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Calibrate Recipe

Gluten-free, Dairy-free*, Halal, Kosher*, Metabolic Jumpstart

Active: 25 minutes
Total: 45 minutes
Makes about 35 meatballs (Serves 3 to 4)

We took all the best flavors of Thanksgiving and rolled them into one delicious meatball. Lean ground turkey is mixed with sauteed vegetables, stuffing seasonings, and almond flour for a flavor-packed, easy meal that’s good all fall long. Baking instead of pan-frying the meatballs cuts down on the amount of oil needed, plus gives you back precious time that would have otherwise been spent babysitting a skillet. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Ingredients:

  • 2 tablespoons unsalted butter or olive oil*
  • 2 stalks celery, finely chopped
  • 2 small white or baby bella mushrooms, finely chopped
  • 1 small yellow onion (about 4 ounces), finely chopped
  • 2 cloves garlic, minced
  • 1 pound 85% lean ground turkey
  • 1 large egg
  • ½ cup fine almond flour
  • ¼ cup fresh flat-leaf parsley, roughly chopped 
  • 4 teaspoons poultry seasoning
  • Fine sea salt and freshly ground black pepper

Directions:

  1. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  2. Heat the butter (or olive oil if dairy-free or kosher) in a large skillet over medium heat until melted. Add the celery, mushrooms, and onions and cook, stirring occasionally, until the onions are translucent and the vegetables are softened, about 10 minutes. Add the garlic and cook, stirring occasionally until fragrant, about 1 minute. Transfer the vegetables to a plate and set aside to cool, about 5 minutes.
  3. Meanwhile, combine the turkey, egg, almond flour, parsley, poultry seasoning, and ½ teaspoon each salt and pepper in a large bowl. Add the softened vegetables. Using your hands, gently mix to combine, being careful not to overmix. The mixture should be soft but still hold a shape.
  4. Using a cookie scoop, spoon, or damp hands, scoop or roll the mixture into approximately 35 1½-inch balls. Place on the prepared sheet and bake until the meatballs are no longer pink and an instant-read thermometer entered into the center registers 165°F, 18 to 20 minutes. Let rest 5 minutes, then serve.

Test Kitchen Tips:

  • Damp or lightly oiled hands can help keep the turkey mixture from sticking to your hands.
  • The size of your meatballs will affect the cook time. For smaller 1-inch meatballs, check them after 15 minute. Larger 2-inch meatballs will take closer to 25 minutes. 
  • Poultry seasoning helps add that distinctive stuffing flavor. Don’t have any? Sub in equal parts dried rosemary, dried sage, dried marjoram, and dried thyme, plus a pinch each ground ginger and nutmeg.