Slow Cooker Gobbler Meatballs (Printer-Friendly)
Ground turkey and stuffing meatballs slow-cooked in a flavorful cranberry and chili sauce.
# What You'll Need:
→ Meatballs
01 -
2 (6-ounce) boxes stuffing mix (chicken, turkey, herb, or cornbread)
02 -
2 cups unsalted chicken stock, warmed
03 -
2 large eggs
04 -
2 pounds ground turkey
→ Sauce
05 -
28-ounce can jellied cranberry sauce
06 -
24-ounce jar chili sauce
07 -
4 tablespoons packed light brown sugar
# Steps to Follow:
01 -
Combine stuffing mix and warmed chicken stock in a large bowl. Stir until liquid is fully absorbed, then let rest for 10 minutes.
02 -
Add eggs to the stuffing mixture and stir thoroughly to combine.
03 -
Gently fold ground turkey into the stuffing and egg mixture until evenly combined.
04 -
Set oven temperature to 425°F (220°C). Line baking sheets with parchment paper.
05 -
Shape mixture into 1.5-tablespoon portions and place on prepared sheets 1 inch apart.
06 -
Bake for 12 to 15 minutes until lightly golden brown.
07 -
Spray a 6-to-8-quart slow cooker with cooking spray and transfer baked meatballs into it.
08 -
Whisk together cranberry sauce, chili sauce, and brown sugar in a large bowl; small lumps are acceptable.
09 -
Pour sauce over meatballs and gently stir to ensure even coating.
10 -
Cover and cook on low for 4-5 hours or on high for 2-3 hours, stirring every 30 minutes to avoid burning.
11 -
Remove from slow cooker and serve immediately.
# Extra Suggestions:
01 -
Baking meatballs prior to slow cooking imparts color and helps maintain their shape.
02 -
Jellied cranberry sauce blends best with chili sauce and brown sugar, but whole berry can be used as an alternative.
03 -
Stirring every 30 minutes is essential to prevent sticking or burning during slow cooking.