Turkey & Stuffing Meatballs
Jump to recipeMove over, Thanksgiving leftover sandwich. We’ve taken the best flavors of Thanksgiving—tart cranberries, savory stuffing, and moist turkey—combined them with boldly flavored ROLD GOLD® Recipe No.™ 5 Savory Butter Pretzels for extra buttery deliciousness and added texture, and turned the best of the holiday into an impressive little meatball. If you wanted to serve with gravy in addition to cranberry sauce, we wouldn’t tell anyone.
Have you made these yet? Let us know how it went in the comments below!
Ingredients
Cooking spray
- 1 1/2 cups
ROLD GOLD® Recipe No.™ 5 Savory Butter Artificially Flavored Pretzel Twists, finely crushed
- 1
(6-oz.) box stuffing mix
- 1 cup
whole milk
- 1 lb.
ground turkey
- 1
large egg
- 1/2 cup
dried cranberries, roughly chopped
- 1/2 cup
chopped fresh parsley leaves, plus more for garnish
Kosher salt
Freshly ground black pepper
- 1
(14-oz.) can whole berry cranberry sauce
- 1/2 tsp.
orange zest
Large pinch of cinnamon
Pinch of garlic powder
Directions
- Step 1Preheat oven to 400° and spray a large rimmed baking sheet with cooking spray.
- Step 2In a large bowl, combine the stuffing mix, pretzels, milk, turkey, egg, cranberry, and parsley. Season lightly with salt and pepper.
- Step 3Roll meatball mixture into 1 ½ inch balls and arrange on prepared baking sheet. Bake until meatballs are cooked through, about 20 minutes.
- Step 4Meanwhile, stir cinnamon, orange zest, and garlic powder into cranberry sauce.
- Step 5Serve meatballs warm with cranberry sauce for dipping.
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