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8

Turkey and Stuffing Appetizer Meatballs

Prep 15 min
Total 60 min
Ingredients 9
Servings 48

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. MORE+ LESS-

By Pillsbury Kitchens

June 22, 2011

Ingredients

Meatballs

1/2

cup milk

egg

cup cornbread stuffing mix

1/4

cup finely chopped celery

teaspoon dry mustard

lb. ground turkey

Sauce

(16-oz.) can jellied cranberry sauce

tablespoon brown sugar

tablespoon Worcestershire sauce

Steps

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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.