Stuffing Meatballs

juicy, delicious meatballs with all the flavors of Thanksgiving Day stuffing.

Course Side Dish

Cuisine American

Keyword meatballs, stuffing meatballs, thanksgiving sides

Servings palm-size meatballs

Calories 105kcal

Author Emma Chapman

Ingredients

1 pound beef ground
½ pound pork ground
1 cup bread crumbs
1 cup milk
1 egg
4 cloves garlic minced
½ cup celery finely chopped
1 ½ tablespoon sage chopped
1 tablespoon rosemary chopped
1 tablespoon thyme leaves
1 tablespoon parsley chopped
1 cup Parmesan cheese the powdery kind is best here
salt and pepper

Instructions

If your meat is frozen, be sure to thoroughly and safely thaw it first.
In a medium-sized bowl, combine the bread crumbs and milk. In a large mixing bowl, combine the egg, garlic, celery, herbs, and Parmesan cheese, stir until just combined.
To this large bowl, add the ground meat as well as the bread crumb mixture (which by now should be quite soggy). Mix well. I actually think this is best and mostly quickly done by using your (clean) hands to mix everything together. Season well with salt and pepper.
Form the meatballs. You want meatballs that roughly fit in your palm, but large enough that you couldn’t quite close your hand completely around them.
Think just a bit bigger than cookies, around 3 tablespoons each. Set the meatballs on a baking sheet lined with parchment paper. If you are making this the day before, cover well with plastic and store in the refrigerator until you are ready to bake.
Bake at 400°F for 20-25 minutes. The meatballs should be at or higher than 165°F if you use an instant read thermometer (which I really like using when I cook meat as it takes away the guessing of if it’s been cooked enough to safely eat).
Remove from the oven once done and allow to rest for at least 5-8 minutes. They will appear super juicy just out of the oven and some of these juices (fat) will solidify a bit more as they rest, so it’s good to let them do this before moving to a serving dish or plate.
Garnish with more fresh herbs if you’d like a pretty presentation.

Notes

You can use other ground meat here as long as you keep the overall weight the same (1 1/2 lbs. total). But I do think using a ratio of 2/3 a leaner meat and 1/3 a more fatty meat results in a juicer meatball.

Nutrition