Turkey and Fig Balls

For a fun variation on the classic Thanksgiving turkey, try serving these meatballs as part of the holiday feast.

Serves: 10Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 10


  • 5 thick slices day-old or toasted Italian bread
  • 1⁄2 cup chopped dried figs
  • 1 medium yellow onion, peeled and diced
  • 1 Tbsp. dried sage
  • 2 lbs. ground turkey
  • 1 large egg, lightly beaten
  • 1⁄2 cup chopped pecans
  • 1⁄2 tsp. ground black pepper
  • 2 Tbsp. olive oil
  • 1 cup turkey broth or chicken broth


  • Soak the bread in water for 1 minute. Thoroughly squeeze out all the liquid.
  • In a large mixing bowl, thoroughly combine soaked bread, figs, onion, sage, turkey, egg, pecans, and pepper. Form the mixture into balls about 2 to 3 inches in size.
  • Heat olive oil in a large skillet over medium heat. Fry meatballs for 30 minutes, uncovered, turning occasionally until cooked through.
  • Transfer the meatballs to paper towels to drain. Serve with broth.