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Turkey and Stuffing Appetizer Meatballs
cup cornbread stuffing mix
cup finely chopped celery
teaspoon dry mustard
lb. ground turkey
(16-oz.) can jellied cranberry sauce
tablespoon brown sugar
tablespoon Worcestershire sauce
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe Step Photos
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.
Bake at 375°F. for 20 to 25 minutes or until meatballs are browned and no longer pink in center.
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.
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.
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