Turkey and Stuffing Appetizer Meatballs

It's Thanksgiving dinner all rolled into a ball – and ready in an hour! Treat your family to savory meatballs made with turkey and cornbread stuffing cooked in jellied cranberry sauce.

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Servings 48

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ingredients 9
Prep Time 15 min
Total Time 60 min

Ingredients

Meatballs

1/2: cup milk

1: egg

1: cup cornbread stuffing mix

1/4: cup finely chopped celery

1: teaspoon dry mustard

1: lb. ground turkey

Sauce

1: (16-oz.) can jellied cranberry sauce

1: tablespoon brown sugar

1: tablespoon Worcestershire sauce

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Directions

1 Heat oven to 375°F. In large bowl, combine milk and egg; beat well. Stir in stuffing mix, celery and mustard; blend well. Add turkey; mix well. Shape into 4 (1-inch) balls. Place in ungreased 15x10x1-inch baking pan.
2 Bake at 375°F. for 20 to 25 minutes or until meatballs are browned and no longer pink in center.
3 Meanwhile, in large saucepan combine all sauce ingredients; mix well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
4 Add meatballs to sauce; stir gently to coat. Cook over medium heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Serve in chafing dish or slow cooker.