Cooking Time:
3 hoursServings:
12
Ingredients
16 oz. jellied cranberry sauce1/2 c. Spicy BBQ sauce
1 egg, lightly beaten
1 lb. ground turkey
1/3 c. plain, dry breadcrumbs
1 green onion, finely chopped
2 tsp. orange zest
1 tsp. Worcestershire sauce
1/4 tsp. black pepper
1/2 tsp. smoked paprika
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!
- Combine cranberry and BBQ sauces in a 6-Quart slow cooker.
- Cover and turn on HIGH heat while you prepare the meatballs.
- Combine egg, ground turkey, breadcrumbs, green onion, orange zest, Worcestershire sauce, pepper and smoked paprika in a large bowl.
- Mix well with clean hands and shape into 1-inch round balls, about 24 total. (they will be sticky!)
- Optional step: Lightly brown meatballs over medium-high heat for one minute per side.
- Remove lid and stir sauce in the slow cooker.
- Place browned or uncooked meatballs in the slow cooker and carefully spoon a bit of the sauce over top. (do not stir the meatballs at this point – they will fall apart!)
- Cover and cook on LOW for 3 -4 hours.
Happy Crocking!
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XOXO,
Jenn
These were fantastic! I only had fresh cranberries, which I put into the crockpot with 1 c sugar and 1 c water for a few hours before adding the bbq sauce. I used honey garlic bbq sauce and I was worried that it would be too much. But it turned out GREAT!
I just tried to put these together for a party tonight. The meatball mixture seemed mushy rather than stiff so I added a couple extra crackers. They still didn’t hold together and flattened out into little patties in the frying pan. I’m cooking the mixture up into a meatloaf and will be heading out to the store in a bit to find ingredients for something different to make for this evening. Very disappointed.