The BEST Turkey Meatballs
- 16 oz lean ground turkey
- 1 1/2 cups seasoned cornbread stuffing
- 1/2 cup chicken stock
- 1 small onion grated
- 1 stalk celery diced
- 3 tbsp chopped fresh parsley
- 2 eggs
- 2 cloves garlic minced
- salt and pepper to taste
- 2 tbsp olive oil
Herbed Gravy
- 12 oz McCormick Simply Better Turkey Gravy 1 container
- 1 tbsp fresh herbs chopped – thyme, rosemary, sage, parsley
- pepper to taste
The BEST Turkey Meatballs
-
Preheat oven to 400F degrees.
-
Line a baking sheet with parchment paper and set aside.
-
Place stuffing in a resealable ziploc bag and crush lightly with a rolling pin or mallet. I ended up with one cup of stuffing crumbs.
-
In a large bowl, combine stuffing crumbs and chicken stock and stir to combine.
-
Mix in onion, celery, parsley, eggs, garlic, salt, and pepper.
-
Add ground turkey and mix gently just until combined.
-
Use a cookie scoop to scoop out mixture. Use your hands to gently form into a ball and place on prepared baking sheet.
-
Drizzle with olive oil.
-
Bake for 15 to 20 minutes or just until cooked through.
Herbed Gravy
-
In a small bowl, combine gravy, herbs, and pepper.
-
Heat according to package instructions.
-
Serve with meatballs and mashed potatoes.
Calories: 88kcal | Carbohydrates: 10g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 238mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg