Thanksgiving meatballs combine all of the best flavors of Thanksgiving dinner into one delicious bite. And the best part is you don’t need any leftovers in order to make them, so you can enjoy them all year long!
Every November I see people get excited about what they’re going to do with their Thanksgiving leftovers, and I can’t help but be a little jealous. One of the downsides of not hosting Thanksgiving dinner myself is that once the meal is done, it’s done. I don’t get any leftover turkey or cranberries or green beans to play with (let’s be real, there’s never any leftover stuffing – that’s just as much of a fantasy as unicorns.)
That’s where these meatballs come in. They taste like little bites of Thanksgiving goodness, without the need for any leftovers. In fact, they taste so much like Thanksgiving dinner, that I’m calling them Thanksgiving meatballs. It just feels right.
So, what goes in them? Turkey, obviously. But also cranberries, bread, spinach, and all of the seasonings that you might find in your favorite stuffing. Since Thanksgiving dinner isn’t complete without gravy, there’s some of that, too – a rich, creamy version like you might find on Swedish meatballs.
It’s basically your entire Thanksgiving dinner, in meatball form and ready in under an hour. Now that’s something to be Thankful for!
There’s no such thing as too many meatball recipes. Try: Tandoori Chicken Meatballs//Pork Meatballs in Enchilada Sauce//Buffalo Chicken Meatballs// Meatball Style Veggie Burgers
- 1 slice white bread or 1 dinner roll, torn into 1-inch pieces
- 1/2 cup milk
- 1 Tablespoons olive oil, divided
- 1 onion, minced
- 2 celery ribs, diced small
- 1 clove garlic, minced
- 1 cup fresh or frozen cranberries
- 1 cup fresh spinach, chopped
- 2 Tablespoons pine nuts
- 1 pound ground turkey
- 1 egg
- 2 Tablespoons grated parmesan cheese
- 1/4 cup chicken stock
- 2 Tablespoons heavy cream
- In a large mixing bowl, combine the bread and milk. Set aside.
- Heat 1 Tablespoon of oil in a large skillet over medium heat. Sauté the onion and garlic until soft, about 5 minutes. Add the cranberries, spinach, and pine nuts.Cook, sitting occasionally, until the cranberries begin to pop and the spinach is wilted. Remove from heat and let cool.
- Add the turkey, egg, sautéed vegetables, rosemary and grated cheese to the bowl with the soaked bread. Season with salt and pepper. Mix until thoroughly combined. Form the turkey mixture into 1-inch balls.
- Add the remaining oil to the skillet. Add the meatballs and cook 8 minutes, or until cooked through, turning to brown on all sides.
- Remove the meatballs from the pan and whisk in the stock and cream. Bring to a simmer and let cook until reduced by half, about 5 minutes. Return the meatballs to the pan and serve immediately.