Chicken Stuffing Meatballs
All the flavors of a holiday dinner, rolled into savory baked meatballs with ground chicken, stuffing, and cranberries.
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
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.