Name: Turkey Stuffing Meatballs & Gravy Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: One 6-ounce box stuffing mix, divided; 1¼ pounds 85% lean ground turkey or ground chicken; 4 tablespoons unsalted butter, divided; 1 celery stalk, finely diced; ½ small yellow onion, finely diced; 4 cloves garlic, finely chopped or grated; 1 tablespoon finely chopped fresh sage (about 6 leaves), or 1 teaspoon dried sage; 2 teaspoons finely chopped fresh thyme (about 12–16 sprigs), or a heaping ½ teaspoon dried thyme; 2 teaspoons finely chopped fresh rosemary (about 2 sprigs), or a heaping ½ teaspoon dried rosemary; 1 large egg; Kosher salt and ground black pepper, to taste; Nonstick cooking spray, for the baking sheet; ½ cup white wine; ¼ cup all-purpose flour; 2 cups chicken stock or broth; 1 tablespoon chicken base; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon Kitchen Bouquet Browning and Seasoning, optional; Kosher salt and ground black pepper, to taste; Mashed potatoes or another starchy side, optional

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These Turkey Stuffing Meatballs & Gravy Recipe bring all the cozy, savory flavors of a holiday dinner into one delicious bite: tender turkey meatballs wrapped around little centers of seasoned stuffing, browned until golden, then finished in a rich herb gravy. They’re a fun centerpiece for Thanksgiving, but simple enough to make whenever you’re craving a comforting meal with mashed potatoes and plenty of gravy.

Ingredients You'll Need

An overhead food photograph of recipe ingredients neatly arranged on a white marbled surface: a large white bowl in the upper right filled with rough golden and pale bread crumbs, a mound of pale pink ground meat on parchment at the left, half a white onion near the center, a whole garlic bulb above it, pale yellow butter pieces at the upper left, and a clear glass of golden oil nearby. Small white bowls hold finely chopped green herbs, small pale green cubes, brown sauce, white flour, and light-colored seasoning, with one whole egg beside the onion and a clear measuring jug of pale yellow liquid at the lower left. The ingredients are separate with no assembled layers, shown in soft natural light, photo taken with an iphone --ar 4:5 --v 7

The ingredients are familiar and straightforward, but each one has a job to do, from keeping the meatballs tender to building a deeply savory gravy. Fresh herbs bring a lovely holiday fragrance, while boxed stuffing makes the centers easy and flavorful.

Stuffing mix: One 6-ounce box provides both the meatball centers and the seasoned breadcrumbs that help bind the turkey mixture.
Ground turkey or chicken: Use 1¼ pounds of 85% lean ground turkey or chicken for tender, juicy meatballs.
Unsalted butter: Four tablespoons, divided, soften the aromatics and help brown the meatballs.
Celery: One finely diced stalk adds a gentle savory crunch and classic stuffing flavor.
Yellow onion: Half a small onion, finely diced, brings sweetness and depth to the meatball mixture.
Garlic: Four chopped or grated cloves add a warm, aromatic note to both the meatballs and gravy.
Fresh sage: One tablespoon of finely chopped sage gives the dish its unmistakable cozy, holiday aroma; use 1 teaspoon dried sage if needed.
Fresh thyme: Two teaspoons of finely chopped thyme add a woodsy, savory flavor; substitute a heaping ½ teaspoon dried thyme.
Fresh rosemary: Two teaspoons, finely chopped, bring a fragrant, piney edge; substitute a heaping ½ teaspoon dried rosemary.
Egg: One large egg helps bind the turkey mixture so the meatballs hold together around their stuffing centers.
Kosher salt and black pepper: Season the aromatics and meatball mixture to taste, and adjust the gravy near the end if needed.
White wine: Half a cup deglazes the skillet and lifts the flavorful browned bits into the gravy.
All-purpose flour: A quarter cup thickens the gravy when whisked into the chicken stock.
Chicken stock or broth: Two cups make the base of a smooth, savory gravy.
Chicken base: One tablespoon intensifies the stock’s flavor and gives the gravy extra richness.
Garlic powder: Half a teaspoon adds another layer of mellow garlic flavor to the gravy.
Onion powder: Half a teaspoon rounds out the gravy with a gentle savory sweetness.
Kitchen Bouquet: Add ½ teaspoon if you like a deeper brown color and extra savory flavor; it’s optional.

How to Make Turkey Stuffing Meatballs & Gravy Recipe

An overhead view of a silver baking tray holding 16 small, round, pale golden herb stuffing balls, arranged in loose rows with space between them. Each ball has a rough, uneven surface with visible green herb flecks and small toasted brown pieces. The tray sits on a white marbled surface, with soft natural light and gentle shadows. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prep the oven and ingredients

Heat the oven to 350°F and position a rack in the upper third. Line a large baking sheet with foil or parchment, then lightly coat it with nonstick cooking spray. Chop the vegetables and herbs before you begin so everything is ready when it’s time to assemble the meatballs.

Step 2: Make and chill the stuffing centers

Measure ½ cup of dry stuffing breadcrumbs from the box and set them aside for the turkey mixture. Prepare the remaining stuffing according to the package directions, then let it cool completely. Scoop out 16 portions, about 1 tablespoon each, and roll them into small balls. Put the stuffing balls on a plate or small baking sheet and freeze them while you prepare the meat mixture. They’ll firm up and be much easier to wrap.

Step 3: Soften the vegetables and herbs

Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the celery and onion with a pinch of salt and pepper, then cook for 5 to 6 minutes, stirring now and then, until softened and fragrant. Stir in the garlic, sage, thyme, and rosemary and cook for another 1 to 2 minutes. Transfer the mixture to a bowl and let it cool slightly; set the skillet aside for browning the meatballs and making the gravy.

Step 4: Mix the turkey meatball mixture

Use your hands to crush the reserved dry stuffing breadcrumbs into fine crumbs. Add them to a large bowl with the cooked aromatics and the egg. Season with about 1 teaspoon kosher salt and black pepper to taste, then mix until combined. Add the ground turkey or chicken and gently mix just until everything comes together. Avoid overworking the mixture, which can make the meatballs dense.

Step 5: Wrap the stuffing centers

Take the stuffing balls out of the freezer. Divide the turkey mixture into 16 portions. Flatten one portion into a 2- to 3-inch patty, set a stuffing ball in the center, and bring the turkey mixture up and around it. Pinch the edges closed, then gently roll the meatball between your hands until it’s round. Check that each center is completely sealed so the stuffing stays tucked inside as the meatballs cook. Arrange them on the prepared baking sheet.

Step 6: Par-bake and brown the meatballs

Bake the meatballs for 10 to 12 minutes, just until they begin to set. Melt the remaining 2 tablespoons of butter in the reserved skillet over medium heat. Carefully transfer the meatballs to the skillet and brown them for 2 to 3 minutes per side, turning gently so they color evenly. Move the browned meatballs to a plate while you make the gravy.

Step 7: Make the gravy and finish cooking

Pour the white wine into the skillet and use a wooden spoon to scrape up the browned bits from the bottom. While the wine simmers, whisk the flour into the chicken stock until smooth, taking a moment to work out any lumps. Pour the stock mixture into the skillet and whisk in the chicken base, garlic powder, onion powder, and Kitchen Bouquet, if using. Cook, whisking constantly, for about 4 to 5 minutes, until the gravy thickens. Reduce the heat to medium-low, return the meatballs to the pan, and turn them gently to coat. Simmer for 6 to 8 minutes, until cooked through and glossy with gravy.

How to Serve Turkey Stuffing Meatballs & Gravy Recipe

Garnishes

A little chopped fresh parsley adds bright color and a fresh note against the rich gravy. For an extra hint of holiday flavor, finish with a few thyme leaves or a light sprinkle of freshly cracked black pepper. Serve the meatballs with plenty of gravy spooned over the top, and keep a little extra warm at the table for anyone who wants more.

Side Dishes

Mashed potatoes are a natural match because they catch every bit of gravy, but these meatballs are just as welcome with buttered noodles, rice, or creamy polenta. For a fuller holiday-style plate, add roasted green beans, glazed carrots, or a crisp salad to balance the rich, savory sauce. If you have leftover prepared stuffing from the box, serve it on the side rather than letting it go to waste.

Creative Ways to Present

For a family-style dinner, arrange the meatballs in a shallow serving dish and pour the gravy over them just before bringing the dish to the table. You can also serve them over a generous bed of mashed potatoes for individual portions, or tuck a few into small bowls with gravy for a cozy party appetizer. Keep toothpicks nearby if you’re serving them buffet-style, and offer a small bowl of extra gravy for dipping.

Make Ahead and Storage

Storing Leftovers

Let leftover meatballs and gravy cool, then transfer them together to an airtight container and refrigerate for up to 3 days. Keeping the meatballs in the gravy helps them stay moist. If the gravy thickens in the fridge, add a splash of chicken stock or water when reheating and stir gently until smooth.

Freezing

For the best texture, freeze the cooked meatballs and gravy together in a freezer-safe container for up to 2 months. Leave a little room at the top for expansion, and label the container with the date. Thaw overnight in the refrigerator before reheating. You can also freeze the unbaked, assembled meatballs on a tray until firm, then transfer them to a freezer bag; thaw them in the refrigerator before baking and browning.

Reheating

Warm the meatballs and gravy in a covered skillet over low to medium-low heat, turning the meatballs occasionally until hot all the way through. Add a splash of broth or water if the gravy needs loosening. For a larger batch, reheat them covered in a 325°F oven, stirring the gravy gently partway through. Avoid boiling the sauce, which can make it reduce too much or cause the meatballs to break apart.

FAQs

Can I make the Turkey Stuffing Meatballs & Gravy Recipe ahead?

Yes. You can prepare the stuffing centers and refrigerate them, or assemble the uncooked meatballs a day ahead and keep them covered in the refrigerator. For the easiest serving, cook the meatballs and gravy ahead, refrigerate them together, and reheat gently with a splash of broth.

Can I use ground chicken instead of turkey?

Absolutely. Ground chicken works in the same amount and follows the same method. Choose a similar lean-to-fat ratio if possible, and handle the mixture gently so the meatballs stay tender.

How do I know when the meatballs are cooked through?

The meatballs should be fully cooked after browning and simmering in the gravy, but the most reliable check is an instant-read thermometer inserted into the turkey portion. It should read 165°F. Take care not to push the thermometer all the way into the stuffing center, since you want to measure the meat.

What can I use instead of white wine?

Replace the wine with an equal amount of chicken stock. You’ll still be able to scrape up the browned bits, and the gravy will remain savory and satisfying. A small splash of apple cider vinegar mixed into the stock can add a little brightness if you’d like.

Why do the stuffing centers need to be frozen first?

A brief freeze firms up the stuffing balls, making them easier to wrap and seal inside the turkey mixture. It also helps keep the centers neat during shaping. You don’t need to freeze them solid for hours; chilling them while you prepare the aromatics and meat mixture is usually enough.

Final Thoughts

If you love the flavors of a holiday dinner but want a playful new way to serve them, give this Turkey Stuffing Meatballs & Gravy Recipe a try. The little stuffing-filled centers make every serving feel special, and that savory gravy is reason enough to put mashed potatoes on the menu.

Ingredients You'll Need