After setting out all the ingredients, Meatball Shop co-owner Daniel Holzman combines the turkey, croutons, and cranberries in a large mixing bowl. Most butchers will grind turkey for you — Holzman recommends asking for the skin to be ground in with the meat; it lends flavor and fat to the otherwise fairly lean turkey. Back to the recipe for Gobble Gobble Balls »

Then go the spices, herbs, and the eggs, which hold everything together. Back to the recipe for Gobble Gobble Balls »

For Holzman, the sage is the most important element when it comes to capturing the Thanksgiving flavor: “I think Stouffer’s must use sage,” he says of the ubiquitous instant-stuffing brand. “Whenever I smell sage and bread together, I get a distinct stuffing reminiscence.” Back to the recipe for Gobble Gobble Balls »

Hand-mixing is the best way to get the right texture in your finished meatballs: overmixing, which is easier to stumble into if you’re using a spatula or spoon, results in a dry, less pleasant texture. Back to the recipe for Gobble Gobble Balls »

Holzman uses a 2 ounce scoop to ensure each of his meatballs is the same size. After arranging all the flat-bottomed scoops on the oiled baking sheet, he then re-forms each of them into a ball. Back to the recipe for Gobble Gobble Balls »

Make sure that the meatballs are closely pressed against each other on the baking sheet before they go into the oven — this ensures that they cook evenly, and at the same rate. This recipe makes enough meatballs to fill about a third of a standard baking sheet. Back to the recipe for Gobble Gobble Balls »

After 20 minutes in a 450° oven, the meatballs are browned on top and cooked through. Eat them as they are, or top with some leftover gravy. Or make the ultimate Thanksgiving sandwich! Back to the recipe for Gobble Gobble Balls »