Recipe courtesy of Mama's Meatballs
Show: Eat St.
Episode: Miso Hungry
Ga-ball ga-ball
1 hr
30 min
12 to 16 meatball sliders
1 hr
30 min
12 to 16 meatball sliders


Turkey Meatballs:
  • 3 pounds ground turkey
  • 1 cup store-bought stuffing, such as Stove Top 
  • 1 cup breadcrumbs, plus more if necessary 
  • 1 tablespoon granulated garlic 
  • 1 tablespoon dried parsley 
  • 1 tablespoon dried thyme 
  • 1 tablespoon dried rosemary 
  • 1 tablespoon salt 
  • 1 tablespoon pepper 
  • One 14-ounce can cranberry jelly, cut into roughly 1/2-inch cubes 
Cranberry Cream Cheese Sauce:
  • One 14-ounce can cranberry jelly
  • 1/2 cup (4 ounces) cream cheese 
The Ga-ball Ga-ball:
  • 12 to 16 slider rolls
  • One 14-ounce can whole cranberry sauce 
  • 1 large bunch baby arugula 


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.

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