Go Back
+ servings
a closeup of meatballs and green beans on a plate
Print Recipe
No ratings yet

Gobble Gobble Balls

All your favorite flavors from Thanksgiving are stuffed into these delicious turkey meatballs!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 24 meatballs
Calories: 104kcal
Author: Victoria

Ingredients

Garlic Croutons:

  • 2 cups bite-sized pieces of stale country bread
  • 1 garlic clove minced
  • Extra-virgin olive oil
  • Kosher salt

Meatballs:

  • 2 tablespoons olive oil
  • 2 pounds ground turkey
  • 2 cups garlic croutons or stuffing cubes
  • 1 cup dried cranberries
  • 2 large eggs
  • ¼ cup bread crumbs
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons kosher salt
  • Pinch of ground cinnamon

Instructions

  • For the garlic croutons: Preheat the oven to 375°F. In a large bowl, add the bread pieces and garlic and drizzle with enough olive oil to lightly coat the bread (about a couple tablespoons or so). Toss gently to combine and season with salt.
  • Place the croutons on a large rimmed baking sheet and bake for 20 minutes. Stir and continue to bake until the croutons are golden brown and crunchy, checking and stirring every 5 minutes.
  • For the meatballs: Preheat the oven to 450°F. Drizzle the olive oil into an aluminum foil-lined 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the ground turkey, croutons, cranberries, eggs, bread crumbs, sage, salt, and cinnamon in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 ½ inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Notes

  • This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.
Adapted from The Meatball Shop Cookbook

Nutrition

Serving: 1meatball | Calories: 104kcal | Carbohydrates: 7g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 184mg | Potassium: 102mg | Sugar: 5g