Oh. em. gee. These Thanksgiving Meatballs are a holiday in a bite.
The week before Thanksgiving always kills me. We’re surrounded by all these totally mouthwatering photos and recipes of turkeys and pies and sides and cocktails. We’re getting all hyped up for a meal that’s DAYS away.
For a girl that gets jazzed about lunch while it’s warming up in the microwave, waiting for something tasty that’s so far in the future is TOO. MUCH.
So we made these babies. They’re jam packed with a bunch of the goodies that make their way to the Thanksgiving table like stuffing, turkey, sausage and veggies. Then we tossed ’em on a bed of mashed potatoes, drizzled with gravy and topped with some cranberries.
You could also pop one into a dinner roll with a dollop of gravy for little Thanksgiving meatball sliders—omg does that sound amazing?!
And of course, like all good meatballs, they’re totally fabulous all on their own stuck on the end of a fork.
Meatballs are one of my absolute favorite foods. I joke that they’re the #1 reason that I could never be vegan. I mean, it’s kind of a joke… but they’re just so perfect.
And while I love my Classic Italian Meatballs, I do like experimenting with other flavors. It’s just such an easy concept to play around with. The other versions are tasty, but these Thanksgiving
Psst… they totally helped us keep the Thanksgiving dinner cravings at bay—at least for another few days! No doubt we’ll be whipping these up as soon as the craving hits again after the holiday.
- 1 tablespoon olive oil
- 1 medium onion
- 2 carrots
- 2 celery stalks
- 2 cups cubed stuffing mix
- 1/2 cup chicken broth
- 1 lb spicy sausage
- 1 lb ground turkey
- 1 egg
- 2 garlic minced
- 2 tablespoon fresh sage minced
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preheat the oven to 375º F.
In a medium pot, heat the olive oil over medium heat. Dice the onion, carrots and celery in small pieces. Add the onion, carrots and celery to the pot. Saute until veggies are softened. Stir in the stuffing mix and chicken broth. Remove from the heat and left softened and cool for 5 minutes.
In a large bowl, add the sausage, turkey, egg, minced garlic, sage, Italian seasoning, onion powder, thyme, crushed red pepper flakes, salt and pepper. Mix together slightly with your hands, then add in the stuffing mixture. Continue to mix with your hands until totally combined. It'll be a little wet, but that's okay—that's what will keep 'em from drying out in the oven.
Grease a baking sheet with olive oil (or a little bacon fat!). Roll meatballs into 2-inch balls and place on baking sheet. Bake for 15 minutes in the 375º F oven, then flip them over and bake for another 10 minutes.
Serve on a bed of mashed potatoes with a spoonful of gravy.