They see me rollin…. don’t be hating. These turkey-dressing meatballs are rollin dirty, dirty. OK I won’t get too carried away.
I’m trying to keep my mind from singing Christmas songs since Thanksgiving hasn’t even arrived. Not going to lie but I’m ready to throw up the tree, start the fire and get started wrapping presents. Christmas is my favorite holiday by far and I hate that Thanksgiving keeps getting pushed back and it only allows for such a small time frame for Christmas.
Now that I’ve got that off my chest I’m going to help you prepare for Thanksgiving. Monday I shared this amazing old traditional family recipe for cornbread chicken dressing. Today I’m sharing what you can do if there just happens to be leftovers. I know that we always cook way too much food and it’s turkey sandwiches for three days in a row. This year I’m saying goodbye to the sandwiches and hello to turkey dressing meatballs.
If your family doesn’t want to throw in the towel or wave the white flag for sandwiches, pile some of these bad boy meatballs on top of some bread with some melted cheese and you have one heck of an updated Thanksgiving sub.
This recipe doesn’t require a lot of work so don’t fret about having to cook in the kitchen for another big meal.
ENJOY ~ Meagan
Turkey dressing meatballs
- 3 cups chicken cornbread dressing
- 3/4 cup chopped turkey meat
- 1 large egg
- 1 cup water
- 1 packet of onion gravy mix (I used McCormick)
In large skillet add water and gravy mix packet. Make gravy according to package instructions.
In a bowl combine dressing, turkey and egg. Mix until everything is well incorporated. Using a two teaspoon scoop or spoon roll the mixture into small balls. Drop into the gravy and cook the meatballs for 5 minutes and then rotate the balls and allow the cook for an additional 5 minutes. Spoon some of the gravy over the sides of the meatball.