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Lightened-Up Slow Cooker Cranberry Meatballs: Easy Party Recipe

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These lightened-up slow cooker cranberry meatballs are tender, juicy, and coated in a sweet-tangy sauce. Perfect for parties, they’re a healthier twist on a classic appetizer that everyone loves.

Ingredients

Scale
  • 1 ½ pounds lean ground turkey (93/7)
  • ½ cup plain panko breadcrumbs
  • 1 large egg, lightly beaten
  • ¼ cup finely grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 1 can (14 ounces) whole berry cranberry sauce
  • ½ cup chili sauce (like Heinz)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Make the sauce first. In a medium bowl, whisk together the whole berry cranberry sauce, chili sauce, brown sugar, apple cider vinegar, low-sodium soy sauce, Dijon mustard, and red pepper flakes if using. Set it aside.
  2. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  3. Make the meatball mixture. In a large mixing bowl, combine the ground turkey, panko breadcrumbs, beaten egg, grated Parmesan cheese, minced garlic, onion powder, salt, black pepper, and dried thyme. Use your hands to gently mix until just combined.
  4. Shape the meatballs. Using a small cookie scoop or tablespoon, portion the mixture into balls about 1 ½ inches in diameter. Roll gently between your palms. You should get about 30 to 32 meatballs. Place on the prepared baking sheet, spacing about an inch apart.
  5. Brown the meatballs. Bake for 10 to 12 minutes until golden brown on the outside but still slightly soft in the center.
  6. Transfer the browned meatballs to your slow cooker, trying to arrange in a single layer if possible.
  7. Pour the sauce over the meatballs. Gently stir to coat every meatball.
  8. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 ½ to 2 hours. Stir gently halfway through.
  9. Check for doneness: internal temperature should reach 165°F (74°C). If sauce is too thin, remove lid and cook on HIGH for 15-20 minutes to reduce.
  10. Serve warm from the slow cooker or transfer to a serving dish. Garnish with fresh parsley or chives if desired.

Notes

For best texture, brown the meatballs before adding to the slow cooker. Don’t overmix the meatball mixture to keep them tender. If you skip browning, the meatballs will be softer but still tasty. For a gluten-free version, use gluten-free panko and tamari. For dairy-free, omit Parmesan or use a dairy-free alternative.

Nutrition

Keywords: cranberry meatballs, slow cooker meatballs, lightened up meatballs, party appetizer, turkey meatballs, healthy meatballs

Find it online: https://coracooks.com/lightened-up-slow-cooker-cranberry-meatballs-easy-party-recipe/