@saltysprig: Thanksgiving Turkey Stuffing Meatballs with Cranberry Chipotle BBQ Sauce Yield: Approximately 36–40 meatballs Ingredients Turkey Meatballs * 1½ pounds ground turkey (93% lean) * 1½ cups dry chicken-flavored Stove Top stuffing mix * ½ cup chicken broth, cold or room temperature * 1 large egg * 2 tablespoons butter * ⅓ cup finely diced onion * ⅓ cup finely diced celery * 1 tablespoon chopped fresh parsley * ½ teaspoon garlic powder * ¼ teaspoon black pepper * ¾ teaspoon Diamond Crystal kosher salt Cranberry Chipotle BBQ Sauce * 1 (14-ounce) @Ocean Spray Inc. whole berry cranberry sauce * ½ cup original barbecue sauce * 1 chipotle pepper in adobo sauce, finely minced * 1 teaspoon adobo sauce * 1 tablespoon apple cider vinegar * 1 teaspoon Dijon mustard * 2 tablespoons chicken broth, plus more as needed Instructions 1. Preheat oven: Preheat oven to 400°F. Line a large baking sheet with parchment paper. 2. Cook vegetables: Melt butter in a skillet over medium heat. Add onion and celery and sauté for 5–7 minutes until softened. Remove from heat. 3. Prepare stuffing: In a large bowl, combine dry stuffing mix, chicken broth, and sautéed vegetables with their butter. Stir until moistened. Let sit for 5 minutes to absorb the broth and cool slightly. 4. Make meatballs: Add ground turkey, egg, parsley, garlic powder, black pepper, and kosher salt. Gently mix just until combined, avoiding overmixing. 5. Shape and bake: Using a 2-tablespoon cookie scoop, portion the mixture and gently roll into meatballs. Arrange on the prepared baking sheet, leaving space between each one. You should get approximately 36–40 meatballs. Bake for 18–22 minutes, or until the internal temperature reaches 165°F. 6. Prepare sauce: While meatballs bake, combine cranberry sauce, barbecue sauce, minced chipotle pepper, adobo sauce, apple cider vinegar, Dijon mustard, and 2 tablespoons chicken broth in a saucepan. Cook over medium-low heat for 5–8 minutes, stirring occasionally, until heated through and well combined. Add additional broth, 1 tablespoon at a time, only if needed to reach a thick but pourable consistency. 7. Coat meatballs: Transfer baked meatballs to a large bowl or saucepan and gently toss with the warm cranberry chipotle BBQ sauce until evenly coated. 8. Serve: Serve immediately with toothpicks, or transfer to a preheated slow cooker on Warm to keep hot for serving. Maintain a temperature of at least 140°F. Make-Ahead Instructions Bake the meatballs up to 2 days ahead and refrigerate in an airtight container. Prepare the sauce separately and refrigerate. When ready to serve, combine meatballs and sauce in a covered baking dish and reheat at 325°F until the meatballs reach 165°F. Transfer to a preheated slow cooker on Warm for serving. #thanksgivingmeatballs #turkeystuffingmeatballs #stovetopmeatballs #thanksgivingrecipes #thanksgivingappetizers

Salty Sprig | Megan Hubbs

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Wednesday 04 November 2026 02:12:32 GMT