These chicken stuffing meatballs capture the essence of a holiday dinner in one simple bite. They combine savory ground chicken with prepared stuffing, herbs, and a touch of sweetness from dried cranberries.
This recipe is straightforward and comes together in about 40 minutes. It’s a great way to use up leftover stuffing or to get those familiar, comforting flavors any night of the week.
Why is Chicken Stuffing Meatballs a Must-Try?
One-Bowl Mixing: All the ingredients are combined in a single bowl, which makes for very easy preparation and cleanup.
Baked, Not Fried: Baking the meatballs on a sheet pan is a hands-off method that results in evenly cooked, tender meatballs without the mess of frying.
Adaptable Flavors: The classic combination of sage, thyme, and rosemary pairs well with chicken and can be adjusted to your preference.
Ingredients for Chicken Stuffing Meatballs
• Ground Chicken: You can substitute ground turkey if you prefer. Both work well in this recipe.
• Prepared Stuffing: A standard box of stuffing mix, prepared and cooled, is the easiest option. If you have leftover homemade stuffing, that works great too.
• Dried Cranberries: These add a nice sweet and tart flavor. You could use finely chopped dried apricots or cherries instead.
• Herbs: This recipe uses dried herbs for convenience. If using fresh herbs, use about 1 tablespoon of each, finely chopped.
Exact quantities are in the recipe card below.
How to Make Chicken Stuffing Meatballs
Step 1: Prepare for Baking
Start by preheating your oven to 400°F (200°C). Get a large baking sheet ready by lining it with parchment paper, which prevents the meatballs from sticking and makes cleanup much easier.
Step 2: Mix the Ingredients
In a large mixing bowl, add the ground chicken, cooled prepared stuffing, egg, onion, cranberries, and all the dried herbs and seasonings. Use your hands to gently mix everything together until it is just incorporated. Be careful not to overwork the mixture.
Step 3: Shape and Bake the Meatballs
Scoop and roll the mixture into meatballs, about 1.5 inches in diameter. Arrange them on your lined baking sheet with some space in between. Bake for 22-25 minutes, until they are golden brown and fully cooked.
What to Serve with Chicken Stuffing Meatballs
Serve these meatballs warm on their own as an appetizer. For a main course, they are delicious with mashed potatoes and a simple gravy.
Expert Tips for Chicken Stuffing Meatballs
Food Safety: Always cook poultry to a safe minimum internal temperature of 165°F (74°C) as measured with a meat thermometer.
Sticky Mixture: If the meatball mixture sticks to your hands, wet your hands with a little cold water before rolling each ball.
Stuffing: Any standard boxed stuffing mix works. Prepare it according to the package directions and let it cool completely before using. Leftover homemade stuffing is also a great option.
Serving Sauce: These are nice served with a dipping sauce, such as a simple cranberry sauce or a gravy.
How to Store and Freeze Chicken Stuffing Meatballs
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Reheat in the oven or microwave until hot throughout.
Chicken Stuffing Meatballs Recipe FAQs
Can I use leftover stuffing?
Yes, leftover stuffing works well. Just make sure it’s cooled before mixing it with the raw chicken. You will need about 2 cups.
Can I make these ahead of time?
You can prepare and roll the meatballs a day in advance. Store them covered in the refrigerator on a baking sheet and bake just before serving. You may need to add a few minutes to the baking time.
My mixture is very wet. What should I do?
The moisture content can vary depending on your stuffing. If the mixture is too wet to form balls, try adding a tablespoon or two of plain breadcrumbs to help bind it. Chilling the mixture for 20 minutes can also make it easier to handle.
Chicken Stuffing Meatballs
Ingredients
- 1.5 lbs ground chicken 680g
- 2 cups prepared stuffing cooled, 340g
- 1 large egg
- 1/2 cup finely chopped yellow onion 75g
- 1/3 cup dried cranberries 40g
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, cooled stuffing, egg, chopped onion, dried cranberries, sage, thyme, rosemary, garlic powder, salt, and pepper.
- Use your hands to mix the ingredients until they are just combined. Avoid overmixing. The mixture will feel slightly sticky.
- Scoop about 2 tablespoons of the mixture at a time and roll it between your palms to form a ball. Place the meatballs on the prepared baking sheet, leaving about an inch of space between them.
- You should have about 24 meatballs.
- Bake for 22-25 minutes, until the meatballs are golden brown and cooked through.
- Use a meat thermometer to confirm the internal temperature has reached 165°F (74°C) in the center of a meatball.
- Let the meatballs rest on the baking sheet for a few minutes before transferring to a serving dish.
Notes
