Turkey and Stuffing Meatballs

Geema's Note:

I haven't made this recipe, but it intrigues me.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 48 meatballs

• 1/2 cup milk
• 1 egg
• 1 cup packaged cornbread stuffing mix
• 1/4 cup celery, finely chopped
• 1/4 cup onion, finely chopped
• 2 tablespoons parsley, finely chopped
• salt and pepper
• 1 lb ground turkey
• 1 (16 ounce) can jellied cranberry sauce
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce

Directions:

1. Preheat oven to 375°F.
2. In a large bowl, combine milk and egg and beat well.
3. Add stuffing, celery, onion, parsley, salt and pepper and mix thoroughly.
4. Add turkey; mix well.
5. Shape into 1-inch balls and place on an ungreased cookie sheet.
6. Bake for 20 to 25 minutes or until meatballs are browned.
7. In a saucepan combine the cranberry sauce, sugar and Worcestershire sauce, and bring to a boil.
8. Reduce heat to low and simmer for 5 minutes, stirring frequently.
9. Add meatballs to sauce and cook over medium to low heat for about 5 to 10 minutes.
10. Serve hot in chafing dish or slow cooker.

Reviews

[queen*in*my*kitchen]

I loved this! I am not a big fan of ground turkey, so when I found a recipe containing the stuffing and cranberry jelly it made the ground turkey okay in my mind (thanks giving in a meat ball!) P.S. my hubby LOVES them! I am going to try them with turkey gravy too!

[didyb]

Well, mine didn't turn out as well as everyone elses. The taste was good and the sauce was good, but my meatballs were way too soft-- downright mushy. I had bought the Stove Top in the newer single serving, cup size... so didn't have any extra to add to the mix. I added about 1/2 cup more of bread crumbs, but still ended up with mushy meatballs. If I would have cooked them any longer, they would have burned.

[dmac085]

I really liked these. Easy and versatile. Didn't have cranberry sauce so I used #76003 sweet and sour sauce and they were perfect. To test seasoning, make a mini patty and saute till done to taste and adjust seasoning before making all the meatballs. Will be using this alot. Thanks. **Just a suggestion--when I make other types of meatballs I usually soak the bread crumbs in the milk/egg mixture. It makes for a softer meatball in the end. If it still seems too dry you could add a couple more dashes of milk until all the stuffing is sufficiently coated and softened. Once all incorporated with the turkey the mixture still may seem a bit wet but will firm up during cooking. Hope that helps:)