1½-2½cupsherb seasoned stuffing mixadjust as needed
212 oz jarsroasted turkey gravy
16ozegg noodles
Instructions
Preheat oven to 350℉.
In large mixing bowl, combine turkey, egg, cranberry sauce, pepper and stuffing mix. Form into 1-inch balls. Place on foil-lined cookie sheet. Bake 20-25 minutes.
While meatballs are baking, put gravy in a large skillet and heat on low. When meatballs are done, add to gravy. Cover; simmer on low heat until ready to serve.
Cook egg noodles according to package directions; drain. Spoon meatballs over meatballs to serve. Garnish with chopped fresh parsley and serve with extra cranberry sauce, if desired.
Notes
Mixing ingredients: When blending the turkey, egg, cranberry sauce, pepper, and stuffing mix, mix until combined, but try not to overmix. Nobody likes dense meatballs!
More or less stuffing mix: The amount of herb-seasoned stuffing mix in your turkey meatball recipe, can vary based on the moisture content of the other ingredients and personal preference. Start with the recommended amount, but feel free to add more if the mixture seems too wet. (Mine varies quite a bit according to which stuffing mix I decide to use.)
Experiment with seasonings: Don't be afraid to get creative with your seasonings! Add fresh herbs like parsley, thyme, or sage to the meatball mixture for an extra burst of flavor.
Add moisture: Ground turkey can sometimes be dry, so consider adding ingredients like grated onion, grated zucchini, or even a splash of chicken broth to the meatball mixture to keep them moist and flavorful.
Keep 'em consistent: Keep your meatballs around the same size so they cook up evenly. You can use a cookie scoop or, like me—eyeball it.
Prevent sticking: To prevent your meatballs from sticking to the pan or baking sheet, lightly grease them with cooking spray before cooking. Meatballs are notorious for sticking!
Adjust cooking time: The cooking time for turkey meatballs can vary depending on their size and the cooking method used. Always check for doneness by cutting into a meatball or using a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
Noodle prep: To keep noodles from getting sticky before serving, a little toss with some butter or olive oil will keep them moist.
To store: Cover tightly and refrigerate for up to 3 days.