Slow Cooker Turkey Meatballs

Slow Cooker Turkey Meatballs

With the sweet and tangy flavors of cranberry and orange, combined with the savory goodness of turkey meatballs, this slow cooker recipe is a crowd-pleaser and that's perfect for any occasion.

5 from 1 vote

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Course: Appetizer, main dish

Cuisine: American

Keyword: Slow Cooker

Prep Time: 5

Cook Time: 4

Total Time: 4 5

Servings:

Calories: 310kcal

Author: Sophie Viau

Equipment

1 slow cooker

Ingredients

1 package 2 lb frozen pre-cooked turkey meatballs
½ cup chili sauce
½ cup BBQ sauce
1 can 14 oz jellied cranberry sauce
¼ cup orange juice
1 teaspoon orange zest
2 teaspoons honey
2 tablespoons chopped fresh parsley or fresh basil

Instructions

Grease the inside of your slow cooker lightly to prevent sticking.
Place the frozen turkey meatballs in a large slow cooker.
Pour the other ingredients over the turkey meatballs in the slow cooker.
Gently stir the meatballs to ensure they are evenly coated with the sauce.
Cover the slow cooker with its lid and cook on low heat for 4-6 hours, or until the meatballs are heated through and the flavors have melded together.
If possible, stir the meatballs occasionally to make sure they are coated in the delicious sauce.
Once the meatballs are cooked through, and the glaze has thickened, you can serve them directly from the slow cooker.
Sprinkle the chopped parsley over the meatballs before serving. This adds a burst of freshness and color.
Serve the slow cooker meatballs with cranberry-orange glaze as an appetizer, over rice, or as a delicious party snack. They're sure to be a hit at any gathering!

Notes

Storage

If you have leftovers, allow the meatballs and sauce to cool to room temperature before refrigerating.

Place the meatballs and sauce in an airtight container. Ensure that the container is large enough to accommodate the meatballs and the glaze.

Refrigerate for up to 3-4 days.

Reheat refrigerated meatballs on the stovetop over medium heat until thoroughly warmed.

Nutrition