Turkey and Stuffing Meatballs

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  6 oz Bread Stuffing Mix, Dry
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  1 cup 1 cup hot water* ($0.00)
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  19 oz Ground Turkey, 99% Lean
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  1 Egg, Whole, Large(44g)
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  2 tbsp Butter

Instructions

1. 1Place the dry stuffing mix in a large bowl and add the hot water (about 3/4 of the box recommendation). Stir until no water pools on the bottom, then let sit 5 minutes to soften.
2. 2Add the ground turkey and beaten eggs to the stuffing mixture. Combine by hand until evenly mixed, then form into 20 meatballs about 3 tablespoons each.
3. 3Melt half of the salted butter in a large skillet over medium heat. Add 10 meatballs and cook 5–7 minutes, rolling occasionally, until browned on most sides and internal temperature reaches 165°F. Transfer to a plate.
4. 4Add the remaining salted butter to the skillet over medium heat. Add the remaining 10 meatballs and cook 5–7 minutes, rolling occasionally, until browned on most sides and internal temperature reaches 165°F.
5. 5Return all meatballs to the skillet and toss gently to combine with any pan drippings.
6. 6Divide the meatballs evenly into 10 airtight containers (2–3 meatballs per container) while hot. Cool to room temperature before sealing.
7. 7Store in the refrigerator up to 4 days, or freeze up to 3 months. Reheat in a skillet over medium heat for 3–4 minutes or in the microwave until warmed through.