Name: Turkey and Stuffing Meatballs
Total time: 1 hour
Yield: 6 servings
Ingredients: ½ cup extra-virgin olive oil, divided; 1 6-oz. package stuffing mix, preferably turkey (about 2½ cups); 1 cup whole milk; 1 medium onion, grated on the large holes of a box grater; 1 large egg; 1 lb. ground turkey; ½ cup finely chopped parsley; 1 Tbsp. plus 2 tsp. garlic powder; 2½ tsp. freshly ground pepper, divided; 2¾ tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided; 3 lb. baby Yukon Gold, peewee, or new potatoes, scrubbed, halved; 1½ lb. green beans, trimmed; 1 14-oz. can whole berry cranberry sauce; 1 tsp. finely grated lemon zest; 3 Tbsp. fresh lemon juice; 3 Tbsp. honey

Turkey meatballs on a sheet tray with potatoes and green beans.

Photo by Travis Rainey, Food Styling by Stevie Stewart

Surely I can’t be the only person who gets a hankering for Thanksgiving food outside of November? This recipe answers that craving. Imagine a whole Thanksgiving dinner, only in meatball form and made entirely on baking sheets. This recipe is exactly that. Quick turkey meatballs get a savory, autumnal flavor boost thanks to a box of boxed stuffing mixin lieu of typical breadcrumbs. Soaking the stuffing mix in milk hydrates the dried bread, not unlike the panade found in Italian meatballs, and ensures that it’s as tender and moist as possible. The meatballs then go in the oven until golden brown, while a separate tray of potatoes and green beans are roasted on the bottom rack. To round it all out: a tangy dipping sauce made from cranberry sauce and a hit of lemon to lighten things up. Eaten together, you get all of the classic flavors of the holiday dinner in a weeknight-friendly package, perfect for Friendsgiving or a cozy evening in.

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