Preheat saucepan to medium heat and melt the butter. Add the diced onions and celery and sprinkle with the kosher salt. Cook onions and celery, occasionally stirring for about 5 minutes. Then add garlic and fresh sage. Continue cooking an additional 2 minutes. Take the mixture out of the pan and let cool to room temperature.
Line a baking pan with parchment paper and set aside and preheat the oven to 375°F.
Add the onion mixture to a large mixing bowl with the ground turkey, dried sage, black pepper, nutmeg, thyme, cornbread stuffing mix, and eggs. Use your hands to mix well, but not aggressively.
Use a cookie scoop, or hands (see tip), to portion out the meat mixture into 1 1/2 - 2-inch balls and place them on the baking sheet. Be sure to leave room between the meatballs, so they cook evenly. Spray with cooking oil or baste with a little olive oil. Bake for 16-20 minutes, or until the center of the Turkey and Stuffing Meatball measures 165°F.
As with most meatballs, you want to avoid overworking the meat when you mix it together. This will help it stay soft.
After you cook the onions, celery, sage, and garlic in butter, you’ll want to let the mixture cool slightly before adding to the ground turkey and egg in order to avoid starting cooking the turkey before its time.
Use a cookie scoop to create evenly proportioned meatballs.
Always cook poultry to an internal temperature of 165°F.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!