Leftover Turkey Balls

“Leftover turkey balls” is a fantastic and creative way to use up leftover holiday turkey (or any roasted chicken). It transforms dry, shredded meat into something moist, flavorful, and completely new. Think of them as a post-Thanksgiving twist on classic meatballs.

Here’s a comprehensive guide to making, cooking, and serving them.

The Concept

The goal is to take lean, already-cooked turkey and bind it with moistening agents and flavorful ingredients to create a tender “meatball” that won’t fall apart. Because the turkey is already cooked, these come together much faster than traditional meatballs.

The Master Recipe

This recipe makes about 20-24 meatballs, serving 4-6 people.

Ingredients

For the Turkey Balls:

• The Base:

  • 3-4 cups cooked turkey, finely chopped or shredded (dark and white meat both work well; finely chopping with a knife gives a better texture than food-processor mush)

• The Binders (Crucial for moisture and structure):

  • 1 cup breadcrumbs (panko breadcrumbs are excellent for a lighter texture)

  • 2 large eggs, lightly beaten

  • ½ cup grated Parmesan cheese (adds saltiness and helps bind)

• The Aromatics (for flavor):

  • ½ cup finely chopped onion

  • 2 cloves garlic, minced

  • ¼ cup fresh parsley, chopped (or 1 tbsp dried)

• The Moisture:

  • ¼ cup milk or turkey/chicken broth

• Seasoning:

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • Optional: ½ teaspoon poultry seasoning, sage, or thyme

For Cooking & Serving:

• 2-3 tablespoons olive oil or butter (for pan-frying)

• Your choice of sauce (see ideas below)

Instructions

1. Prepare the Turkey Mixture

• In a large bowl, combine the finely chopped turkey, breadcrumbs, Parmesan cheese, onion, garlic, and parsley.

• In a small bowl or measuring cup, whisk together the eggs, milk (or broth), salt, pepper, and any additional herbs/spices.

• Pour the wet ingredients into the dry ingredients. Use your hands or a spatula to mix until everything is well combined. Don’t overmix, but ensure there are no dry spots. The mixture should be moist and hold together when pressed.

2. Form the Turkey Balls

• Roll the mixture into uniform 1.5-inch balls (about the size of a golf ball). A cookie scoop or tablespoon measure helps keep them even, which ensures they cook at the same rate.

• Place the formed balls on a baking sheet or plate. If you have time, chilling them in the refrigerator for 15-20 minutes helps them hold their shape better during cooking.

3. Cook the Turkey Balls

You have three excellent options:

• Pan-Frying (for a crispy exterior):

  • Heat olive oil or butter in a large skillet over medium-high heat.

  • Add the turkey balls in a single layer, being careful not to overcrowd the pan (cook in batches if needed).

  • Brown on all sides, turning occasionally, for about 6-8 minutes total, until golden brown and heated through.

• Baking (for ease and less hands-on time):

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

  • Place the turkey balls on the prepared sheet, leaving a little space between each.

  • Bake for 15-20 minutes, or until golden brown and heated through. You can flip them halfway for even browning.

• Simmering in Sauce (for ultimate flavor infusion):

  • Prepare your chosen sauce (e.g., marinara, gravy) in a large skillet or pot and bring it to a simmer.

  • Gently drop the raw formed turkey balls into the simmering sauce.

  • Cover and let them cook in the sauce for about 15-20 minutes. This method makes them incredibly tender and infuses them with flavor.

Serving Suggestions & Sauce Ideas

• Classic Italian: Serve with marinara sauce and spaghetti, or make meatball subs on hoagie rolls with melted mozzarella.

• Thanksgiving Remix: Simmer them in leftover turkey gravy. Serve over mashed potatoes, egg noodles, or with a side of cranberry sauce for a deconstructed Thanksgiving dinner.

• Sweet & Sour / Asian Glaze: Bake or pan-fry the turkey balls and toss them with a store-bought or homemade sweet chili sauce, teriyaki glaze, or a simple mix of soy sauce, honey, and ginger. Serve with rice.

• Creamy Mushroom: Simmer them in a creamy mushroom or Dijon cream sauce. Serve with rice or crusty bread.

• Swedish Style: Serve them with a creamy gravy and lingonberry jam (or cranberry sauce as a substitute).

Tips for Success

• Finely Chop the Turkey: This is the most important step for texture. Shredded turkey is stringy and won’t form a good ball. Take the time to chop it into fine, even pieces with a knife.

• Don’t Overmix: Just like with traditional meatballs, overworking the mixture can make them tough. Mix until it just comes together.

• Adjust Moisture: If the mixture feels too dry and crumbly, add another tablespoon of milk or broth. If it feels too wet and sticky, add a tablespoon more of breadcrumbs.

• Make-Ahead & Freezing: These are perfect for meal prep. You can freeze the uncooked, formed meatballs on a baking sheet, then transfer them to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time. Cooked meatballs also freeze beautifully in their sauce.

Enjoy your creative and delicious leftover turkey balls