Recipe inspired by The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow
Looking for a unique and flavorful appetizer at your holiday parties this season? Or perhaps looking for an easy-to-serve main course at the kids’ table this year? Whether you make these for the young or the young at heart, they will be a highlight at your holiday table and gone in a flash. These meatballs pair beautifully with our cranberry apple jam and a side of your best mashed potatoes.
Makes 2 dozen.
- 3 tbsp. olive oil
- 2 lb. ground turkey
- 1 cup stuffing cubes
- 1 medium yellow onion, diced
- 2 large eggs
- 1⁄4 cup breadcrumbs
- 1 tbsp. chopped fresh sage
- 1 packet Spice Blend 7
- 2 tsp. salt
- Pinch of ground cinnamon
- 1 cup dried cranberries (optional)
Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the remaining 1 tablespoon of olive oil with the diced onions in a medium frying pan and sauté over medium heat until browned, 7-10 minutes. Allow to cool slightly.
Meanwhile, combine the ground turkey, stuffing cubes, cranberries (if using), eggs, breadcrumbs, sage, spice blend, salt, and cinnamon in a large mixing bowl. Once cooled, add the onions to the 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. Wet your hands slightly to prevent sticking as you roll the balls. Place the meatballs 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.
Store leftovers in an airtight container in the refrigerator for up to three days.