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Thanksgiving Dinner Party Meatballs

Libby with Lemony Thyme
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 24


For the meatballs...

  • 1 lb. lean ground turkey
  • 1 Tbl. butter
  • 1/2 cup celery finely diced
  • 1/2 cup onion finely diced
  • 1/2 cup dried cranberries chopped
  • 1 cup chicken or turkey broth
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 cups dry Pepperidge Farm Cornbread Stuffing
  • 2 Tbl. egg whites

For the gravy...

  • 2 Tbl. cornstarch
  • 1/2 tsp. poultry seasoning
  • salt & pepper to taste
  • 2 cups chicken or turkey broth


For the meatballs...

  • Sauté celery and onion in butter until softened. Add in dried cranberries, broth and seasoning. Bring to a boil. Remove from heat and stir in dry stuffing. Toss to combine. Allow to cool to room temperature.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • Combine stuffing with ground turkey and egg whites. Mix until just combined. Form into 1 1/2-inch meatballs; place on baking sheet. Bake meatballs for 30 minutes.

For the gravy...

  • Heat broth in a saucepan. In a small jar with lid, combine cornstarch and poultry seasoning with 1/2 cup hot broth. Shake vigorously until well combined. Whisk cornstarch mixture into remaining broth and bring to a boil for 1 minute. Remove from heat. Season with salt & pepper to taste.

To serve...

  • Toss meatballs in gravy. Be sure to spoon extra graving into serving bowl.


1 WW Pts+ per meatball