Best 5 Turkey Balls Recipes

DELICIOUS TURKEY SOUP WITH DEEP-FRIED STUFFING BALLS

Steps:

• Heat a slow cooker on High until hot. Stir in butter, followed by carrots, celery, onion, garlic, salt, and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes.
• Stir the turkey carcass, chicken broth, thyme, sage, and bay leaf into the slow cooker. Reduce the heat to Low, cover, and cook until turkey meat is falling off the bones, about 6 hours.
• While the soup is cooking, make the stuffing balls. Roll the leftover stuffing into 2-inch balls. Place bread crumbs into a shallow dish and coat balls evenly in bread crumbs.
• Heat vegetable oil in a deep pan to 350 degrees F (175 degrees C).
• Fry stuffing balls in the hot oil until evenly browned, about 3 minutes. Remove stuffing balls with a slotted spoon and drain on paper towels. Set aside.
• Discard the turkey bones from the soup. Serve with two stuffing balls in each bowl.

TURKEY SAUSAGE CHEESE BALLS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan.
• In large bowl, stir together all ingredients except barbeque sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
• Bake 20 to 25 minutes or until brown and thermometer inserted in center of ball reads at least 165°F. Immediately remove from pan. Serve warm with sauce for dipping.

TURKEY BALLS & PEPPER SAUCE

Steps:

• For red pepper sauce: heat the oil in a frying pan over medium-high heat, add the shallots and red peppers, and saute until soft.
• Stir in remaining sauce ingredients and bring to a boil.
• Simmer mixture for 15-20 minutes. Cool slightly then transfer to your blender and blend until smooth.
• For the meatballs: Preheat oven to 350. Mix together all ingredients for the meatballs, seasoning to taste.
• Form the mixture into about 24 walnut sized balls.
• Spread the flour onto a plate and coat the meatballs.
• Heat the oil in a large pan, add the meatballs, and saute until they are golden all over.
• Transfer meatballs to a casserole and pour pepper sauce on top. (If looking for more sauce, like me, pour warm sauce on after baking instead of before. Add some chicken stock to the pan so balls wont dry out.) Bake in preheated oven 20 minutes or until the meatballs are cooked through. Enjoy!

TURKEY-BERRY STUFFING BALLS

Steps:

• In a large skillet, cook the turkey, celery and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine eggs, broth and stuffing; let stand for 5 minutes. Stir in turkey mixture and cranberries. , Shape into 12 balls and place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 35-40 minutes or until heated through.

FALL BALLS (TURKEY MEATBALLS WITH CRANBERRY GLAZE)

Steps:

• Crush stuffing mix in a blender or by other means to make bread crumbs.
• Combine and mix: turkey, eggs, sage, and breadcrumbs.
• Using a tablespoon, divide mix and form balls, placing on a baking sheet. You will need two sheets (or bake in two batches).
• Bake at 350 for approx 25 minutes.
• Meanwhile, in a bowl, combine and mix the cranberry sauce, OJ, and horseradish. Add more or less horseradish based on your tastes. I found 4 Tbsp to be perfect- detectable but not hot. That may vary depending on the brand you buy.
• When the meatballs are done cooking, you can either top them with the sauce and serve; or cool the meatballs and sauce seperately. I kept mine in the fridge overnight. 15 minutes before serving, I microwaved the sauce for 1 minute to make it more fluid. I poured the sauce over the balls, tossed to coat, and warmed them in the oven for 10 minutes. You can also warm and keep them in a crock pot.