Description
These slow cooker cranberry meatballs are tangy, sweet, and smoky. They are an easy holiday appetizer or weeknight dinner that everyone will love.
Ingredients
Scale
- 2 pounds lean ground turkey
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese (finely grated)
- ½ cup onions (finely grated)
- ½ cup parsley (finely chopped)
- 2 eggs
- 3 cloves garlic (minced)
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- 14 ounces cranberry sauce (whole berry or jellied)
- 12 ounces Heinz chili sauce (substitute BBQ sauce)
- 2 tablespoons Dijon mustard
- 2 tablespoons dark brown sugar
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, gently mix the meatball ingredients until just combined.
- Roll small 1.5-inch meatballs and place them onto the prepared baking sheet.
- Bake meatballs for 15-18 minutes, flipping halfway through, until browned. You may need to add more time for larger meatballs. If you are adding them to the crockpot immediately, they don’t need to be fully cooked through, and will continue to cook in the crockpot. Transfer the browned meatballs into the crockpot.
- In a bowl, whisk together the cranberry sauce ingredients. Pour over the meatballs.
- Cover and cook for 4-6 hours on low or 2-3 hours on high, until the meatballs reach a minimal internal temperature of 145°F.
Notes
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 482 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 47 g
- Cholesterol: 150 mg