After 20 minutes in a 450° oven, the meatballs are browned on top and cooked through. Eat them as they are, or top with some leftover gravy. Or make the ultimate Thanksgiving sandwich! Back to the recipe for Gobble Gobble Balls ». Melissa Hom

At New York’s Meatball Shop, a mini-empire of red-and-white restaurants with a checklist-style menu, almost everything comes in balls. The menu’s workhorses are the classic styles — spicy pork, classic beef, a hearty vegetarian sphere — but what makes it truly special is co-owners Daniel Holzman and Michael Chernow’s gleeful willingness to turn almost anything into a meatball. This is particularly evident in their cookbookThanksgiving in a Meatball (SAVEUR associate food editor Ben Mims reviews it in issue #143), and this time of year, we’re particularly drawn to Holzman’s inspired Gobble Gobble Ball, a tidy little savory bundle of everything Thanksgiving: ground turkey, garlicky stuffing, tart cranberries, and a generous dose of autumnal spices.

**See a step-by-step guide to making Gobble Gobble Balls in the gallery »

See the recipe for the Gobble Gobble Balls »**