Thanksgiving Turkey Meatballs
Savor holiday flavors year-round with these versatile Thanksgiving Turkey Meatballs. They’re perfect as a main dish or appetizer.
Thanksgiving in a Bite: Year-Round Turkey Meatballs
Who says you can only enjoy the flavors of Thanksgiving once a year? Thanksgiving Turkey Meatballs bring holiday season vibes to your table any time you crave it. These savory bites capture the magic of a roasted holiday turkey, packed with aromatic vegetables and a medley of fresh and dried herbs.
If you’re looking for a twist on the traditional turkey dinner or just in the mood for cozy comfort food, these meatballs offer flexibility and flavor in equal measure. Serve them as a hearty main course, complete with gravy, mashed potatoes, and all your favorite fixings, or transform them into crowd-pleasing appetizers simmered in this spicy cranberry barbecue sauce!
What sets these turkey meatballs apart is not just their holiday-inspired taste, but also their tender texture and make-ahead convenience. Whether you choose to freeze them before or after cooking, you’ll always have a taste of Thanksgiving at your fingertips.
Gather Your Ingredients
In addition to kosher salt + fresh cracked black pepper, you’ll need…
- Ground turkey – I use 93% lean ground turkey. ‘Fat free’ or 99% lean runs the risk of being very dry and rubbery once cooked.
- Produce – onion, celery, carrot and garlic (aka mirepoix). This trio always reminds me of Thanksgiving dinner.
- Eggs – used to bind and add moisture to the meatballs.
- Milk – also adds moisture.
- Breadcrumbs – will soak up the milk and egg and deliver tenderness to the meatballs.
- Fresh herbs – sage, thyme, and rosemary.
- Poultry seasoning – because you can never have enough herbaceous goodness.
- Cooking fats – unsalted butter to sauté the veggies and olive oil to brown the meatballs.
- Low sodium chicken broth – or turkey broth, or stock. The meatballs are simmered for a few minutes in the broth; giving them another layer of flavor and insurance against drying out.
Let’s Get Cooking
Here’s a step-by-step guide to help you on your way.
- Sauté the veggies – Melt butter in a large skillet over medium heat. Cook the onions, celery and carrot until tender; don’t forget to season with salt + pepper. Add garlic and cook for another minute. Set aside to cool.
- Make the panade – Crack the eggs into a large mixing bowl; add the milk and whisk together. Stir in the breadcrumbs, fresh herbs, poultry seasoning, salt, and pepper then wait a few minutes for the breadcrumbs to absorb the liquid.
- Make the meatballs – Mix the ground turkey and cooled veggies with the panade until just combined. Scoop and roll the meatballs.
- Cook the meatballs – Working in batches, fry the meatballs in olive oil over medium heat until they are are browned on all sides. Remove to a plate and repeat with the remaining meatballs. Return all the meatballs to the pan. Add the broth and simmer gently until the meatballs are cooked through (they should reach 165°F in the center).
Make Ahead Freezer Instructions
Why is it a great idea to have a stash of turkey meatballs in your freezer? Having these ready to go can eliminate busy weeknight dinner or party prep. They can be frozen before or after cooking and can be portioned into smaller servings when you’re cooking for one or two, or to split across a couple of meals.
Before freezing meatballs, clear space in your freezer to accommodate a freezer-safe tray.
Uncooked meatballs:
- Mix and form meatballs; arranging them in a single layer on a parchment or wax paper lined tray so they don’t touch.
- Freeze for at least 2 hours, then transfer to an airtight, freezer-safe container.
- Store in the freezer for up to 2 months.
- Defrost overnight in the refrigerator in a single layer on a tray so they maintain their shape.
- Cook as instructed.
Cooked meatballs:
- Cool to room temperature; arrange in a single layer on a parchment or wax paper lined tray so they don’t touch.
- Freeze for at least 2 hours, then transfer to an airtight, freezer-safe container.
- Store in the freezer for up to 2 months.
- Defrost overnight in the refrigerator, or reheat from frozen.
- Follow the instructions for reheating leftovers (below).
Storing and Reheating Leftovers
Enjoy leftover meatballs within 3 to 4 days when stored in an airtight container in the refrigerator.
You have several options for reheating Thanksgiving turkey meatballs:
- Stove top (with broth) – Place meatballs in a skillet with a little broth; cover with a lid. Heat over medium-low until warmed through.
- Stove top (with sauce) – Place meatballs in a skillet or saucepan with your desired serving sauce (gravy, bbq sauce, etc.). Heat over medium/medium-low until warmed through.
- Oven – Arrange meatballs on a baking sheet and cover with foil to trap moisture; reheat in a 300°F oven until warmed through.
- Microwave – Place meatballs in a microwave safe container with a little broth. Cover loosely to trap moisture and heat in 1 or 2 minute increments until warmed through.
Baking Instructions
Yes, you can bake these meatballs instead of pan frying them!
Preheat the oven to 375°F. Grease a baking sheet with cooking spray or line it with parchment paper. Arrange meatballs on the baking sheet and brush or spritz with olive oil; bake for 15 minutes or until their internal temperature reaches 165°F.
Serving Suggestions
There are so many ways to enjoy Thanksgiving Turkey Meatballs!
- Serve with mashed potatoes, gravy and all the usual holiday side dishes for an almost traditional Thanksgiving dinner.
- Add your favorite simmering sauce and turn them into cocktail meatballs…don’t forget the toothpicks!
- Pop them into small rolls with a dollop of cranberry sauce for turkey meatball sliders.
- Add them to seasonal pasta dishes like pumpkin ravioli.
- Use them in soups and stews.
- Combine them with other holiday leftovers in a pot pie.
Cloudy With a Chance Of…
- Cast Iron Skillet Meatballs
- Spring Risotto with Chicken Meatballs
- Irish Lamb Pie (with Meatballs)
- Vietnamese Chicken Meatballs
- Ground Turkey Tacos
- White Bean Turkey Pumpkin Chili
- Fall Harvest Turkey Burgers
Thanksgiving Turkey Meatballs
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 1 medium carrot, finely diced
- kosher salt & fresh ground black pepper
- 2 cloves garlic, minced
- 2 large eggs
- ½ cup milk
- 1 cup breadcrumbs
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons poultry seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 lbs ground turkey, (93% lean)
- ¼ cup olive oil
- ½ cup low sodium chicken broth, (or turkey broth or stock)
Instructions
- In a large skillet, heat butter over medium heat. Add onions, celery and carrot; season with salt and pepper. Cook until softened, about 5 minutes. Add garlic and cook for another minute. Set aside to cool.
- Crack the eggs into a large mixing bowl; add the milk and whisk together. Stir in the breadcrumbs, fresh herbs, poultry seasoning, salt, and pepper then wait a few minutes for the breadcrumbs to absorb the liquid. Add the ground turkey and cooled vegetables. Mix gently with your hands until just combined, being careful not to over mix.
- Measure out meatballs using a 2-tablespoon scoop. Gently roll them with wet hands into spheres.
- Heat olive oil in a large heavy bottomed pan over medium heat (cast iron is perfect for this). Working in batches, fry the meatballs until they are are browned on all sides. Remove to a plate and repeat with the remaining meatballs.
- Return the set-aside meatballs to the pan. Add the chicken broth and simmer gently for about 5 minutes or until the meatballs are cooked through (165°F in the center).
Notes
- *Serving size – About 6 meatballs per serving as a main course. As an appetizer, it yields about 16 to 17 3-meatball servings.
- Freezing instructions – Meatballs can be frozen before or after cooking (cool down completely first). Arrange in a single layer on a tray so they aren’t touching. Freeze for 2 hours, then transfer to an airtight storage container. Freeze up to 2 months. (See full post for details.)
- Baking instructions – Arrange meatballs on a baking sheet and spritz or brush with oil. Bake for 15 minutes at 375°F. Meatballs are fully cooked with they reach 165°F in the center.
- Reheating leftovers – meatballs can be reheated on the stove-top, in the oven or microwave. Please see the full post for details on each method.
Nutrition
Pin for Later! Thanksgiving Turkey Meatballs
