Turkey Meatballs in Cranberry-Barbecue Sauce Slow Cooker Recipe
< 30 minutes
1 can (16 ounces) jellied cranberry sauce
½ cup barbecue sauce
1 egg white
1 pound 93% lean ground turkey
1 green onion, sliced
2 teaspoons grated orange peel
1 teaspoon reduced-sodium soy sauce
¼ teaspoon black pepper
⅛ teaspoon ground red pepper (optional)
Nonstick cooking spray
Combine cranberry sauce and barbecue sauce in your Crockpot slow cooker. Cover; cook on HIGH 20 to 30 minutes or until cranberry sauce melts and mixture is heated through.
Meanwhile, place egg white in large bowl; beat lightly. Add turkey, green onion, orange peel, soy sauce, black pepper, and ground red pepper, if desired; mix until well blended. Shape into 24 meatballs.
Spray large skillet with cooking spray. Add meatballs; cook over medium heat 8 to 10 minutes or until meatballs are browned. Add to slow cooker; stir gently to coat.
Set slow cooker to LOW. Cover; cook on LOW 3 hours.