Preheat your oven to 375°F (190°C) if you plan to finish the meatballs in the oven.

In a small bowl, combine the 1 cup boxed stuffing mix with ½ cup chicken broth (or water). Let it sit for 3–5 minutes until the stuffing absorbs the liquid and loosens up.

Fluff the stuffing with a fork so it’s evenly moistened and not clumped.

Pro tip: Don’t drown the stuffing — it should be moist but not soupy. If it looks too wet, give it a minute to absorb more; if it’s too dry, add a teaspoon of broth at a time.

In a large mixing bowl, add 1 lb ground turkey, the hydrated stuffing, 1 large egg, diced onion, minced garlic, dried sage, thyme, salt, and pepper.

Use a wooden spoon or your hands to gently fold everything together until just combined. Aim for an even distribution of stuffing and seasonings without overworking the meat.

Taste a tiny bit of the raw onion/seasoning combo (or fry a small pinch of the mix in a skillet) if you want to check seasoning — adjust salt or herbs as needed.

Pro tip: Mix gently. Overworking ground turkey makes it dense. Stop once you can’t see big pockets of stuffing or stray spices.

Use a small cookie scoop (about 1–1.5 tablespoons) or measure about 1.5 inches in diameter per ball for evenly sized results.

Wet your hands lightly (this prevents sticking) and roll each portion into a compact ball. Place them on a parchment-lined baking sheet as you go.

If the mixture feels too loose, pop the tray into the fridge for 10–20 minutes — chilled meatballs hold their shape better while cooking.

Pro tip: Chilling the formed meatballs for a short time firms them up and reduces splitting while searing.

Pan-sear + oven finish (best texture)

Heat 2 tbsp olive oil in a large skillet over medium-high heat.

Add meatballs in a single layer — don’t overcrowd; work in batches if needed. Sear for 2–3 minutes per side until golden brown all around.

Transfer seared meatballs to the preheated oven (on the baking sheet) and bake for 8–12 minutes, or until they reach an internal temperature of 165°F (74°C).

Oven-bake only (easier, less hands-on)

Arrange meatballs on a parchment-lined baking sheet, leaving space between them. Lightly brush or spray them with oil.

Bake at 375°F (190°C) for 18–22 minutes, flipping once halfway through, until an instant-read thermometer reads 165°F (74°C).

Pro tips (key):

Use an instant-read thermometer — the safe temperature for ground turkey is 165°F / 74°C. Don’t rely only on color.

When pan-searing, resist the urge to move meatballs constantly — a confident sear gives you that lovely crust.

After searing, keep about 1–2 tablespoons of the pan fat (or use butter) in the skillet. If there are lots of drippings, spoon off excess leaving a couple tablespoons.

Sprinkle 2 tablespoons flour into the fat and whisk over medium heat for 1 minute to cook the raw flour taste.

Slowly whisk in 1½ cups turkey or chicken broth, scraping up browned bits from the pan. Simmer until thickened, about 3–5 minutes.

Season with salt and pepper to taste; stir in a spoonful of cranberry sauce or a splash of Worcestershire if you want a sweet-savory twist.

Pro tip: Whisk continuously when adding liquid to avoid lumps. If you end up with lumps, push the gravy through a fine mesh or whisk vigorously off heat.

Let meatballs rest 5 minutes after cooking — this keeps juices locked in.

Serve smothered in gravy with a side of mashed potatoes, roasted veggies, or pass cranberry sauce for dipping. Garnish with chopped parsley if you like.

To store: cool completely, then refrigerate in an airtight container for up to 3–4 days. To freeze: flash-freeze on a sheet for 1–2 hours, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 12–18 minutes or until hot all the way through.