Description
These Slow Cooker Sweet & Spicy BBQ Cranberry Turkey Meatballs combine lean ground turkey with a flavorful blend of spices, baked in a homemade cranberry and spicy BBQ sauce. The meatballs are first browned in a skillet, then slow-cooked to perfection, resulting in tender, juicy bites with a tangy, slightly spicy sauce that’s perfect for parties or a comforting meal.
Ingredients
Scale
BBQ Cranberry Sauce
- 1 batch homemade cranberry sauce
- 1 ½ cups spicy BBQ sauce (or BBQ sauce of choice)
- 1 teaspoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ⅓ cup water
- ⅛ teaspoon cayenne pepper (optional, for a hint of spice)
Meatballs
- 1 pound 93% lean ground turkey (or ground chicken)
- 1 egg
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- ½ cup panko breadcrumbs
- ½ tablespoon ground sage
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- ¼ teaspoon allspice
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Prepare BBQ Cranberry Sauce: In the bowl of a 5 or 6-quart slow cooker, combine the homemade cranberry sauce, spicy BBQ sauce, apple cider vinegar, Worcestershire sauce, water, and cayenne pepper if using. Stir well until all ingredients are thoroughly mixed.
- Make the Meatballs: In a large bowl, add the ground turkey, egg, minced garlic, panko breadcrumbs, ground sage, dried thyme, ground cumin, allspice, salt, and freshly ground black pepper. Use clean hands to mix the ingredients thoroughly and form the mixture into 20 evenly sized meatballs.
- Brown the Meatballs: Heat a large deep skillet over medium-high heat and add the olive oil. Place the meatballs in the skillet, avoiding overcrowding — work in batches if necessary. Brown the meatballs on all sides, gently turning every few minutes using tongs or a fork. This process should take about 4-5 minutes total per batch. Once browned, transfer the meatballs carefully to the slow cooker bowl containing the cranberry BBQ sauce.
- Slow Cook: Using a spoon, gently pour some of the BBQ cranberry sauce over the meatballs in the slow cooker. Cover with the lid and cook on high for 2 to 3 hours, or on low for 6 to 7 hours, until the meatballs are fully cooked and tender.
- Serve: When the cooking time is complete, switch the slow cooker to the warm setting. Allow guests to serve themselves using toothpicks or place the meatballs on a serving plate. This recipe yields 20 meatballs, perfect for serving 10 people, with 2 meatballs each.
Notes
- Use lean ground turkey or ground chicken to keep the meatballs tender but healthy.
- For a vegetarian option, substitute meatballs with plant-based alternatives and use vegetarian Worcestershire sauce.
- Browning the meatballs before slow cooking adds extra flavor and helps them hold their shape better.
- The homemade cranberry sauce adds a fresh, natural tangy sweetness; canned versions may be used but flavor will vary.
- Adjust cayenne pepper amount to control spice level or omit for milder taste.
- To save time, meatballs can be pre-made and refrigerated or frozen before cooking.
Nutrition
- Serving Size: 2 meatballs (approx. 100g)
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
