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Thanksgiving Meatballs with Cranberry-Mustard Sauce

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 36 meatballs


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup finely diced celery
  • 1 cup finely diced onion
  • 1 teaspoon Salt divided
  • 1 teaspoon Black Pepper divided
  • 1-2 tablespoons dried sage
  • 2 cups breadcrumbs
  • 1 1/2 pounds ground turkey
  • 1 1/2 pounds ground pork sausage or ground pork
  • 2 eggs
  • 1 tablespoon Worchestershire Sauce
  • 1/2-1 cup Milk


  • Saute the onion and celery in the butter and olive oil until tender.
  • Add half the salt, half the pepper, the sage, and the bread crumbs; stir until well combined and bread crumbs are lightly browned. Remove from heat and allow to cool to room temperature.
  • In a large bowl, combine turkey and sausage and add the bread crumb mixture, eggs, Worchestershire Sauce, and remaining salt and pepper. Add just enough milk (start with 1/2 cup) to hold the meatballs together but not too much to make the mixture soggy.
  • Scoop out meatballs with a large cookie scoop (about 1 1/2″-2″ in diameter).
  • Place in a baking or roasting pan. If you have fresh sage, place several leaves between meatballs.
  • Bake at 350° for 20-25 minutes. Remove from oven and discard fresh sage leaves (if using).
  • Serve with Cranberry-Mustard Sauce.


1. Not all bread crumbs are created equal. Different brands have different textures and different textures will change the texture of the meatballs. Look for "flaky" breadcrumbs rather than coarse or dense kinds.
2. Add the milk last and in moderation. The different types of ground meats vary greatly and some will require less/more milk than others. Start with 1/2 cup and add more if the meat mixture is not holding together well when meatballs are formed.
3. Meatballs can also be made on the stove top. Start by adding a light layer of olive oil/butter over medium heat. Add the meatballs and brown on all sides. Reduce heat to medium-low to finish the cooking process.