• 16 oz. jellied cranberry sauce, can
  • 1/2 c. BBQ sauce
  • 1 egg white
  • 1 lb. ground turkey
  • 8 wheat crackers, any kind, crushed
  • 1 green onion, sliced
  • 2 tsp. orange zest
  • 1 tsp. soy sauce
  • 1/4 tsp. black pepper
  • 1/8 tsp. ground red pepper

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This recipe for Slow Cooker Cranberry-BBQ Turkey Meatballs is my go-to appetizer come holiday time!  The neighborhood kids always request these for any get-together.  In fact, they are great any time of year!

  1. Combine cranberry sauce and BBQ sauce in crock. Cover and crock on HIGH 30 minutes or until sauce is melted and hot, stirring every 10 minutes.
  2. Next, to make meatballs, beat egg white in medium bowl; add ground turkey, crushed wheat crackers, green onion, orange zest, soy sauce, and both peppers.
  3. Mix well with hands and shape into 1-inch round balls, about 24 total.
  4. At this point, you can choose to brown meatballs in a skillet on stovetop for 10 minutes, or add directly to crock, un-cooked. They will be cooked and tender either way.
  5. Place browned or uncooked meatballs in crock on top of sauce.
  6. For browned meatballs, cover and crock on LOW for 3 hours.
  7. For un-cooked meatballs, cover and crock on HIGH for 3 hours.

Serve warm with decorative toothpicks.

Happy Crocking!

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Turkey Meatballs

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