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Perfect Slow Cooker Cranberry Orange Turkey Meatballs

slow cooker cranberry orange turkey meatballs - featured image
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These tender, flavorful turkey meatballs are cooked directly in a sweet-tart cranberry orange sauce in the slow cooker. No browning required, making them the ultimate hands-off appetizer or dinner.

Ingredients

Scale
  • 2 pounds ground turkey (93% lean)
  • 1 cup plain breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest of 1 large orange
  • 1 can (14 ounces) whole berry cranberry sauce
  • 1/2 cup orange juice
  • 1/4 cup brown sugar, packed
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon grated fresh ginger (optional)
  • Pinch of red pepper flakes
  • Fresh parsley or cilantro, chopped (for garnish)
  • Orange zest and thin orange slices (for garnish)
  • Toasted sesame seeds (optional, for garnish)

Instructions

  1. Lightly spray the inside of your slow cooker with nonstick cooking spray. Set to HIGH for 2-3 hours or LOW for 4-5 hours.
  2. In the slow cooker, combine whole berry cranberry sauce, orange juice, brown sugar, soy sauce, apple cider vinegar, grated ginger, and red pepper flakes. Whisk until smooth.
  3. In a large bowl, combine ground turkey, breadcrumbs, beaten eggs, Parmesan cheese, fresh parsley, garlic powder, onion powder, salt, pepper, and orange zest. Mix gently with your hands until just combined.
  4. Form the mixture into 1.5-inch meatballs (about 28-32 meatballs) and place them directly into the sauce in the slow cooker.
  5. Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours. Gently stir halfway through. Meatballs are done when internal temperature reaches 165°F.
  6. Taste sauce and adjust seasoning if needed. Garnish with fresh parsley, orange zest, and toasted sesame seeds. Serve directly from the slow cooker or transfer to a platter.

Notes

For a thicker sauce, remove meatballs and stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook on HIGH for 10-15 minutes. Meatballs can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker meatballs, turkey meatballs, cranberry orange meatballs, holiday appetizer, game day recipe

Find it online: https://lumalunch.com/perfect-slow-cooker-cranberry-orange-turkey-meatballs/