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Turkey and Stuffing Appetizer Meatballs

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  • Prep 15 min
  • Total 60 min
  • Ingredients 9
  • Servings 48
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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.
Updated Jun 22, 2011
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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

Steps

  • 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.

Nutrition Information

35 Calories, 1g Total Fat, 2g Protein, 5g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Meatball
Calories
35
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
10mg
3%
Sodium
30mg
1%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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