Ready to turn those Thanksgiving leftovers into a culinary masterpiece that’ll make your taste buds do a happy dance? Say “adieu” to endless turkey sandwiches and “hello!” to our delectably easy, flavor-packed turkey meatballs!
With just three simple ingredients and a dash of kitchen enthusiasm, you can whip up something truly marvelous. So, grab your apron and get ready to These turkey treats are so delicious, you might find yourself making another turkey just for the leftovers! So, grab your apron and turn what was once a festive feast into an encore performance that steals the show.
What Makes these So Great
- Taste: These turkey meatballs are full of flavor, with plenty of herbs and spices built in from your Thanksgiving leftovers.
- Texture: Moist, juicy, and perfectly tender – these little balls of goodness are sure to have you coming back for seconds (or thirds!)
- Simplicity: Only three ingredients and a few steps? Yes please! This recipe is perfect for everyone – from beginners to seasoned pros.
- Versatility: Serve these beauties over some mashed potatoes for a complete meal or serve them up as a post-Thanksgiving appetizer.
What You’ll Need:
Ingredients:
- Leftover Turkey Pieces
- Leftover Mashed Potatoes
- Leftover Stuffing
- Leftover Gravy, for serving (optional)
Supplies:
- Medium Mixing Bowl
- Measuring Cups
- Rubber Spatula
- 9×13 Baking Sheet
- Parchment Paper
- Food Processor
- 1-inch Cookie Scoop (optional)
How to Make Turkey Meatballs from Thanksgiving Leftovers:
To make things even easier for you, I created a simple step-by-step photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Step 1 – Process the turkey pieces in a food processor until they are finely chopped, ensuring there are no large chunks remaining – about 30 seconds.
Step 2 – Add one cup of the chopped turkey to a medium-large mixing bowl. Add the mashed potatoes and stuffing to the bowl with the turkey. Mix well until fully combined.
Step 3 – Use a cookie scoop or a small ice cream scoop (about 1-inch wide) to measure out evenly sized meatballs. With clean hands, gently roll each of the turkey balls until round. Arrange the meatballs on a 9×13 pan prepared with parchment paper. They should all fit on one pan without crowding.
Step 4 – Bake until golden brown, about 15 minutes. If serving for a meal, let cool for 5 minutes and serve warm with gravy.
Essential Tips:
Don’t skip these tips – read them before starting to avoid any potential mistakes.
- Using homemade stuffing with big bread chunks? Here’s a nifty trick: toss ’em in a food processor to make those bread bits smaller, so it’s a breeze to form those meatballs.
- If you want those meatballs to be perfectly golden brown all around instead of most of the color going to the bottom, use kitchen tongs to give them a gentle flip halfway through baking.
- These meatballs are a bit softer than all-meat versions, giving them a slight flatness on the bottom from baking. But let me tell you, they are so tasty no one will notice.
- The meatballs won’t expand while baking, so feel free to cozy them up close together. Just make sure they’re not touching.
- Before rolling the mixture into meatballs, be sure to give it a taste and sprinkle some salt and pepper if necessary. While the turkey, stuffing, and mashed potatoes should bring a burst of flavor, it’s never a bad idea to double-check and avoid any chance of blandness.
Frequently Asked Questions:
Yes, you can use store-bought stuffing in this recipe. Simply follow the instructions on the package to prepare it and then incorporate it into the mixture.
If you’re feeling adventurous, go ahead and make some extra-large meatballs! Just keep in mind that they’ll need a bit more time to cook and might require a lower temperature.
The meatballs in this recipe are average-sized, but feel free to get creative and adjust their size as you see fit. Just remember to be mindful of any potential risks involved.
Sure! Use a simple 1:2 ratio to adjust the recipe according to your leftovers. For every cup of leftover turkey, use two cups (one cup each) of mashed potatoes and stuffing.
Got your next party in mind?
These turkey meatballs from Thanksgiving leftovers aren’t just a tasty treat; they’re a bona fide party starter! Pop them on some cocktail skewers and serve them up on a festive platter with some gravy and cranberry sauce for dipping, or place them in mini cupcake liners for a fun and easy finger food.
And while we’re talking about parties, don’t forget to level up your celebrations with our adorable Thanksgiving printables. From stylish party banners to cute cupcake toppers, we’ve got everything you need to make your party truly memorable. Don’t wait – click here to browse our awesome collection of Thanksgiving printables and bring a festive flair to your next party!
How to Store Turkey Meatballs
To make ahead: You can prep the meatballs up to 24 hours before serving. Simply follow steps one through four, cover the baking pan and refrigerate until ready to bake.
To store: Leftovers can be stored in an airtight container in the refrigerator for up to one week.
To freeze: These meatballs are freezer-friendly! Simply arrange them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer-safe bag and store in the freezer for up to three months. To reheat, bake in a 350°F oven for 15-20 minutes, or until warmed through.
If you liked my Turkey Meatballs from Thanksgiving Leftovers, you’re going to love my Easy Cranberry Cream Cheese Dip. In only 5 minutes, you can use leftover cranberry sauce to create a creamy, tangy dip that pairs perfectly with chips, crackers, or veggies.
Or you can check out all my Thanksgiving ideas right here.
Turkey Meatballs from Thanksgiving Leftovers
Revitalize your Thanksgiving leftovers by turning them into delicious turkey meatballs. An easy, fun, and flavorful twist on holiday food!
Ingredients
- 6-8 Ounces Leftover Turkey
- 2 Cups Leftover Mashed Potatoes
- 2 Cups Leftover Stuffing
- Leftover Gravy, for serving (optional)
Instructions
- Preheat the oven to 375˚F. Prepare a 9x13 baking sheet with parchment paper. Set aside.
- Process the turkey pieces in a food processor until they are finely chopped, ensuring there are no large chunks remaining - about 30 seconds.
- Add one cup of the chopped turkey to a medium-large mixing bowl. Add the mashed potatoes and stuffing to the bowl with the turkey. Mix well until fully combined.
- Use a cookie scoop or a small ice cream scoop (about 1-inch wide) to measure out evenly sized meatballs. With clean hands, gently roll each of the turkey balls until round.
- Arrange the meatballs on the prepared pan. They should all fit on one pan without crowding.
- Bake until golden brown, about 15 minutes.
- Serve warm, with gravy.
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- Using homemade stuffing with big bread chunks? Here's a nifty trick: toss 'em in a food processorto make those bread bits smaller, so it's a breeze to form those meatballs.
- If you want those meatballs to be perfectly golden brown all around instead of most of the color going to the bottom, use kitchen tongs to give them a gentle flip halfway through baking.
- These meatballs are a bit softer than all-meat versions, giving them a slight flatness on the bottom from baking. But let me tell you, they are so tasty no one will notice.
- The meatballs won't expand while baking, so feel free to cozy them up close together. Just make sure they're not touching.
- Before rolling the mixture into meatballs, be sure to give it a taste and sprinkle some salt and pepper if necessary. While the turkey, stuffing, and mashed potatoes should bring a burst of flavor, it's never a bad idea to double-check and avoid any chance of blandness.
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