At New York's Meatball Shop, a mini-empire of red-and-white restaurants with a checklist-style menu, almost everything comes in balls. The menu's workhorses are the classic styles — spicy pork, classic beef, a hearty vegetarian sphere — but what makes it truly special is co-owners Daniel Holzman and Michael Chernow's gleeful willingness to turn almost anything into a meatball. This is particularly evident in their cookbook (SAVEUR associate food editor Ben Mims reviews it in issue #143), and this time of year, we're particularly drawn to Holzman's inspired Gobble Gobble Ball, a tidy little savory bundle of everything Thanksgiving: ground turkey, garlicky stuffing, tart cranberries, and a generous dose of autumnal spices.

**See a step-by-step guide to making Gobble Gobble Balls in the gallery »

See the recipe for the Gobble Gobble Balls »**