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Cornbread Stuffing Muffins Stuffed with Turkey Cranberry Meatballs

Ingredients

  • 2.5 Cups Flour
  • 1 Cup Cornmeal
  • 1 Cup Sugar
  • 2 Tablespoons Baking Powder
  • 1.5 Teaspoons Salt
  • 1.5 Cups Milk
  • 2 Eggs
  • 2 Sticks Butter
  • 1 Onion diced
  • 2 Carrots diced
  • 4 Celery Stalks diced
  • 1 Tablespoon Minced Sage
  • 1.5 Tablespoons Minced Thyme

meatballs

  • 1 Pound Ground Turkey
  • 3/4 Cup Chopped Dried Cranberries
  • 1/2 Cup Grated Parm
  • 1/4 Cup Breadcrumbs
  • 1 Egg
  • 1 Teaspoon Salt

Instructions

  • Make the meatballs by mixing all the meatball ingredients together. Form really small meatballs that are around 3/4 inch in diameter. Roast at 500 for about 7-10 minutes until cooked through.
  • Melt the butter in a saute pan and add all the veggies. Cook for about 6 or 7 minutes until the veggies are softened. Add in the herbs and cook 2 minutes. Allow to cool for 10 minutes.
  • Mix the dry ingredients together and mix all the wet ones as well. Mix the butter and veggie mixture into the wet ingredients. Pour the wet into the dry and stir until combined.
  • Grease the mini muffin tins and add a scoop of the muffin mixture directly into the pan. Press in your meatball and seal it up on top. They should be just about filled flush with the top of the pan.
  • Bake at 350 for about 12-15 minutes until cooked through.