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. Web cranberry glaze & assembly. Remove from the oven and change the temperature to 350 degrees. Turn down heat to medium and cover the pan.

In a bowl, mix all of the meatball ingredients except the olive oil together. Add the meatballs to the pan, top with the remaining pasta sauce and sprinkle with cheese. Web scoop, cook, cool, and line the meatballs in a single layer on a baking sheet.

Wash your hands, then rub half a tablespoon of olive oil onto your hands. Lightly brown both sides, about 2 minutes (don't worry about fully cooking the meatball). Web jump to recipe print recipe cast iron skillet meatballs are so easy to assemble and cook entirely on the stove top.

Add the onion and the garlic. Tender, flavorful and perfectly seasoned for serving with pasta, polenta or in meatball subs! Remove the lid and cook another 5 minutes to allow the water to evaporate.

Gently nestle the meatballs back into the rice mixture and cover the skillet. 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.

Web preparing the meatballs. Add meatballs back to cast iron skillet (paid link). Web pour water into the skillet and place a lid.