Thanksgiving Stuffin’ Turkey Meatballs Gluten Free
Who knew stuffing could make the perfect breadcrumb substitute? It’s one of those “why didn’t I think of that?” moments—especially if there’s leftover stuffing waiting to be used. These Thanksgiving Stuffin’ Turkey Meatballs Gluten Free are full of seasoned flavor from the stuffing mix, simple to prepare, and quite versatile. Serve them as bite-sized appetizers or as your main meal—either way, they’re sure to bring those cozy holiday flavors to your table.
Jump to RecipeIngredients
Organize the ingredients – Trader Joe’s gluten free stuffing mix, chicken broth, ground dark meat turkey, onion, parsley, garlic (either powder or fresh, not shown), egg, black pepper, kosher salt, and extra virgin olive oil.
Preparing the Stuffing
Open the box of gluten free stuffing mix and pour 1/3 of the croutons and 1/3 of the herb spice mixture into a medium-sized bowl. Add 1 cup chicken broth to the croutons and herb mixture and mix to combine. (If mixture is too dry add 1/4 cup additional broth or water). Let sit 5 minutes.
SHORTCUT: If making this recipe after Thanksgiving and you have leftover stuffing, simplify and use your already-made stuffing! Add approximately 1 cup of stuffing initially and add more if needed.
Making the Turkey Meatballs
While the stuffing mixture is sitting, mix the 1/2 medium-sized onion, 1 egg, 1 pound ground turkey, 1/2 cup parsley, 1 teaspoon garlic powder or 2 teaspoons fresh garlic, 1 1/2 teaspoons freshly ground pepper, and 1/4 teaspoon kosher salt in a large bowl. Then add 3/4 of the stuffing mixture and mix until just combined. If more stuffing is needed add the remaining 1/4 cup. Do not over mix. To form the turkey meatballs, use a ¼ measuring cup to scoop the mixture and form into balls with your hands (the meatballs will be soft). Or eyeball the amount and use your hands-only. Both methods work! Total number of meatballs is 12-13. Pour 1/4 cup olive oil in a rimmed baking sheet or oven-to-table baking dish and roll the meatballs in the oil so they are fully coated.
Baking the Meatballs
Preheat oven to 375 degrees and bake meatballs on middle rack, rotating each with tongs every 15 minutes or so to make sure all sides get browned and cooked through, 40–45 minutes for total cook time.
Optional: Cranberry Salsa Relish
Organize 1/3 cup cranberry sauce, 2 tablespoons salsa from a jar (mild, medium or spicy…you choose), and 1 tablespoon fresh parsley or basil. Place cranberry sauce, salsa and fresh herbs into a medium-sized bowl. Mix to combine and serve with the plain meatballs.
Thanksgiving Stuffin’ Turkey Meatballs Gluten Free
There’s a couple of ways to serve the meatballs…with a cranberry salsa relish to re-live Thanksgiving (see above recipe) or with a tomato/marinara sauce or over gluten free pasta a la spaghetti and meatballs. Try all of the ways!
Thanksgiving Stuffin’ Turkey Meatballs
Ingredients
- 1/4 cup extra virgin olive oil
- 1/3 package of gluten free stuffing I used Trader Joe’s box mix 12.4 ounce box
- 1 cup chicken broth
- 1/2 medium-sized white onion finely diced or grated on large holes of a box grater
- 1 egg large
- 1 pound ground turkey dark meat or a combination of dark and white meats
- 1/2 cup of fresh parsley finely chopped
- 1 teaspoon garlic powder or 2 teaspoons fresh garlic minced or grated
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon kosher salt
- Large jar of marinara sauce or cranberry salsa relish optional
Instructions
- Preheat oven to 375°.
- Pour 1/4 cup olive oil in a rimmed baking sheet or oven-to-table baking dish and set aside.
- Open the box of stuffing mix and pour 1/3 of the gluten free croutons and 1/3 of the herb spice mixture into a medium-sized bowl. Add 1 cup chicken broth to the crouton/herb mixture and mix to combine. (If mixture is too dry add 1/4 cup additional broth or water). Let sit 5 minutes. See NOTES section below.
- While the stuffing mixture is sitting, combine 1/2 medium-sized onion, 1 egg, 1 pound ground turkey, 1/2 cup parsley, 1 tablespoon garlic powder (or 2 teaspoons fresh garlic), 1 1/2 teaspoons freshly ground pepper, and 1/4 teaspoon kosher salt in a large bowl. Then add the 3/4 of the stuffing mixture to the ground turkey and mix until just combined. If more stuffing is needed, add the remainder. Do not over mix.
- To form the meatballs, use either a ¼-measuring cup to scoop the mixture and form into balls with your hands (the meatballs will be soft) or eyeball the amount and use your hands-only. Both methods work! Place meatballs on prepared baking sheet or in the baking dish and roll in oil to fully coat each meatball. Total number of meatballs is 12-13.
- Bake meatballs on middle rack, rotating each with tongs every 15 minutes or so to make sure all sides get browned and cooked through, 40–45 minutes.
- There’s a couple of ways to serve the meatballs…with a cranberry salsa relish to re-live Thanksgiving (see below for recipe) or with a tomato/marinara sauce or over gluten free pasta a la spaghetti and meatballs. Try all of the ways!
Optional Cranberry Salsa Relish
- Mix 1/3 cup cranberry sauce, 2 tablespoons salsa from a jar (mild, medium or spicy…you choose), and 1 tablespoon fresh parsley or basil in a medium-sized bowl until combined
Notes
Recipe by Bon Appétit and modified by me.
If you like this recipe, you may also like these GFchow recipes. Roasted Thanksgiving Turkey with the Best Homemade Gluten Free Gravy, Vietnamese Chicken Slider Bowls, and Gluten Free Sloppy Joes.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
