Turkey Stuffing Meatballs in Cranberry Sauce Appetizers

Here's another appetizer I made for my Christmas Eve party. It was a huge hit! My dad went back for thirds!  Even the picky kids liked it (it lead to the Thanksgiving Dinner Meatloaf recipe)

Fortunately, I do have measurements for this one. Unfortunately, I didn't take any pics :(  Sorry. Didn't know I was going to start a blog lol!

This will be a great recipe for Super Bowl Sunday.  You can leave them in a crock pot or chaffing dish and let your guests help themselves to these yummy little meatballs. They are a wonderful change from the tired old Italian meatballs and, IMO, much tastier than the Swedish variety.

This recipe uses packaged cornbread stuffing. This is a great ingredient you will think of lots of uses for.

Ingredients:

Meatballs
1/2  cup chicken stock
1 egg   
1 cup cornbread stuffing mix   
1/4 cup finely chopped celery   
1 teaspoon sage
1/2 tsp ground rosemary
1/2 tsp onion powder 
1/2 tsp salt
1/2 tsp pepper
1 lb. ground turkey  

Sauce
1 (16-oz.) can jellied cranberry sauce   
2 tbsp brown sugar
1 tbsp. Worcestershire sauce

Directions:

Heat oven to 375°F. Sauté celery in pan until soft.

In large bowl, combine turkey, salt, pepper and egg.

In a separate bowl, stir in stuffing mix, stock, cooked celery and remaining seasonings; blend well. Add turkey mix; mix well. Shape into 4 (1-inch) balls. Place in ungreased 15x10x1-inch baking pan.

Bake at 375°F. for 20 to 25 minutes or until meatballs are browned and no longer pink in center.

Meanwhile, in large saucepan combine all sauce ingredients; mix well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.

Add meatballs to sauce; stir gently to coat. Cook over medium heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Serve in chafing dish or slow cooker.

This should make approx. 48 mini meatballs.

Enjoy!