Turkey & Stuffing Meatballs
1 lb. First Street Ground Turkey
1 1/2 cups cornbread seasoned stuffing
1/2 cup chicken stock or broth
1 small onion grated (or finely diced)
1 celery stalk finely diced
3 tbsp chopped fresh parsley
2 cloves garlic minced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
2 tbsp olive oil
Optional herbs to add to the meatball mix:
2 tsp. chopped fresh sage (or 1/2 tsp. dried)
2 tsp. chopped fresh rosemary (or 1/2 tsp. dried, chopped/crushed)
2 tsp. chopped fresh thyme (or 1/2 tsp. dried)
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Combine all the ingredients in a large bowl, ensuring everything is well mixed
Using a small cookie dough scoop out the mixture into 1” balls, if you don’t have a scoop, just scoop out with a teaspoon and roll into small balls with your hands.
Place them on baking sheet ensuring to leave room between the meatballs so that the oven's hot air circulates around them, so they cook evenly. Bake for 15 minutes, or until the meatballs are fully cooked (reaching a temperature of 165F). If you want the meatballs to be browner, broil them for 1-2 minutes on each side.
Serve with cranberry sauce if desired.
Makes 24 meatballs.