These thanksgiving turkey meatballs with stuffing and cranberries are the perfect main dish for a campsgiving meal (…or anytime you want to enjoy the taste of thanksgiving!).
Turkey meatballs cast iron. Using oiled hands, roll into 12 meatballs, a heaping 2 tablespoons each. Web jump to recipe print recipe cast iron skillet meatballs are so easy to assemble and cook entirely on the stove top. Web instructions in a large bowl, gently stir together turkey, bread crumbs, egg, 1 teaspoon salt, 1 teaspoon pepper, and garlic powder until well combined.
Lightly brown both sides, about 2 minutes (don't worry about fully cooking the meatball). Web a loose recipe of my turkey meatballs cooked in cast iron. Web pour in beef broth, worcestershire sauce, dijon mustard, 1 tbsp dried basil, ¼ tsp sea salt, ½ tsp black pepper, and garlic powder.
Web preparing the meatballs. Place in the freezer for 1 hour, or until solid. Remove from heat and let cool.
Web heat a large pan or cast iron large skillet, add 1 tablespoon olive oil and saute the veggies for 3 minutes on medium heat, keep stirring, then turn off the heat. Gently nestle the meatballs back into the rice mixture and cover the skillet. It was later stored at an appropriate temperature.
Add turkey meatballs and sear on all sides, about 3 minutes. Web instructions preheat oven to 375° in a large bowl combine turkey and the rest of the ingredients. How to serve turkey meatballs
Have a baking sheet or platter close by to set the meatballs on while you shape them. Add approximately ⅓ of the pasta sauce to the bottom of a large skillet. Combine until everything is mixed in.