These turkey meatballs — which appear in The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow — combine all the flavors of Thanksgiving in one perfect package: ground turkey, stuffing, cranberries, and a little bit of autumnal spices. They’re particularly great topped with a little bit of gravy. See Holzman demonstrate a step-by-step guide to making the meatballs in our gallery »
- 2 tbsp. olive oil
- 2 lb. ground turkey
- 1 cup garlic croutons or stuffing cubes
- 1 cup dried cranberries
- 2 large eggs
- 1⁄4 cup bread crumbs
- 2 tbsp. chopped fresh sage
- 2 tsp. salt
- Pinch of ground cinnamon
- Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the ground turkey, croutons, cranberries, eggs, bread crumbs, sage, salt, and cinnamon in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1⁄2 inches in diameter), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.