These Thanksgiving meatballs with stuffing and cranberries are the perfect main dish for a Campsgiving meal (...or anytime you want to enjoy the taste of Thanksgiving!).
Ingredients
½cupstuffing(crushed)
2tablespoonsmilk
½cuponionfinely minced
2garlic cloves
2tablespoonsdried cranberrieschopped
½teaspoonsalt
1eggbeaten in a small bowl
1poundground turkey
1packetturkey gravy mix
Instructions
At Home
Crush the stuffing until it resembles the texture of coarse breadcrumbs. Add to a large bowl and stir in the milk. Add the remaining meatball ingredients (everything except the gravy packet).
Using a spatula (or your hands) mix the ingredients until evenly combined.
Form 1.5-inch meatballs and place them in one layer on a lined baking sheet.
To freeze, place clingwrap over the meatballs and transfer the baking sheet to the freezer. Transfer to a storage container once frozen.
At Camp
Thaw the meatballs for about 30 minutes while you prepare the coals for your Dutch oven.
Once the coals are hot, heat the Dutch oven over the fire with a touch of oil. Add the meatballs in one layer to brown, then use tongs to flip them.
Cover the Dutch oven and place on a ring of 7 coals. Place 14 coals on the lid. Bake for about 10 minutes, checking for doneness using a thermometer. The meatballs should be cooked through to 165F.
Transfer the meatballs to a plate or dish. Return the Dutch oven to the heat and prepare the gravy in the Dutch oven according to packet directions, making sure to scrape up all the browned bits using a spatula or spoon.
Once the gravy has thickened, return the meatballs to the Dutch oven to reheat and coat with gravy. Remove from the heat and serve!
Notes
Stovetop directions: Heat a cast-iron skillet over medium. Once hot, add a tablespoon of oil and the meatballs. Cook the meatballs, turning every few minutes, until a thermometer inserted into the middle registers 165F.Use up the rest of that boxed stuffing: Put the stuffing in a medium bowl with a tablespoon or two of butter. Bring water to a boil and pour it over the stuffing -- the meatball recipe uses half a 6oz box, so use half the water specified on the box. Stir and cover with a plate and let it sit for about 5 minutes.