Crockpot Turkey Cranberry Meatballs for a Festive Dinner
Author:lilie
Total Time:8 hours 25 minutes
Yield:4 servings
Diet:Gluten-free
Description
Savor Crockpot Turkey Cranberry Meatballs for a festive dinner tender tangy bites with effortless simmering that wow guests and save you time
Ingredients
Ground turkey, 1 lb
Breadcrumbs or gluten-free oats, 1/3 cup
Finely chopped onion, 1/4 cup
Garlic, 2 cloves, minced
Egg, large, 1
Fresh parsley, chopped, 2 tablespoons
Cranberry sauce, 1/2 cup
Worcestershire sauce, 1 tablespoon
Salt, 1/2 teaspoon
Black pepper, 1/4 teaspoon
Low-sodium chicken broth or cranberry juice, 1/4 cup
Instructions
In a large bowl, combine the ground turkey, breadcrumbs/oats, onion, garlic, egg, parsley, salt, pepper, and optional warm spices. Use a gentle hand to mix—you want tender meatballs, not a dense loaf.
Shape the mix into about 1-inch meatballs. A small scoop helps keep them uniform for even cooking.
Optional browning: heat a light film of oil in a skillet and brown the meatballs for 2-3 minutes per side. You’re not cooking them through, just adding color and flavor.
Nestle the meatballs into the crockpot in a single layer or two; they’ll cook more evenly if they’re not crowded.
In a bowl, whisk together the cranberry sauce, broth (or cranberry juice), and Worcestershire sauce. Pour this glaze over the meatballs.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. The meat should reach an internal temperature of 165°F (74°C) and the sauce will look glossy and cling to the meatballs.
If you want a silkier sauce, remove the meatballs briefly and simmer the sauce on the stovetop for 5-7 minutes to thicken, then return the meatballs to the pot. Taste and adjust with a pinch more salt if needed.
Serve hot, spooning extra sauce over the meatballs. They’re delicious with starch or greens, and the sauce will thicken slightly as it rests.
