Turkey Stuffing Meatballs with Cranberry Glaze

These Turkey Stuffing Meatballs with Cranberry Glaze turn classic Thanksgiving flavors into an easy, delicious dish. Made with ground turkey, stuffing mix, onions, and herbs, they’re finished with a sweet and tangy cranberry glaze. Serve them as an appetizer or with your favorite sides for dinner.

For another easy way to enjoy those cozy seasonal flavors, try this Chicken and Stuffing Pot Pie Casserole next.

How to Make Turkey Stuffing Meatballs with Cranberry Glaze

Here are the ingredients you need to make this Turkey Stuffing Meatballs with Cranberry Glaze, plus step by step instructions for how to make it.

Ingredients

• 2 lbs ground turkey
• 1 6 oz box stuffed mix (crushed slightly)
• 2 eggs
• 1/2 cup milk
• 1/2 cup onion (diced)
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp poultry seasoning
• 1 tsp pepper
• 1 tsp salt
• 1 14 oz can cranberry sauce
• 1/2 cup barbecue sauce
• 1/4 cup brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Step by Step Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2. Add the ground turkey, stuffing mix, eggs, milk, onion, and seasonings to a large bowl. Mix just until everything is evenly combined.

3. Roll the turkey mixture into about 24 meatballs and arrange them on the prepared baking sheet, leaving a little space between each one. Bake for 25-30 minutes, or until cooked through and the centers reach 165°F.

4. While the meatballs are baking, add the cranberry sauce, barbecue sauce, brown sugar, Dijon mustard, and apple cider vinegar to a large skillet. Stir over medium-low heat until the ingredients are well combined and the glaze is smooth and slightly thickened.

5. Spoon the meatballs over mashed potatoes and drizzle with the warm cranberry glaze. For an appetizer, add the cooked meatballs directly to the skillet and gently toss until evenly coated.

Notes

• Store leftover meatballs in an airtight container in the refrigerator for 2-3 days.
• For bite-sized appetizers, make the meatballs smaller. Keep an eye on them as they bake since smaller meatballs may cook more quickly.
• If the cranberry glaze becomes too thick, stir in a small splash of water until it reaches your preferred consistency.
• Using clean hands can make it easier to evenly combine the turkey mixture. Avoid overmixing, which can make the meatballs dense.

Tender and savory with just the right amount of sweetness, these turkey stuffing meatballs are a fun twist on familiar Thanksgiving flavors. The cranberry glaze adds the perfect finishing touch.

More Thanksgiving-Inspired Recipes

• Muffin Tin Stuffing Bites
• One Pan Gnocchi Shepherd’s Pie
• Cinnamon Apple French Toast Casserole

Print Recipe

Turkey Stuffing Meatballs with Cranberry Glaze

Easy turkey stuffing meatballs topped with a sweet and tangy cranberry glaze. Perfect for Thanksgiving or a cozy fall dinner.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Servings: 6

Author: Carol

Ingredients

• 2 lbs ground turkey
• 1 6 oz box stuffed mix, crushed slightly
• 2 eggs
• 1/2 cup milk, diced
• 1/2 cup onion
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp poultry seasoning
• 1 tsp pepper
• 1 tsp salt
• 1 14 oz can cranberry sauce
• 1/2 cup barbecue sauce
• 1/4 cup brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Instructions

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Add the ground turkey, stuffing mix, eggs, milk, onion, and seasonings to a large bowl. Mix just until everything is evenly combined.
• Roll the turkey mixture into about 24 meatballs and arrange them on the prepared baking sheet, leaving a little space between each one. Bake for 25-30 minutes, or until cooked through and the centers reach 165°F.
• While the meatballs are baking, add the cranberry sauce, barbecue sauce, brown sugar, Dijon mustard, and apple cider vinegar to a large skillet. Stir over medium-low heat until the ingredients are well combined and the glaze is smooth and slightly thickened.
• Spoon the meatballs over mashed potatoes and drizzle with the warm cranberry glaze. For an appetizer, add the cooked meatballs directly to the skillet and gently toss until evenly coated.

Notes

• Store leftover meatballs in an airtight container in the refrigerator for 2-3 days.
• For bite-sized appetizers, make the meatballs smaller. Keep an eye on them as they bake since smaller meatballs may cook more quickly.
• If the cranberry glaze becomes too thick, stir in a small splash of water until it reaches your preferred consistency.

Using clean hands can make it easier to evenly combine the turkey mixture. Avoid overmixing, which can make the meatballs dense