Thanksgiving Meatballs

Thanksgiving Meatballs

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 24 2-inch meatballs


  • 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


  1. Preheat the oven to 375º F.

  2. 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.

  3. 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.

  4. 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.

  5. Serve on a bed of mashed potatoes with a spoonful of gravy.