Crockpot Cranberry Turkey Meatballs
Using ground turkey in the slow cooker keeps the meatballs light but flavorful. They soak up the cranberry glaze as they cook, giving you a mix of savory and sweet in every bite.
Equipment
- Slow Cooker (Crockpot)
- Mixing Bowl
- Measuring Cups & Spoons
- Wooden spoon or spatula
- Small saucepan
- Baking sheet (optional)
Ingredients
For the Meatballs:
- 1 pound ground turkey
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
For the Cranberry Sauce:
- 12 ounces fresh or frozen cranberries
- ½ cup brown sugar
- ¼ cup orange juice
- 1 teaspoon orange zest
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of salt
Instructions
Prepare the Meatball Mixture
- In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, minced garlic, egg, Italian seasoning, salt, black pepper, and chopped parsley.
- Use your hands or a spoon to gently mix everything together until just combined.
- Pro Tip: Don’t overmix! Overworking the turkey can make the meatballs dense instead of tender.
Shape the Meatballs
- Scoop about 1½ tablespoons of the mixture and roll it into a ball. Repeat until all the mixture is used.
- Place the meatballs on a plate or baking sheet as you go.
- Pro Tip: Wetting your hands slightly makes rolling the meatballs easier and prevents sticking.
(Optional) Brown the Meatballs
- If you like, you can quickly brown the meatballs in a skillet over medium heat for 2–3 minutes per side.
- Browning adds a deeper flavor but isn’t necessary since the slow cooker will do most of the cooking.
Make the Cranberry Sauce
- In a small saucepan, combine the cranberries, brown sugar, orange juice, orange zest, cinnamon, ginger, and a pinch of salt.
- Cook over medium heat, stirring occasionally, until the cranberries start to pop and the sauce thickens, about 8–10 minutes.
- Pro Tip: Whisk continuously toward the end to keep the sauce smooth and prevent any sugar from sticking to the bottom.
Assemble in the Slow Cooker
- Pour a small amount of the cranberry sauce into the bottom of the slow cooker.
- Gently place the turkey meatballs on top.
- Pour the remaining cranberry sauce over the meatballs, making sure they’re evenly coated.
Cook Low and Slow
- Cover the slow cooker and cook on low for 4–5 hours, or on high for 2–3 hours.
- Check for doneness: meatballs should be cooked through and reach an internal temperature of 165°F (74°C).
Serve and Enjoy
- Carefully scoop the meatballs onto a serving dish and drizzle extra cranberry sauce on top.
- These turkey meatballs are fantastic over rice, mashed potatoes, or even as sliders on small buns.
Notes
Nutritional Value (per serving, approx.)
- Calories: 285 kcal
- Protein: 21 g
- Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Sugar: 17 g
- Sodium: 520 mg
- Cholesterol: 85 mg