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Can’t wait for you to try my new holiday favorite: these Thanksgiving Turkey Meatballs, but with a little surprise! After years of fun friendsgiving dinners, I dreamed up these happy little bites that pack every cozy flavor from the season. Imagine the goodness of Thanksgiving, all tucked into tasty round snacks. That’s what you get here!
Why You'll Go Nuts for These
These have taken over as my go-to party food! All that yummy roasted turkey taste gets packed into fun mini bites. Every single batch has people asking how I did it. What’s extra awesome? You get a little Swedish meatball vibe, but it’s got that holiday feel and goes so well with all the classic sides on your table.
What You Need for Thanksgiving Turkey Meatballs
- Turkey or Chicken Stock: This is what you need to whip up that dreamy, comforting gravy.
- Heavy Cream and Eggs: These two team up to make sure your meatballs stay juicy.
- Lemon Zest: A tiny bit lifts the flavors to a whole other level.
- Panko Bread Crumbs: Want light, soft meatballs? These are your secret.
- Mirepoix: Chopped shallots, carrots, and celery make everything taste deeper.
- Fresh Herbs: Sage, thyme, oregano—throw them in like Grandma used to do for her stuffing.
- Ground Pork: This is what gives things a boost of tenderness and taste.
- Ground Dark Turkey: Always go for the dark meat if you want truly tasty meatballs!
Let's Work Some Magic
- Make it Saucy
- The gravy here totally shines! Melt butter, mix with flour, then gradually stir in your braising juices. A splash of lemon does wonders at the end.
- Time to Cook
- Brown those meatballs in a hot skillet till they’re golden and lovely, then let them finish soaking up flavor in a pot of stock. Your kitchen will smell amazing!
- Shape and Chill
- Scoop out the mixture with a ⅓ cup for even sizes. Set the meatballs in the freezer for about 15 minutes so they hold up nicely when you cook them.
- Mix it Up
- After those veggies have cooled off, dump them in with both meats, your spices, and the stuff that binds everything together. I go in with my hands, but don’t mix too hard—you want them soft!
- Start with the Aromatics
- Get your butter melted and the veggies going in the pan. That smell is pure Thanksgiving! Soften for something like 6 to 8 minutes, then toss in the herbs.
Stay Tasty
You can stash these in the fridge for a few days and they’ll still be awesome for leftovers! When it’s time, just gently reheat on the stovetop or zap in the microwave. Freezing? Oh yeah, they handle that great. I usually freeze a double batch because they disappear fast.
Top Tips from My Kitchen
I’ve gotten things down to a science after so many tries. Browning them at the start is non-negotiable—do not skip! Keep an eye on how much wet and dry stuff you add. Chilling before the final cook? Life changing for keeping their shape.
FAQ—All Sorted
- Prep in advance: Roll these guys out and stash them in the fridge up to two days ahead.
- Can’t get the texture right? Keep an eye on dry-to-wet and mix gently.
- No fryer? Don’t sweat it—a regular skillet is all you need to crisp them up!
Freezer Win
I’m a huge fan of having these tucked in the freezer! Give them a fry first, then freeze flat on a sheet pan. Transfer to a bag and you’ll always have quick holiday magic at your fingertips.
Best Sides Ever
Pair these with super creamy mashed potatoes and some zippy cranberry sauce. Toss on roasted veggies or a crisp salad and you’ve got an all-out holiday feast, no fuss.
Put Your Spin on It
Tweak as you like! It’s fun to try these with all turkey or mix up the herbs. Need them gluten-free? Swap in almond flour and you’re set. This is definitely a dish that plays by your rules.
Festive Feels
These meatballs are now a must for my holidays. Pairing with silky mashed potatoes and homemade cranberry sauce makes every get-together feel extra special at my place.
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Frequently Asked Questions
- → Is it possible to prep the meatballs early?
Absolutely! Shape the meatballs up to two days in advance. Just keep them covered to lock in moisture, then fry and simmer fresh before serving.
- → Do I need to deep fry the meatballs?
Nope, shallow frying works fine. Use just a bit of oil and brown the sides well. Keep in mind, the simmering time might be a bit longer.
- → Why do these include pork?
Pork adds extra flavor and stops the meatballs from drying out since turkey on its own tends to be less juicy.
- → Can these meatballs go in the freezer?
Definitely! You can freeze them raw for up to three months. Thaw overnight and cook as usual when ready to eat.
- → What sides go well with these meatballs?
Pair them with mashed potatoes, roasted veggies, cranberry sauce, or stuffing to flow with the Thanksgiving vibe.