These turkey and stuffing meatballs put a playful spin on classic Thanksgiving flavors. Tender, juicy meatballs made with stuffing mix are full of savory seasoning and are wonderful served over mashed potatoes with gravy — perfect for Friendsgiving or a cozy weeknight meal.
It’s Thanksgiving week, and I’m starting the season with one of my favorite twists on comfort food: turkey and stuffing meatballs.
These meatballs combine ground turkey with a bit of stuffing mix to create moist, flavorful bites. Serve them over creamy mashed potatoes with plenty of gravy for an instantly comforting plate. While they make a festive holiday supper, they’re versatile enough for any time you want that familiar Thanksgiving taste without roasting a whole bird.
I come from a family that loves a traditional Thanksgiving spread, and I usually roast a whole turkey. Still, these meatballs come in handy for smaller gatherings, solo holidays, or when you want the cozy flavor of the season but don’t need an entire bird. They’re also a fun, crowd-pleasing option for Friendsgiving where trying new spins on classics is encouraged.
Thanksgiving is really about the sides for me — give me a big plate of mashed potatoes, stuffing, and gravy — so these meatballs are the best of both worlds: all the flavors you love, presented in an easy, shareable way.
They’re especially dreamy with a make-ahead gravy and buttery mashed potatoes. The stuffing mix is the secret to simplicity and great texture — I typically use a classic boxed mix moistened with milk and folded into the turkey. It keeps the meatballs tender and infuses that unmistakable stuffing flavor throughout.
This is how I make them
I start with a base of lean ground turkey and add aromatics like garlic, minced onion, fresh parsley, and a touch of sage for that classic holiday note. The prepared stuffing mix is softened with milk before mixing it into the meat so the texture stays moist.
Gently combine the ingredients — don’t overmix — then form into meatballs. Brown them in an oven-safe skillet with a splash of olive oil, turning to color all sides. You can finish cooking them fully on the stovetop or transfer the skillet to a 350°F oven for 10–15 minutes until the internal temperature reaches 165°F. Either method yields tender, evenly cooked meatballs.
Serve warm atop mashed potatoes with lots of gravy for maximum comfort. These meatballs also work well as an appetizer, party dish, or the centerpiece for a smaller holiday meal — versatile, flavorful, and easy to prepare ahead.
Thanksgiving Turkey and Stuffing Meatballs
Turkey and Stuffing Meatballs
Ingredients
- 1 cup stuffing mix
- ¼ cup milk
- 1 pound lean ground turkey (about 94% lean)
- kosher salt and pepper
- ¼ teaspoon dried sage
- ½ teaspoon dried poultry seasoning
- ⅓ cup diced sweet onion
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 3 tablespoons chopped fresh parsley
- 1 to 2 tablespoons olive oil
- mashed potatoes for serving
- gravy for serving
Instructions
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Preheat the oven to 350°F.
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In a small bowl, combine the stuffing mix and milk. Let it sit 5–10 minutes to soften.
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Place the ground turkey in a bowl and season with salt, pepper, sage, and poultry seasoning.
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Add the onion, garlic, egg, softened stuffing, and parsley. Use your hands to mix until just combined; avoid overmixing.
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Form the mixture into meatballs.
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Heat an oven-safe skillet over medium heat and add the olive oil. Brown the meatballs in a single layer, turning to color all sides. After browning, transfer the skillet to the oven and bake 10–15 minutes, or until the internal temperature reaches 165°F.
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Serve the meatballs over mashed potatoes with gravy.
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The fluffy cloud of potatoes!