dinner…in meatball form: herbed turkey meatballs wrapped around a filling of stovetop stuffing, baked until juicy & tender, then finished on the stovetop in a quick & simple homemade gravy.
For meltingly tender turkey meatballs, it’s crucial to use the right mix of ingredients & handle them well. This recipe has done the first part for you – the ingredients list is carefully crafted with flavor & texture in mind. Be sure to avoid overworking the turkey meatball mixture, as this leads to dry, tough meatballs. Instead, mix until the elements are just combined, then divide into equal portions & wrap around the stuffing filling. It’s helpful to mix all the flavor-boosters & binders before mixing in the meat, which you’ll notice in Step 4 below.
As far as serving goes, I don’t think you can go wrong with your favorite creamy mashed potatoes, but feel free to complete your Thanksgiving-inspired spread with green bean casserole, roasted veggies, sweet potato casserole, or a festive salad. ♡ Happy Thanksgiving!
Ingredients
- one 6-ounce box stuffing mix, divided
- 1 ¼ pounds ground 85% lean ground turkey or chicken
- 4 tablespoons unsalted butter, divided
- 1 stalk celery, finely diced
- ½ small yellow onion, finely diced
- 4 cloves garlic, finely chopped or grated
- 1 tablespoon finely chopped fresh sage (approx. 6 leaves or substitute with 1 teaspoon dried sage)
- 2 teaspoons finely chopped fresh thyme (approx. 12–16 sprigs or substitute with a heaping ½ teaspoon dried thyme)
- 2 teaspoons finely chopped fresh rosemary (approx. 2 sprigs or substitute with a heaping ½ teaspoon dried rosemary)
- 1 large egg
- kosher salt & ground black pepper, to season
for the gravy:
- ½ cup white wine
- ¼ cup all-purpose flour
- 2 cups chicken stock or broth
- 1 tablespoon chicken base
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- optional: ½ teaspoon Kitchen Bouquet Browning and Seasoning (see Recipe Notes)
- kosher salt & ground black pepper, to season
Instructions
- Prep: Preheat the oven to 350 degrees F, ensuring a rack is positioned in the upper third the oven. Line a large baking sheet with foil or parchment for easy clean up as desired, then lightly spritz with nonstick cooking spray. Gather & prep all ingredients according to the Ingredients List, above – chop the veggies & herbs, etc.
- Prepare the stuffing: Measure ½ cup of the stuffing breadcrumbs, transfer to a small bowl, & set aside to reserve for later. Prepare the stuffing mix according to box instructions. Set it aside to cool completely. Once cooled, use a tablespoon measure to portion & form 16 stuffing balls, roughly 1 tablespoon in size. Use your hands to roll each portion into a nice ball. Arrange on a small plate or baking sheet, then transfer to the freezer. (There will be some extra stuffing leftover, which you can save for serving alongside your Thanksgiving meatballs, if desired.) [gallery columns="2" size="full" ids="35274,35275"]
- Cook the aromatics for the meatballs: Add 2 tablespoons of the butter to a medium skillet over medium heat. Once melted, add the celery & onion, seasoning with a pinch of kosher salt & ground black pepper as desired. Cook, stirring occasionally, until softened & fragrant, 5-6 minutes. Add in the garlic & fresh herbs, then cook 1-2 minutes longer, until fragrant. Transfer softened aromatics to a bowl & set aside. Remove the skillet from the heat.
- Mix the meatballs: Use your hands to crush the reserved stuffing breadcrumbs into fine pieces, then transfer to a large mixing bowl with the cooked aromatics from Step 3 & the egg. Season with 1 teaspoon kosher salt & ground black pepper as desired. Use your hands to mix well. Once the breadcrumb mixture is combined, add in the ground turkey. Using your hands, mix just until combined – take care to avoid over-mixing. [gallery columns="2" size="full" ids="35277,35278"]
- Form & stuff the turkey meatballs: Remove the prepared stuffing balls from Step 2 from the freezer & set aside for meatball assembly. Divide the meatball mixture into 16 equal portions. Working one portion at a time, press the meatball mixture into a flat patty about 2-3 inches wide. Place a stuffing ball in the center, wrap the edges of the patty around the stuffing, forming a meatball with a stuffing ball encased in the center. Be sure to seal the edges tightly, then gently roll into a ball. Place the meatball on the prepared baking sheet. Repeat with the remaining meatball mixture. [gallery columns="2" size="full" ids="35279,35280"]
- Par-bake the Thanksgiving meatballs: Transfer the baking sheet to the oven. Bake 10-12 minutes, then remove from the oven.
- Brown the Thanksgiving meatballs: Add the remaining 2 tablespoons of the butter to a medium skillet over medium heat. Once melted, carefully transfer the par-baked meatballs to the skillet. Cook 2-3 minutes per side, until nicely browned. Transfer to a plate & set aside.
- Prepare the gravy: Deglaze the skillet with white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. While the wine simmers, create a slurry by whisking the flour into the chicken stock or broth – be sure to whisk very well to eliminate any lumps or bumps. Whisk the flour slurry into the skillet, along with the chicken base, garlic powder, onion powder, & Kitchen Bouquet (if using). Cook, whisking constantly, until thickened, about 4-5 minutes. Reduce the heat to medium-low, then add the browned meatballs to the skillet. Coat the meatballs in the gravy & simmer 6-8 minutes, stirring occasionally, until the meatballs are nicely coated. Remove from the heat.
- Serve: Allow to cool slightly, then serve the Thanksgiving meatballs over mashed potatoes or your starchy side of choice. Serve alongside your favorite Thanksgiving dishes & enjoy!
Notes
- Ingredient Notes:
- Kitchen Bouquet Browning and Seasoning adds rich flavor & color to gravy, which is especially nice when preparing a gravy or sauce without pan drippings. If you prefer not to use an additional product, feel free to omit – your gravy will still be delicious – its color will just be a little pale.
- Recipe variation: Thanksgiving meatballs without stuffing filling: While we love how festive these turkey stuffing meatballs are for a Thanksgiving celebration, you can certainly omit the stuffing filling if you prefer not to use stuffing mix. Replace the stuffing “breadcrumbs” with ½ cup panko breadcrumbs. Roll the meatball mixture into 16 meatballs. Bake & brown as directed in the Recipe Directions, adjusting bake time as needed to avoid overcooking the meatballs.
- Storage & Reheating: Transfer cooled Thanksgiving meatballs & gravy to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of water or chicken stock as needed to loosen up the gravy.
- Freezer Instructions: If you have any leftover meatballs, they also freeze pretty well. Transfer the cooled meatballs & gravy to a freezer container. Freeze up to 3 months. To thaw, place the frozen meatballs in the refrigerator overnight, or submerge the freezer container in a large bowl of warm water for a quicker thaw. Reheat on the stovetop, adding a little more butter or chicken stock as needed to loosen up the gravy.