Turkey And Stuffing Meatballs
Enjoy all the cozy holiday flavors of Thanksgiving in one tender, savory bite! This sheet pan dinner delivers juicy turkey meatballs, roasted vegetables, and a bright cranberry sauce without the all-day effort.
Equipment
- 2 Large rimmed baking sheets
- large bowl
- Blender
- Box grater
Ingredients
- ½ cup extra-virgin olive oil, divided
- 1 6-oz. package stuffing mix, preferably turkey (about 2½ cups)
- 1 cup whole milk
- 1 medium onion, grated on the large holes of a box grater
- 1 large egg
- 1 lb. ground turkey
- ½ cup finely chopped parsley
- 1 Tbsp. plus 2 tsp. garlic powder, divided
- 2½ tsp. freshly ground pepper, divided
- 2¾ tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided
- 3 lb. baby Yukon Gold, peewee, or new potatoes, scrubbed, halved
- 1½ lb. green beans, trimmed
- 1 14-oz. can whole berry cranberry sauce
- 1 tsp. finely grated lemon zest
- 3 Tbsp. fresh lemon juice
- 3 Tbsp. honey
Instructions
Prepare the Pan and Build the Base
- Set one oven rack in the upper third and another in the lower third, then preheat the oven to 375°F. Pour ¼ cup of the olive oil onto a large rimmed baking sheet and tilt the pan to coat the surface.
- In a large bowl, stir the stuffing mix and whole milk together until combined. Let it stand for 5 minutes to soften into a panade.
Mix and Shape the Meatballs
- To the stuffing mixture, add the grated onion, egg, ground turkey, parsley, 1 Tbsp. garlic powder, 1½ tsp. pepper, and ½ tsp. Diamond Crystal salt (or ¼ tsp. Morton). Mix gently with your hands until just combined, being careful not to overmix.
- Scoop about ¼ cup of the mixture at a time and gently roll into balls. Place each meatball on the oiled baking sheet and roll it lightly to coat the outside with oil.
Roast the Vegetables and Bake
- In a large bowl, toss the potatoes and green beans with the remaining ¼ cup olive oil, 2 tsp. garlic powder, 1 tsp. pepper, and 2 tsp. Diamond Crystal salt (or 1¼ tsp. Morton). Spread the vegetables on a second rimmed baking sheet in a single layer.
- Place the meatballs on the upper oven rack and the vegetables on the lower rack. Bake, rotating the pans and switching their positions halfway through. Continue baking until the meatballs are cooked through and lightly browned (30-35 minutes) and the potatoes are tender and deeply golden (40-45 minutes).
Blend the Sauce and Serve
- While the pans are in the oven, combine the cranberry sauce, lemon zest, lemon juice, honey, and the remaining ¼ tsp. salt in a blender. Blend for about 30 seconds until the sauce is glossy and smooth.
- Arrange the cooked meatballs over the roasted vegetables on the sheet pan, or transfer to a platter. Serve hot with the cranberry sauce on the side for dipping.
Notes
Pro Tip: Mix the meat gently with your hands only until the ingredients come together. Overmixing can make the meatballs dense and tough.
Chef's Secret: For a deeper, more authentic stuffing flavor, finely dice the onion and 1 celery stalk, then sauté them in a tablespoon of olive oil for 4-5 minutes until soft before adding to the meatball mixture.
Make-Ahead: The raw meatball mixture can be prepared up to 24 hours in advance and kept covered in the refrigerator. You can also form the meatballs and store them on a lined, covered baking sheet.
Freezing Guide: To freeze raw meatballs, place them on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding about 10-15 minutes to the cooking time.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.