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A close-up shot of several golden-brown Turkey and Stuffing Meatballs, garnished with fresh herbs and served on a white plate, ready to be enjoyed.

Savory Turkey and Stuffing Meatballs with Cranberry Dijon Dipping Sauce

These delicious and easy-to-make meatballs capture all the comforting flavors of Thanksgiving in a bite-sized package, perfect as an appetizer or a main course. Served with a tangy cranberry Dijon dipping sauce, they're a crowd-pleasing twist on classic holiday fare.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey and Stuffing Meatballs
  • 1.5 lbs Ground Turkey lean
  • 1 cup Stuffing Mix dry, unseasoned or seasoned breadcrumbs work too
  • 1/4 cup Chicken or Turkey Broth low sodium
  • 1 Large Egg lightly beaten
  • 1/4 cup Yellow Onion finely diced
  • 1/4 cup Celery finely diced
  • 1 tbsp Fresh Sage finely chopped
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
  • 1/4 tsp Poultry Seasoning
  • 1 tbsp Olive Oil for cooking
For the Cranberry Dijon Dipping Sauce
  • 1 cup Whole Berry Cranberry Sauce
  • 1 tbsp Dijon Mustard
  • 1 tbsp Orange Juice freshly squeezed, or water
  • 1/2 tsp Brown Sugar optional, to taste

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Small saucepan
  • Air Fryer
  • Baking sheet (optional, for oven method)
  • Parchment paper (optional, for oven method)

Method
 

Prepare the Meatball Mixture
  1. In a large mixing bowl, combine the ground turkey, dry stuffing mix, chicken or turkey broth, lightly beaten egg, finely diced yellow onion, finely diced celery, chopped fresh sage, salt, black pepper, and poultry seasoning.
  2. Gently mix all ingredients until just combined. Be careful not to overmix, as this can lead to tough meatballs. If the mixture feels too wet, you can add another tablespoon or two of dry stuffing mix. If too dry, add a splash more broth.
  3. Using clean hands or a small scoop, roll the mixture into 1.5-inch diameter meatballs. You should get approximately 28-32 meatballs.
Cook the Meatballs (Air Fryer Method)
  1. Preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket or spray with non-stick spray.
  2. Arrange the meatballs in a single layer in the air fryer basket, ensuring they are not overcrowded. You will likely need to cook them in two batches.
  3. Air fry for 12-15 minutes, flipping them halfway through, until the meatballs are golden brown and cooked through (internal temperature reaches 165°F / 74°C). Repeat with the remaining meatballs.
Cook the Meatballs (Oven Method - Alternative)
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Arrange the formed meatballs in a single layer on the prepared baking sheet, ensuring there's some space between them.
  3. Bake for 20-25 minutes, or until the meatballs are cooked through and browned, turning them halfway through for even cooking. An internal temperature of 165°F (74°C) should be reached.
Prepare the Cranberry Dijon Dipping Sauce
  1. While the meatballs are cooking, prepare the dipping sauce. In a small saucepan, combine the whole berry cranberry sauce, Dijon mustard, orange juice (or water), and optional brown sugar.
  2. Heat over medium-low heat, stirring occasionally, until the sauce is warmed through and slightly thinned, about 3-5 minutes. Taste and adjust sweetness or tanginess as desired.
Serve
  1. Serve the hot Turkey and Stuffing Meatballs immediately with the warm Cranberry Dijon Dipping Sauce on the side.

Notes

For meal prep, cook the meatballs completely and store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or air fryer. The dipping sauce can also be made ahead and stored in the fridge; warm it up before serving. If you don't have fresh sage, you can substitute with 1 teaspoon of dried rubbed sage. For extra flavor, you can toast the dry stuffing mix lightly in a pan before adding it to the mixture, or use a savory seasoned stuffing mix.