![](\"https:\/\/www.simplyrecipes.com\/thmb\/uQ7ePaTU0iMHf0cjAZ9O4D5dxPk=\/5006x3337\/simply-recipes-stuffing-meatballs-lead-6-25c8d576fc3349f58daa61a47f8f7f05.jpg\")
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\u201cThese taste like Thanksgiving!\u201d is how my husband reacted when he tried these for the first time, a delighted expression on his face. They\u2019re the easiest meatballs I\u2019ve ever made and the most well-loved by my whole household.\n<\/p>\n
The combination of tender ground chicken, a generous amount of butter, and the secret ingredient: a box of stuffing mix, results in soft, flavorful, and moist meatballs. For very little effort, you get a meaty main dish and a starchy side all in one!\n<\/p>\n
It\u2019s so simple to whip up a batch of these tasty little meatballs. Just stir a box of stuffing mix into boiling water and melted butter, let it cool down, then mix in the ground meat. I use a 1 1\/2-tablespoon cookie scoop to make short work of shaping the meatballs\u2014there\u2019s no need to roll them in your hands. A quick cook in the air fryer or the oven and they\u2019re done!\n<\/p>\n
You can use any variety of stuffing mix you like as long as it comes in a 6-ounce package. I like to pair chicken-flavored stuffing with ground chicken, turkey-flavored with ground turkey, or herb-flavored with either one.\n<\/p>\n Simply Recipes \/ Coco Morante<\/p>\n <\/span> <\/p>\n To make four servings (about 32 meatballs), you\u2019ll need:\n<\/p>\n Combine the water and the butter in a medium saucepan and set it over medium-high heat. When the butter is melted and the water is simmering, add the stuffing mix. Turn off the heat, stir to combine, then transfer the stuffing to a mixing bowl.\n<\/p>\n Let the stuffing cool to room temperature, which will take about 20 minutes (or less if you put an ice bath underneath the bowl). Add the ground chicken to the cooled stuffing and use your hands to combine everything until it\u2019s evenly mixed\u2014you will still be able to see pieces of stuffing throughout the mixture, but you want the meat to be well incorporated.\n<\/p>\n To cook the meatballs in an air fryer, preheat the air fryer to 400\u00b0F. If you\u2019re using a toaster oven-style air fryer, line its baking sheet with parchment paper. To cook the meatballs in the oven, preheat the oven to 425\u00b0F and line a baking sheet with parchment.\n<\/p>\n Using a 1 1\/2-tablespoon cookie scoop or your hands, form the mixture into about 32 meatballs and place them on the parchment-lined baking sheet or directly into the air fryer basket. Air fry the meatballs until they are golden brown and cooked through, about 10 minutes, or bake for 12 to 15 minutes.\n<\/p>\n Transfer the cooked meatballs to a serving bowl. Sprinkle them with parsley, if you like, and serve right away. Allow any leftover meatballs to cool to room temperature, then store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, air fry at 350\u00b0F for 5 minutes for refrigerated meatballs or 8 to 10 minutes for frozen.\u00a0\n<\/p>\n Simply Recipes \/ Coco Morante<\/p>\n <\/span> <\/p>\n There are lots of ways to punch up and vary the flavors of this meatball recipe. Here are a few of my favorites:\u00a0\n<\/p>\n <\/p>\n As far as serving suggestions go, in my house, some variety of green vegetable always rounds out the meal. We like to have our meatballs with some buttered peas or mixed vegetables, roasted brussels sprouts, or steamed broccoli on the side. You can also continue the Thanksgiving theme and serve them with gravy and\/or cranberry sauce if you like, but it\u2019s not required since they are so good on their own.\n<\/p>\n<\/div>\n #Stuffing #Mix #Chicken #Meatball #Recipe #Ingredients<\/p>\n","protected":false},"excerpt":{"rendered":" \u201cThese taste like Thanksgiving!\u201d is how my husband reacted when he tried these for the first time, a delighted expression on his face. They\u2019re the easiest meatballs I\u2019ve ever made and the most well-loved by my whole household. The combination of tender ground chicken, a generous amount of butter, and the secret ingredient: a box […]<\/p>\n","protected":false},"author":1,"featured_media":759,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[13,167,83,674,60,673],"class_list":["post-758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-chicken","tag-ingredients","tag-meatball","tag-mix","tag-recipe","tag-stuffing"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=758"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/758\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/759"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/figcaption><\/figure>\n How To Make My 3-Ingredient Stuffing Mix Chicken Meatballs <\/span> <\/h2>\n
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\n<\/figcaption><\/figure>\n Recipe Variations <\/span> <\/h2>\n
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How to Serve These Meatballs <\/span> <\/h2>\n