Hook’s Rubs Turkey Meatball Bombs

Fox 13 The Place – Salt Lake City, UT

Being from Texas and having a mother and father from Louisiana and Texas respectively, you can correctly assume that I ate well as a kid! Every holiday at family gatherings we had this magical dish called “Cornbread Dressing”. Given my love for that dish and the fact that there isn’t an abundance of great southern food in Utah, I make these Turkey Bombs for holidays, game-watching parties, tailgates or an easy family meal that has great leftovers!


-Ground turkey (1 lb = about 6 meatballs) {beef, chicken or pork can be substituted for the turkey)

-Cornbread mix (that will make for a 13×9 inch pan)

-Chopped red, yellow & orange bell pepper (1 each)

– 1/2 onion chopped

– 1 cup chopped celery

– 2x 32 oz boxes of Turkey Broth (substitute is chicken broth)

Hooks Rubs Fresh Catch to taste for broth boil

Your favorite Hook’s Rub seasoning for the meatballs



1. Bake cornbread per box instructions for the 13×9 pan then let cool.

2. While the cornbread is baking dice/chop the celery, bell pepper and onion.

3. add all chopped veggies to a boiling pot of the turkey broth seasoned with hook’s rub fresh catch on medium low heat for 15 minutes or until the veggies are soft to taste.

4. Next using your hands, break up and crumble the cornbread well.

5. Mix in the veggies and broth to the cornbread until moistened (make sure the mixed ingredients are not dry at this point, but also not soupy).

6. Bake the mix in the 13×9 pan for 25-35 minutes at 350 degrees or until knife/toothpick/food thermometer comes out clean. Then set aside and let cool for 30 minutes.

7. Use an ice cream scoop to scoop the cornbread mix and form into balls (sized as you like. The bigger the ball, the more turkey you’ll use.).

8. After cooled, grab a handful of ground turkey, smash flat & form into meatballs around the cornbread ball.

9. Season the outside with hooks rub of choice and place on baking sheet for oven or on a grill heated to 375-400 degrees.

10. Cook meatballs for 10 minutes, then flip and cook another 7-10 minutes.

11. After 15-20 total minutes, use a meat probe to check the internal temperature. If internal temp is 165 or above, remove meatballs from heat, let cool for 2 minutes.

12. When ready, enjoy with your favorite dipping sauce or gravy. You can even shake another while bit of Hook’s Rub in top for a last layer of flavor.

Pro Tip: Use canned Cranberries, simmered low and slow on a stove and mix in your favorite BBQ Sauce for a nice holiday BBQ twist!

Find more Hook’s Rub and content from Jared on his website , Etsy Page or Instagram page:


Hook’s Rubs & Spices


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