Made with turkey and cranberries, these slow cooker turkey meatballs are a fun twist on traditional Thanksgiving flavors! The meatballs are a little spicy, thanks to the pickled jalapenos, then slow-cooked for hours in a savory cranberry sauce. Serve them as an appetizer at your holiday party or with mashed potatoes and green beans for a hearty meal any night of the week!
Did you grow up with sweet and sour meatballs around the holidays? They're often cooked in a sauce made with grape jelly, which sounds unusual but actually tastes delicious! As a Dietitian, I wanted to bring this retro recipe into the future and adjust it to have more protein (and flavor).
These crockpot turkey meatballs are similar but with a totally different flavor profile. They're soft, tender, and a little spicy, and the cranberry sauce is much more savory than sweet! They have the best flavor and are fantastic for entertaining!
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Ingredients
- Lean ground turkey: This is a nice alternative to ground beef and is loaded with protein to keep you full!
- Panko bread crumbs: To absorb moisture as the meatballs cook.
- Pickled jalapeno: For a tangy pop of heat.
- Onion: Finely chopped onion adds a little sweetness and texture.
- Egg: To hold the meat mixture together.
- Grated Parmesan cheese: For a salty, savory flavor.
Cranberry Sauce
- Canned cranberry sauce: Look for the jelly-style sauce, not the whole berries.
- No-sugar-added ketchup: This will keep the sauce from being too sweet. You can also try using tomato sauce in a pinch.
- Soy sauce: For lots of umami flavor. Feel free to use low-sodium soy sauce or try a gluten-free alternative.
- Red wine vinegar: This will cut the richness and make the glaze pop.
- Minced garlic: Fresh is best!
See recipe card for quantities.
How to Make Slow Cooker Turkey Meatballs
Preheat: Preheat the oven to 400F degrees and line a baking sheet with parchment paper.
Form the meatballs: In a large bowl, combine all the meatball ingredients and mix well. Roll the meatball mixture into mini meatball sizes. (A cookie scoop is great for this!)
Bake: Place the meatballs onto a large baking sheet and cook for about 8 minutes or until lightly browned. This will help the meatballs stay together in the crockpot.
Make the sauce: While the meatballs cook, prepare the cranberry sauce. Whisk all the cranberry sauce ingredients together. Set aside. Spray the crockpot with cooking spray.
Add meatballs to slow cooker: After the meatballs are done, layer the browned meatballs in a single layer on the bottom of the slow cooker. Layer some of the cranberry sauce on top and repeat these steps until running out of meatballs and cranberry sauce.
Cook: Cover and cook on low heat for 2-4 hours (depending on the size of the meatballs) or until fully cooked to an internal temperature of 165F degrees.
Serve: Serve warm. Enjoy!
Hint: Don't skip the browning step! This is essential for the texture as the meatballs will be slow cooking in the cranberry sauce for hours. I like to bake them in the oven instead of browning in a large skillet to speed up the process.
Substitutions
For a gluten-free option, use gluten-free bread crumbs and use wheat-free tamari for the sauce.
Need to avoid dairy? Try dairy-free parmesan!
Variations
Use a different meat: Ground pork, chicken, or beef would all work well in these slow cooker meatballs. I like the mild flavor of chicken or turkey, which lets the flavors of the sauce stand out.
Play with the flavor profile: For even more flavor, add a dash of Worcestershire sauce to the meatball mixture. You can also add onion powder, garlic powder, etc., but I find that the sauce gives the meatballs plenty of flavor!
Increase the heat: There are pickled jalapenos in the turkey meatballs, but you can certainly make this dish spicier if you prefer! Add jalapenos or 1-2 teaspoons of red pepper flakes to the sauce. They'll release their heat as the mixture heats, so add less than you think you'll need.
Nutrition
Ground turkey is a great source of protein, which will energize you for longer and help you feel more satisfied after a meal.
This particular recipe is also lower in sugar than many slow cooker turkey meatball recipes. Although it uses cranberry sauce for sweetness and flavor, that's tempered by the low-sugar ketchup, soy sauce, and vinegar. It's the perfect mixture of protein and flavor without tasting too sweet!
Storage
Any leftover meatballs can be stored in an airtight container in the fridge for 3-4 days. They can also be frozen for later, then thawed and reheated. To reheat, microwave them for a few minutes or warm them in a small saucepan on the stove.
Top tip
Make a double batch! The leftovers freeze great and are a lifesaver on those busy weeknights or for your holiday entertaining.
FAQ
These juicy meatballs can be served in so many ways! They make a great appetizer, especially with a hunk of crusty bread and a piece of cheese. Pair them with your other favorite appetizers, veggie trays, and charcuterie boards for a delightful holiday party. They're especially wonderful alongside baked brie or slices of brie cheese pizza!
If you want to serve them as an entree, there are lots of options. Of course, they're great with traditional mashed potatoes and steamed green beans, but you can also use them to make the most delicious meatball subs, serve them over spaghetti squash or zucchini noodles, etc. They reheat really well, so they're great for meal prep!
This slow cooker turkey meatball recipe cooks on low heat for just 2-4 hours. Since the meatballs are bite-sized, they don't take much time to reach a safe internal temperature of 165 F.
Yes! I recommend cooking the meatballs first, then freezing them for later. Once cooked, the meatballs can be frozen with or without the sauce in a freezer-safe container for several months. Just thaw them in the fridge and warm them in a fresh batch of sauce, if desired. This makes them great for a last-minute meal during the busy times of the year or to have on hand for easy entertaining!
Related
Looking for more delicious recipes? Try these:
Pairing
These are my favorite dishes to serve with slow cooker turkey meatballs:
Cranberry Jalapeno Turkey Meatballs in the Slow Cooker
Ingredients
- 1 ½ pounds ground turkey
- ⅓ cup panko bread crumbs
- ⅓ cup pickled jalapenos finely chopped
- ½ cup onion finely chopped
- 1 egg
- ¼ cup grated parmesan cheese
Cranberry Sauce
- 14 ounces of canned cranberry sauce
- ¼ cup no-sugar-added ketchup
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 garlic clove minced
Instructions
- Preheat the oven to 400F degrees and line a baking sheet with parchment paper.
- In a large bowl combine all the meatball ingredients and mix well. Roll the meatball mixture into mini meatball sizes.
- Place the meatballs onto the baking sheet and cook for about 8 minutes or until lightly browned. This will help the meatballs stay together in the crockpot.
- While the meatballs cook, prepare the cranberry sauce. Whisk all the cranberry sauce ingredients together. Set aside. Spray the crockpot with cooking spray.
- After the meatballs are done, layer the meatballs in a single layer in the crockpot. Layer some of the cranberry sauce on top and repeat these steps until running out of meatballs and cranberry sauce.
- Cover and cook on low heat for 2-4 hours (depending on the size of the meatballs) or until fully cooked to an internal temperature of 165F degrees.
- Serve warm. Enjoy!
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