Tis the season folks. And because of the past couple of years that we’ve had, aren’t we all into prepping early for the upcoming ‘hoho’ season?
Normally, our decorations would come out no earlier than December 1st. This year. as soon as Remembrance Day was finished (out of respect for my veteran guy and all of those that have served to protect our freedoms, of course), I broke with tradition and started dragging boxes from under our basement stairs…and undertook far too much online shopping.
Now that I’m satisfied with what I’ve scattered around our little home by the sea (or until tomorrow when I have to tweak or relocate one or two items….always a process for me), time to get to planning for the food part of our holidays.
Onto today’s recipe. I made these little meatballs this year because we didn’t have our usual Thanksgiving dinner. The dinner had all the makings of turkey time – turkey, stuffing, gravy, mashed taters and cranberry sauce but a whole lot less complicated.
Because the minced turkey is mixed with stuffing it made lots, so with the extra meatballs I used them as appetizers. Super yum! So tender and light!
Head to the end of this post for my recipe, but on your way, stop by to check out some of my fave appetizers, all made easily in my tiny galley…
…peace and love….
Something to sip while you nibble….
And what would any holiday cocktail party be without a little touch of something sweet….and, bonus, no baking required…..
Turkey and Stuffing Meatballs
- Mixing bowl
- Omnia stove top oven (for the ovenless if baking)
- Baking pan (for conventional oven users if baking)
- Fry pan (for cooking on stove top)
- 1 Box stove top stuffing
- 1 Cup hot water
- 1 Lb minced turkey chicken is fine too
- Add dry stuffing and hot water to mixing bowl. Stir to combine well and let hydrate then cool for several minutes.
- Add minced turkey and gently toss to combine. Over-working makes tougher meatballs.
- Form mixture into balls. I used a cookie scoop for cocktail sized bites and a little larger for dinner serving.
for conventional oven users
- Arrange meatballs on prepared baking sheet and cook in a pre-heated 350 degree oven for 20 minutes or until balls are completely cooked through
for Omnia stove top users
- Arrange balls in baking pan (you may have to cook in two batches), cover pan and place on pre-heated base plate.
- Cook for 5 minutes on high, then reduce heat to medium and continue to cook for about 15 minutes or until balls are completely cooked through
- Serve warm with your favourite dipping sauce. If saving for later use, cool and refrigerate for a day or two or freeze once cool for about 3 months.