For the turkey meatballs: Preheat the oven to 425 degrees F.
Mix together the turkey, stuffing, breadcrumbs, garlic, parsley, thyme, rosemary, salt and pepper. Shape into 2 1/2-inch balls, adding more breadcrumbs if the mixture does not hold together. Holding a ball in the palm of your hand, use your thumb to make a pocket in the center and fill it with cranberry jelly. Repeat until all the balls are filled, making sure to seal them well so the jelly will not escape during cooking. Place on a baking sheet and bake until brown on top, about 15 minutes. Flip the balls to brown the other side, about 15 minutes.
For the cranberry cream sauce: Mix the cranberry jelly and cream cheese together in a bowl until smooth.
For the ga-ball ga-ball: Spread a heaping spoonful of cranberry cream cheese sauce on the bottom of a roll. Place a turkey meatball on the roll and top with a spoonful of whole cranberry sauce and some baby arugula. Top with the top of the roll and repeat with the remaining ingredients.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mama's Meatballs