Slow Cooker Gobbler Meatballs (Printer-Friendly)
Ground turkey and stuffing meatballs slow-cooked in a sweet-tangy cranberry chili sauce. Great for festive meals.
# What You'll Need:
→ Meatball Mixture
01 -
2 (6-ounce) boxes stuffing mix (chicken, turkey, herb, or cornbread flavor)
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 light brown sugar, packed
# Steps to Follow:
01 -
In a large bowl, combine the stuffing mix and warmed chicken stock, stirring until the liquid is fully absorbed. Let the mixture rest for 10 minutes.
02 -
Add the eggs to the stuffing mixture and stir until evenly combined.
03 -
Gently fold in the ground turkey until well incorporated with the stuffing mixture.
04 -
Preheat the oven to 425°F (220°C) and line sheet trays with parchment paper.
05 -
Shape the mixture into 1.5-tablespoon meatballs and place them about 1 inch apart on the prepared trays. Bake for 12 to 15 minutes until lightly golden.
06 -
Spray a 6-8 quart slow cooker with cooking spray and transfer the baked meatballs into it.
07 -
In a large bowl, whisk together the jellied cranberry sauce, chili sauce, and light brown sugar, allowing some lumps to remain.
08 -
Pour the sauce over the meatballs and gently stir to coat evenly.
09 -
Cover and cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours, stirring every 30 minutes to prevent burning.
10 -
Serve immediately after cooking completes.
# Extra Suggestions:
01 -
For best texture and to prevent disintegration, bake meatballs before slow cooking to add color and firm structure.
02 -
Stirring every 30 minutes during slow cooking prevents sauce from burning on the sides.
03 -
Leftovers can be refrigerated up to 4 days or frozen for up to 3 months; thaw overnight before reheating.