Stuffed Turkey Meatballs with Mushroom Gravy

Happy New Year! How did you spend your NYE? While I generally spend too much time at home doing homebody things, I actually made it out for some ringing-in-2016 festivities. Me, Can, Rich, and Danny ate at Le Fanfare in Greenpoint where we were the loudest ones (by far), telling corny jokes, singing along to jazz songs we didn't know, and eating way too much squid ink pasta.

Re the bad jokes, this one was Dan's big hit of the night:

What's E.T. short for? 

...So he can fit in the spaceship.

Maybe it was the cocktails, but we all laughed at this one pretty hard. We went to Tørst next for some beer and Danish hospitality. New Yorkers--have you been to this bar yet? It's my favorite. The guys behind the bar popped open a big bottle of fancy beer for everyone to share at midnight and then when the clock struck 12, they played K-Ci & Jojo instead of Auld Lange Syne. I kissed no one (sorry, Dan), cause I was preoccupied with scream-singing, "I will never find another lover sweeter than you, sweeter than you."

As for this recipe, it was inspired by the incredible stuffed meatballs that I had in Antwerp at Balls & Glory. Those were stuffed with all kind of incredible gravies that oozed out the center when sliced open--so cool. But I instead went with Thanksgiving flavors and stuffed mine with homemade sage stuffing (honestly, you can use Stove Top if that's easier!) and then smothered it in mushroom gravy. Have fun with this one! xo

Stuffed Turkey Meatballs with Mushroom Gravy

For the Stuffing

Note that in the pictures, I made a much larger batch!

• 4 slices white bread, cut into 1/2-inch cubes
• 1/2 onion, diced
• 3 Tbsp unsalted butter
• 1 stalk celery, diced
• 2 tsp sage, chopped
• salt, peper
• 3/4 cup vegetable or chicken broth

For the Mushroom Gravy

• 1 lb mushrooms (cremini, oyster)
• 2 shallots, chopped
• 4 Tbsp unsalted butter
• 1 tsp salt
• 1/3 cup red wine
• 2 cups vegetable broth
• 2 Tbsp cornstarch
• 3 Tbsp water
• 1/3 cup cream of mushroom soup (optional)

For the Meatballs

• 2 lbs ground turkey
• 1/2 tsp ground ginger
• 1 tsp marjoram
• 1 tsp onion powder
• 2 eggs
• 1 tsp salt
• 1/3 cup bread crumbs

Cooking Directions

1. Start by making a small batch of stuffing. Cut bread into 1/2-inch cubes. Spread in an even layer on a baking sheet and toast in a 350 degree oven while you prep and cook remaining stuffing ingredients.
2. In a large dutch oven over medium heat, add butter and onion. Also add in celery and cook to soften. Once soft, add in sage and season with salt and pepper. Remove bread from oven and add to stuffing mixture. Pour in broth and then transfer entire dutch oven to the oven. Cook, covered, for about 30 minutes.
3. Roughly chop mushrooms and set aside. Set a medium saucepan over medium heat. Add shallots and butter. Cook to soften, but not brown. Add mushrooms, salt, wine, and broth. Bring to a boil and then reduce to a simmer. Cook to reduce mixture for about 15 minutes. Halfway through cooking, stir together water and cornstarch to create a slurry and add to gravy. Add soup, if using. Cook gravy until it coats the back of a spoon. Turn off heat and set aside. Turn off oven and let stuffing cool for 15 to 20 minutes uncovered.
4. Add all meatball ingredients to a bowl except for breadcrumbs. Mix together with your hands.
5. Using a 1/2-cup, scoop out meat mixture and then place meat in your hands. Poke with your thumb to hollow out the center of the meatball. Fill with about a tablespoon of stuffing. Then form meatball around the stuffing, taking care to completely seal the ball. Toss in breadcrumbs and set on a parchment paper-lined baking sheet. Repeat with remaining meat until you've formed about 10 balls.
6. Crank oven heat to 400 degrees (if baking--you can also deep fry in vegetable oil on the stovetop) and place meatballs in oven. Bake for about 12 to 15 minutes.
7. Served hot and topped with mushroom gravy--and cranberry sauce if you have it!