Thanksgiving Meatballs
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Thanksgiving Meatballs are my go-to for sweet and savory, easy to serve, bite-sized holiday appetizers. I love how shredded apples keep them tender and juicy, while sage and nutmeg fill the kitchen with warm aromas. They come together in minutes, and once you serve them, they don’t last long.
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I make these warm, comforting finger foods for Thanksgiving, Christmas parties, Friendsgiving, and potlucks because they’re family-friendly and a crowd-pleaser. They’re versatile and work with different sauces or glazes, and they travel well to any gathering. The meatballs stay fresh in the fridge for up to 4 days or freeze for 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Thanksgiving Meatballs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have these Thanksgiving turkey meatballs ready in less than an hour from start to finish.
Preheat and Prep Your Pan
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. Brush the parchment lightly with olive oil so the meatballs don’t stick and you get a nice golden bottom. I use this rimmed baking sheet because it heats evenly and gives my meatballs that perfect golden bottom every time.
Prepare the Apple
Peel your apple and shred it using the large holes on a box grater. Spread the shredded apple on paper towels and lightly press out the extra moisture so your meatballs stay tender and hold together, letting the apple release its juiciness during baking instead of watering down the mix.
Mix the Meatball Mixture
In a large mixing bowl, combine the ground turkey, shredded apple, breadcrumbs, Parmesan, egg as the binder, sage, parsley, fresh herbs, garlic, onion powder, salt, pepper, nutmeg, and the finely minced celery, carrots, and shallot (optional, but they add great flavor and moisture).
Use your hands or a silicone spatula to mix everything gently until just combined. Overmixing makes the meatballs tough and dense, so stop as soon as you don’t see any streaks of egg.
Shape the Meatballs
Scoop the mixture using a cookie scoop or roll them by hand into 1-inch balls. You can wet your hands with cold water between rolls so the mixture doesn’t stick to your fingers.
I always grab my small cookie scoop for this step because it keeps everything neat, gives me perfectly sized portions, and makes the whole process way easier.
Bake Until Golden
Bake for 18 to 20 minutes until the meatballs turn golden brown and reach 165°F inside when you check with a meat thermometer. The Parmesan creates a slightly crispy exterior, while the apple keeps the inside juicy. I use a meat thermometer to check doneness without cutting them open and losing all those juices.
Serve With Thanksgiving Fixings
Transfer the meatballs to a serving platter and serve them warm with cranberry sauce, gravy, and mashed potatoes on the side. Add fresh thyme on top and a rosemary sprig for a festive finish.
The cranberry sauce cuts through the richness of the turkey, and the gravy brings that classic holiday comfort while tying in the flavors of Thanksgiving. I keep them warm in an express crock slow cooker set to low if I’m serving them at a party.
Ingredients
- 1 pound ground turkey
- 1 medium apple peeled and shredded
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh sage finely chopped
- 1 tablespoon fresh parsley chopped
- 2 cloves garlic minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ tsp ground nutmeg
- 1 tablespoon olive oil
To Serve:
- ½ cup cranberry sauce
- ½ cup gravy
- Mashed potatoes
Video
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly brush with olive oil.1 tablespoon olive oil
- Shred the apple using a box grater and pat it dry with paper towels to remove excess moisture.1 medium apple
- In a large bowl, combine the ground turkey, shredded apple, breadcrumbs, Parmesan, egg, sage, parsley, garlic, onion powder, salt, pepper, and nutmeg. Mix gently—avoid overmixing.1 pound ground turkey, ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 1 large egg, 2 tablespoons fresh sage, 1 tablespoon fresh parsley, 2 cloves garlic, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ tsp ground nutmeg
- Roll into 1-inch meatballs using a small scoop or damp hands. Place them on the prepared baking sheet.
- Bake for 18–20 minutes, or until golden and cooked through (165°F internal temp).
- Serve warm with cranberry sauce, gravy, and mashed potatoes.½ cup cranberry sauce, ½ cup gravy, Mashed potatoes
Notes
- Press the apple dry: After shredding the apple, use paper towels to squeeze out as much moisture as possible. Excess liquid makes the meatballs soggy and harder to shape.
- Don’t overmix the meat: Mix just until the ingredients are combined and you don’t see streaks of egg. Overworking ground turkey makes the meatballs dense and tough.
- Use damp hands for rolling: Wet your hands with cold water before rolling each meatball so the mixture doesn’t stick to your fingers and you get smooth, round shapes.
- Check the internal temperature: Turkey needs to reach 165°F to be safe to eat. Use a meat thermometer to check the center of the largest meatball before serving.
- Reheat in the oven, not the microwave: Reheating in a 350°F oven for 10 minutes brings back the crispy exterior. The microwave makes them rubbery.
- Flash freeze for easy storage: Place cooled meatballs on a baking sheet and freeze for 1 hour before transferring to containers. This prevents them from sticking together in one frozen clump.
Nutrition
How to Store Leftovers
Let the meatballs cool completely before storing them in an airtight container in the fridge for up to 3 days so the meatballs don’t get soggy. To prevent drying out, reheat meatballs at 350°F on a parchment-lined baking sheet and loosely cover with foil; then remove the foil in the last few minutes to help crisp the outside.
For longer storage, freeze the cooled meatballs in a single layer on a baking sheet for about an hour, then transfer them to freezer bags or freezer-safe containers for up to 3 months.
Thaw them overnight in the fridge and reheat using the same methods. The apple keeps them moist even after freezing, so they don’t taste dried out like most reheated turkey.
What to Serve With Thanksgiving Meatballs
I serve them over creamy mashed potatoes with turkey gravy poured on top for a complete meal or alongside roasted Brussels sprouts and sweet potato casserole when I’m making a full Thanksgiving spread. They work great on a holiday appetizer table with cranberry sauce with orange juice in a small bowl for dipping, especially when you whisk in a little maple syrup for extra sweetness.
For a lighter option, I’ve tossed them with mixed greens, dried cranberries, and balsamic vinaigrette for a fall-inspired salad. They’re also delicious tucked into dinner rolls with a smear of cream cheese and a spoonful of cranberry sauce for handheld sliders that disappear fast at parties.
More Easy Recipes for You to Try at Home
If you’re craving more turkey goodness, here are a few holiday-friendly favorites.
