Description
A meatball that combines the flavors of three delicious Thanksgiving Day foods: turkey, stuffing and cranberry.
Ingredients
Units
Scale
- 1 lb (450 g) of ground turkey, thawed
- 1/4 cup (60 ml) red onion, chopped fine
- 1/2 cup (120 ml) celery, chopped fine
- 2 cups (480 ml) of boxed cornbread stuffing
- 1/2 tsp of salt
- 1/4 cup (60 g) of cream cheese, not too soft
- 1/2 cup (120 ml) of grated mozzarella cheese
- 2 tbsp (30 ml) of cranberry sauce
- 2 eggs
- 1 cup (240 ml) of breadcrumbs or panko crumbs
Instructions
- Combine the turkey, onion, celery, dried stuffing and salt in a bowl. Let the turkey meat sit in the fridge for 30 minutes.
- Combine the cream cheese, mozzarella cheese and cranberry sauce. Let chill in the refrigerator until the turkey/stuffing mix is ready.
- Remove both bowls from refrigerator and start making the meatballs.
- In your hand, place a scoop of turkey meat mixture and flatten; add a small spoonful of cheese mixture. Shape into a ball. Set aside.
- Once all large meatballs are made, beat the egg in a small bowl and in a separate bowl, add breadcrumbs.
- Roll the meatballs in the egg and then the breadcrumbs place in a baking dish.
- Bake in a 350 degree oven for 15-20 minutes.
- Serve with warm cranberry sauce.
Notes
- To make the warm cranberry sauce, I added one can of jellied cranberry sauce to a saucepan with a bit of water and whipped until it was smooth.
- I served the sauce warm in a gravy boat.
- Do not boil.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 190