Crockpot Turkey and Stuffing Meatballs

Crockpot turkey and stuffing meatballs

​The Spruce Eats / Victoria Heydt

  • Total: 5 hrs 25 mins
  • Prep: 25 mins
  • Cook: 5 hrs
  • Yield: 48 servings
Nutritional Guidelines (per serving)
56 Calories
3g Fat
3g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 48 servings
Amount per serving
Calories 56
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 4%
Cholesterol 19mg 6%
Sodium 101mg 4%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Protein 5g
Calcium 19mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This wonderful appetizer recipe for Crockpot Turkey and Stuffing Meatballs uses cornbread stuffing mixed with ground turkey and cranberry sauce for a festive bite that cooks happily away in your slow cooker. This recipe is good any time of the year, but especially just before Thanksgiving, when everyone is anxious for this combination of flavors.

Serve these meatballs right out of the crockpot with little forks or toothpicks. You could also decant the whole thing into a fondue pot or a chafing dish for serving at an appetizer party buffet.


  • 1/2 cup milk
  • 1 egg
  • 1 cup cornbread stuffing mix
  • 1/4 cup onion (finely chopped)
  • 1 teaspoon dry mustard
  • 1 garlic clove (minced)
  • 1 pound ground turkey (dark and light meat)
  • 1 (16-ounce) can jellied cranberry sauce (broken into chunks)
  • 1/4 cup apple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey and stuffing meatballs
    ​The Spruce Eats / Victoria Heydt
  2. Preheat oven to 375 F. Spray a 15x10-inch jelly roll pan with nonstick cooking spray and set aside.

    Spray pan
    ​The Spruce Eats / Victoria Heydt
  3. In a large bowl, combine the milk and egg and beat to combine.

    Mix egg
    ​The Spruce Eats / Victoria Heydt
  4. Add stuffing mix, onion, mustard, and garlic and mix well.

    Add stuffing mix
    ​The Spruce Eats / Victoria Heydt
  5. Then, blend in ground turkey and stir gently to mix.

    Blend in ground turkey
    ​The Spruce Eats / Victoria Heydt
  6. Shape the turkey mixture into 48 one-inch balls, or 24 two-inch balls, and place on the prepared jelly roll pan.

    Shape turkey mixture
    ​The Spruce Eats / Victoria Heydt
  7. Bake for 15 to 20 minutes until browned and completely cooked through to 165 F as measured with a meat thermometer.

    ​The Spruce Eats / Victoria Heydt
  8. When ready to serve, in a 3 to 4 quart crockpot, combine cranberry sauce, apple juice, brown sugar, and Worcestershire sauce and stir with a whisk to combine.

    ​The Spruce Eats / Victoria Heydt
  9. Add meatballs and stir gently to coat.

    Add meatballs
    ​The Spruce Eats / Victoria Heydt
  10. Cover and cook on low for 4 to 5 hours until mixture is thoroughly heated. If you have a newer hotter cooking crockpot, check at 3 hours.

    Cover and cook
    ​The Spruce Eats / Victoria Heydt
  11. Serve with toothpicks or tiny forks and enjoy!

    ​The Spruce Eats / Victoria Heydt


  • You can easily prepare this appetizer recipe ahead of time. Make the meatballs and brown them in the oven until they are cooked to 165 F. Then, cool them and freeze in a well-labeled plastic freezer container. When you want to serve this, put the meatballs in the fridge the night before so they are thawed. Mix with the remaining ingredients and cook in the crockpot. You may need to add another hour or so of cooking time so everything is piping hot.
  • Cornbread stuffing mix is made of cubes of dried cornbread, along with some seasonings and dried vegetables. You can't substitute your own cubed or crumbled cornbread for the mix in this recipe or it will be too wet.