Everything You Love About Thanksgiving Dinner…In Meatball Form!
There’s so much to love about a Thanksgiving spread…warm stuffing, rich gravy, buttery mashed potatoes, and, of course, a beautiful roasted turkey. These holiday flavors are iconic!
But you know us, we love to mix things up here at PWWB. 😇
I’ve been playing with the idea of packing all of the flavors of a classic turkey dinner into a juicy turkey meatball for a less traditional take on the favorite holiday meal and these Thanksgiving meatballs do not disappoint.
Ground turkey is seasoned with holiday aromatics like fresh herbs and garlic, then wrapped around Stovetop stuffing and formed into a meatball. Par-bake then brown the meatballs for the most tender texture and simple homemade gravy for festive and cozy all-in-one meal.
Whether you’re hosting Friendsgiving or a small-scale Thanksgiving dinner, serving these turkey stuffing meatballs is fun and simple way to stray from tradition.
No need to roast an entire turkey – just serve alongside creamy buttermilk mashed potatoes and your favorite cranberry sauce for a perfect holiday spread, without all the fuss. We know you’ll be obsessed too! 🦃
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When it comes to making the perfect meatball, you must start with the right ingredients.
These Thanksgiving meatballs are – literally and figuratively! – stuffed with simple ingredients that deliver iconic turkey dinner flavor and come together easily!
Meatball Prep Tip!
Before starting, take a moment to chop the herbs, onion, garlic, and celery, reserve ½ cup of Stovetop stuffing breadcrumbs, and measure out the ingredients for the stovetop gravy. Preparing ingredients in advance (aka mise en place) will help you power through the recipe once you’re ready to begin cooking!
Reserve about ½ cup of the dried stuffing breadcrumbs before cooking. Why? ⇢ It will be used as a binder in your meatball mixture. Next prepare the remaining Stove Top stuffing mix according to the box instructions and form into 16 balls of cooked stuffing to go in the center of each meatball. Place the cooked stuffing balls in the freezer to set before meatball assembly.
Sauté onion, celery, garlic and fresh herbs until fragrant. Transfer to a large bowl, then mix the softened aromatics with the reserved stuffing breadcrumbs and an egg. Add the ground turkey last, mixing with your hands until just combined. Why? ⇢ Over-mixing compacts the meat, resulting in tough, chewy meatballs. So be sure to mix all the add-ins first then add the meat last to limit the amount you need to handle the meat.
Divide the meatball mixture into 16 equal portions, then use your hands to gently press each one into a flat patty. If you’d like to use a cookie scoop to help create even portions, go for it! Place a ball of stuffing in the center, then wrap the edges of the patty around until it’s sealed.
Bake the Thanksgiving meatballs on a foil or parchment paper-lined baking sheet for about 10 minutes. Why? ⇢ I love baking meatballs because the oven helps them cook evenly and stay super tender. Par-baking means we’ll partially bake them before browning and cooking fully on the stove.
While the oven cooks the meatballs most of the way through, finishing them on the stovetop creates beautiful color and texture! Simply cook the Thanksgiving meatballs in butter or olive oil and rotate until each side is nicely browned. Why? ⇢ Pan-frying gives the meatballs a golden brown exterior that equals extra flavor.
Quick and Simple Homemade Gravy
Every turkey dinner needs gravy!
This easy stovetop gravy is made in the same pan that we used to brown the turkey stuffing meatballs to take advantage of all of the flavor they leave behind.
Here’s how to make a quick pan gravy for the Thanksgiving meatballs…
Deglaze the pan with white wine, scraping up those browned bits on the bottom from the pan-fried meatballs. They’re super delicious!
Thicken the gravy with a quick slurry made by combining flour and chicken broth or stock. Add the flour slurry to the skillet, whisking quickly to prevent any lumps.
If you are searching for deep flavor and a beautiful dark color in your gravy without the help of roasted turkey drippings, Kitchen Bouquet Browning and Seasoning is a great shortcut! Find it in the spices and seasonings aisle of most grocery stores.
Season the gravy with simple flavor boosters like chicken base, garlic powder, and onion powder.
Simmer. Cook and reduce until the gravy is thick and bubbling. Add the turkey stuffing meatballs back to the pan, coating them in the gravy and bringing the whole dish together.
I can’t wait for you to try these Thanksgiving Meatballs! They deliver all the flavor of a classic Thanksgiving dinner with far less effort than roasting a turkey. (Plus, you’ll have extra room for sides – the best part!)
If you do give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! ♡ Happy cooking!
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Thanksgiving Meatballs (Turkey Stuffing Meatballs & Gravy)
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: serves 6
- Category: Main Dishes, Thanksgiving Recipes
- Method: Baked, Stovetop
- Cuisine: American
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 and tender, then finished on the stovetop in a quick and simple homemade gravy.
For meltingly tender turkey meatballs, it’s crucial to use the right mix of ingredients and handle them well. This recipe has done the first part for you – the ingredients list is carefully crafted with flavor and 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 and wrap around the stuffing filling. It’s helpful to mix all the flavor-boosters and 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 and 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 and 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 and prep all ingredients according to the Ingredients List, above – chop the veggies and herbs, etc.
- Prepare the stuffing: Measure ½ cup of the stuffing breadcrumbs, transfer to a small bowl, and 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 and 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.)
- Cook the aromatics for the meatballs: Add 2 tablespoons of the butter to a medium skillet over medium heat. Once melted, add the celery and onion, seasoning with a pinch of kosher salt and ground black pepper as desired. Cook, stirring occasionally, until softened and fragrant, 5-6 minutes. Add in the garlic and fresh herbs, then cook 1-2 minutes longer, until fragrant. Transfer softened aromatics to a bowl and 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 and the egg. Season with 1 teaspoon kosher salt and 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.
- Form and stuff the turkey meatballs: Remove the prepared stuffing balls from Step 2 from the freezer and 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.
- 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 and 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, and 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 and 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 and enjoy!
Notes
- Ingredient Notes:
- Kitchen Bouquet Browning and Seasoning adds rich flavor and 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 and brown as directed in the Recipe Directions, adjusting bake time as needed to avoid overcooking the meatballs.
- Storage and Reheating: Transfer cooled Thanksgiving meatballs and 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 and 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.
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This looks incredible and I can’t wait to make it!! Also passing this along to my sister in law who has been craving stuffing her entire pregnancy and this provides a new way to enjoy it!
These meatballs are PERFECT for stuffing cravings! Can’t wait to hear what your sister-in-law thinks! 🙂
I made these last year for a family member who weeks earlier had just been diagnosed with cancer and it allowed them to still have a wonderful Thanksgiving meal by just reheating them with mashed potatoes and the amazing gravy when they could make the time for it. It was so yummy we are all having them again this year!!
Hi Tracy, thank you so much for leaving this comment! We hope that the Thanksgiving meatballs provided a bit of comfort for your family member during a difficult time and are so glad they have become a favorite for you!
Very tasty… I could have Thanksgiving dinner every week! Turkey, gravy and stuffing is a heavenly combination.
Hi Kathryn, we couldn’t agree more, we love the flavors of Thanksgiving any time! Glad you enjoyed these meatballs! 🙂
Thanks for the inspiration. I had some stuffing made up that I didn’t bake with my recent turkey. I used some of it along with some eggs as binding in ground turkey. I’m not leaving a rating because I didn’t really follow what you did, but my spin-off was delicious! I did not do the stuffing centers, just mixed throughout. Thanks for the inspiration!
Hi Stacie, so happy to hear that our recipe inspired you to try something similar!! Such a fun twist on Thanksgiving flavors! 🙂
These are phenomenal and such an easy way to eat Thanksgiving-ish meals without an entire turkey. So delicious!
Yay!! That was totally the goal, Jessica! We are so glad you enjoyed the recipe!!
How long do I leave stuffing meatballs in freezer?
Hi Regina – 10-15 minutes at the very least, they should be chilled & firm but not frozen. You can let them chill while you prep Steps 3-4 of the Recipe Directions & they should be plenty firm by the time you form the meatballs in Step 5. Does this help?