How to Make Moist Meatballs Using Leftover Stuffing

moist meatballs recipe
What do you do with your leftover stuffing? Did you know you can make super moist meatballs that are quick and delicious using leftover stuffing? I had no idea either, but I’m so glad I stumbled across this recipe because they are SO good!

Have you ever made homemade meatballs before? I actually haven’t. As a kid, it was one of the things my dad always made for us. It was his mom’s recipe, straight from Italy. I’m not sure why I never tried making them before. I always make our family’s lasagna recipe, but I never tried the meatballs.

moist meatball recipe 1
I’m not sure what I’ve been waiting for. If you have leftover stuffing this Thanksgiving, you must make these moist meatballs! They are seriously so delicious and take less than 30 minutes to make, including cooking time!

moist meatballs 2
This is definitely going to be a new staple recipe in my family because my kids absolutely loved them! Most of the time, my kids will just try a new recipe. They will take a bite or two and then tell me they don’t like them. My son didn’t even want to try one bite of these meatballs – because he’s super picky and doesn’t like to try new things. But the moment he tried a bite, he then inhaled three more! He actually went back for thirds, which is so unheard of for him.
Honestly, I think these meatballs are so good because the stuffing adds so much flavor and moistness.

Looking for other Thanksgiving leftover recipes? I just made this leftover mashed potatoes soup the other day, and it is SO good!

Moist Meatballs Recipe Using Leftover Stuffing

1 egg
clove of garlic, minced
salt and pepper, to taste
1/4 cup flat-leaf parsley, chopped
1 cup leftover stuffing, roughly chopped
1 lb ground beef (I used 80/20, but any ground beef, turkey or chicken would work)

To Serve (optional):
1 cup marinara sauce
Toasted bread
Parmesan Cheese


Heat broiler. Line a baking sheet with nonstick foil.

In a large bowl, mix together egg, and garlic. Add beef, stuffing, parsley, salt, and pepper, and mix until combined. I used my hands to make sure the mixture was well incorporated.

Form the meat mixture into 1 inch meatballs (approximately 2 dozen meatballs) and place on the prepared baking sheet. Broil for 6-8 minutes, until golden brown.

Serve with marinara, a sprinkle of Parmesan and toasted bread.

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