These tender turkey meatballs turn holiday leftovers into something special, combining crumbled stuffing with seasoned ground turkey and a cranberry glaze. Perfect as an elegant appetizer or cozy weeknight dinner - they're so irresistible you'll find yourself making extra stuffing just for this recipe.
If you love this recipe, try my stuffed chicken breasts with stuffing next!
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Check out this Turkey and Sweet Potato Skillet recipe for another easy ground turkey recipe.
Easy Turkey Meatballs with Stuffing
Here's why this recipe will become a holiday favorite:
- Uses leftovers: Perfect way to use up Thanksgiving extras.
- Make ahead: Prep meatballs in advance and glaze when ready.
- Kid-friendly: Sweet glaze makes these irresistible to everyone.
- One pan: Everything bakes together for easy cleanup.
Recipe Ingredients
All ingredients for this recipe are shown in the picture below and special notes are made in this bulleted list to assist you.
- Ground Turkey: I used lean ground turkey - it keeps the meatballs tender without being too rich. You can also use ground venison.
- Leftover Stuffing: My sourdough stuffing or homemade stuffing with bacon makes incredible meatballs, but any leftover stuffing or stuffing mix will work. The seasonings already in the stuffing add amazing flavor!
- Fresh Cranberries: These create that beautiful holiday glaze. Use fresh cranberries leftover from making my Whole30 cranberry sauce or 3 Ingredient Cranberry Sauce - they break down perfectly while baking.
- Maple Syrup: Pure maple syrup combines with the cranberries for a sweet-tart glaze. Don't substitute artificial syrup - the real thing makes a difference.
- Orange Juice: I used fresh-squeezed orange juice from one orange, but you can use any orange juice. For extra flavor, add a tablespoon of grated orange zest.
- Herbs & Spices. Classic sage and thyme enhance those traditional holiday flavors. Feel free to add more if you like a stronger herb taste.
See the recipe card below for full information on ingredients and quantities.
How To Make Turkey Meatballs with Stuffing
- Preheat your oven to 375°F and set the rack in the middle position. In a large mixing bowl, combine 1 pound ground turkey, 2 cups crumbled stuffing, 1 large egg, ½ teaspoon each dried sage and thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix gently until just combined. Form into 1.5-inch meatballs (about 18). Note: For juicy meatballs, don't overmix the meatball mixture - mix just until the ingredients are combined.
- Brush a 9x13 baking dish with 1 tablespoon olive oil, place meatballs in the dish, and brush tops with remaining oil.
- Bake meatballs for 15 minutes.
- While baking, whisk together ½ cup maple syrup, ¼ cup orange juice, and ¼ teaspoon cinnamon in a small bowl.
- Remove dish from oven. Add 1 cup of fresh cranberries around the meatballs and pour the glaze mixture evenly over top. Return to oven and bake 20-25 minutes more, basting meatballs with glaze 1-2 times during cooking. Note: Meatballs are done when the internal temperature reaches 165°F.
- When the meatballs are done, gently toss them in the glaze and garnish with fresh parsley. Serve immediately and enjoy!
Note: You can also cook meatballs in a large skillet over medium heat on the stove. Cook 8-10 minutes until browned, then add glaze, cover, and simmer for 10-15 minutes until fully cooked.
Top Tips
- If the glaze becomes too thick while baking, stir in a splash of orange juice. If too thin, let it reduce a few extra minutes at the end of baking.
- If possible, use homemade stuffing for the best flavor.
- Line your baking dish with parchment paper or aluminum foil.
Make Ahead and Storage
- Make it ahead. Form meatballs and store covered in refrigerator for up to 24 hours before baking. Prepare the glaze just before cooking for best results.
- Storing leftovers. Keep cooked meatballs in an airtight container in the refrigerator for 3-4 days. For longer storage, flash freeze unglazed meatballs on a baking sheet, then store up to 2 months in a freezer-safe container or bag.
- Reheating. Warm glazed meatballs covered in a 350°F oven until heated through, adding a splash of orange juice or chicken broth if the meatballs seem dry. Frozen meatballs should be thawed overnight before glazing and reheating.
Variations
- Italian-Style Meatballs. Add minced garlic, freshly grated parmesan, and Italian seasoning to the meat mixture. Top with marinara instead of cranberry glaze and serve over pasta.
- Spicy Holiday Version. Mix red pepper flakes into the meatballs and add a pinch of cayenne pepper to the glaze. The heat balances beautifully with the sweet cranberries.
- Asian-Inspired. Replace maple syrup with hoisin sauce and add grated ginger. Garnish with green onions and sesame seeds.
- Thanksgiving flavor. Cover meatballs in leftover turkey gravy instead of cranberry glaze.
How to Serve Turkey Stuffing Meatballs
Holiday Appetizer. Serve with homemade cranberry sauce for dipping. Perfect for Christmas or New Year's parties.
Comfort Dinner. Serve with air fryer green beans and twice-baked creamy mashed potatoes or polenta.
Party Sliders. Nestle in homemade air buns with extra glaze and a slice of brie. These disappear fast at parties!
Recipe FAQs
You can, but you may need to add more liquid to the glaze.
Yes, substitute it with breadcrumbs and extra seasoning.
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Printable Recipe
Turkey and Stuffing Meatballs with Cranberry Glaze
Ingredients
For the Meatballs
- 1 pound ground turkey
- 2 cups leftover stuffing crumbled
- 1 large egg
- ½ teaspoon dried sage
- ½ teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Cranberry Glaze
- ½ cup maple syrup
- ¼ cup orange juice
- ¼ teaspoon ground cinnamon
- 1 cup fresh cranberries
Instructions
- Preheat oven to 375℉ and position the rack in the middle.
- In a large bowl, gently combine 1 pound ground turkey, 2 cups crumbled stuffing, 1 large egg, sage, thyme, salt, and pepper until just mixed.
- Form the mixture into 1.5-inch meatballs, being careful not to overwork. Lightly brush a 9x13 baking dish with 1 tablespoon olive oil. Arrange meatballs in dish and brush the tops with the remaining oil.
- Bake meatballs for 15 minutes.
- Meanwhile, whisk together ½ cup maple syrup, ¼ cup orange juice, and ¼ teaspoon cinnamon in a small bowl.
- Remove from oven and add 1 cup fresh cranberries around meatballs. Pour glaze mixture evenly over top.
- Return to the oven for 20-25 minutes, basting with glaze 1-2 times during cooking, until meatballs reach an internal temperature of 165°F.
- When the meatballs are done, toss them gently in the glaze. Serve immediately and enjoy!
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Notes
- If the glaze is too thin, remove the meatballs and simmer the sauce until reduced to desired consistency. This is not usually needed as the glaze soaks into the meatballs as they bake.
- Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Reheat covered at 325°F until warm, adding a splash of orange juice or chicken broth if needed.
- Make a double batch and freeze unglazed meatballs for up to 2 months. Thaw overnight and glaze just before baking.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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