The book I got this recipe from touts them as satisfying your craving for Thanksgiving, while that may be true, I think they are a great appetizer if you are having a small get together, a game night, or a nice accompaniment to stuffing – if you are really hankering for that Thanksgiving flavor.
Begin by combining ground turkey along with panko breadcrumbs, an egg, chopped onion, sage and salt. Gently mix to combine. I used a cookie scoop to scoop the mixture and then rolled it into golf ball-sized meatballs. I baked them in a 425 F preheated oven on a parchment lined baking sheet for about 15 minutes.
While the meatballs were in the oven I combined a can of jellied cranberry sauce and chili sauce in the insert of my slow cooker and stirred it until the cranberry sauce had completed broken down and the two ingredients were well combined. Once the meatballs were cooked I added them to the sauce and gently mixed them in. I covered the slow cooker and cooked it on low for 90 minutes, until the sauce was heated.
Ingredients: 1 lb. ground turkey 3/4 cup panko breadcrumbs 12 cup finely chopped yellow onion 1 teaspoon ground sage 1 teaspoon salt 1 14 oz. can jellied cranberry sauce 3/4 cup chili sauce Directions: Preheat the oven to 425 F. Line a baking sheet with parchment paper. In a large bowl combine all of the ingredients except the cranberry sauce & chili sauce. Gently mix the turkey mixture until just combined and roll into golf ball-sized meatballs. Place the meatballs on the baking sheet and bake for 12-15 minutes, until browned and cooked through. In a slow cooker mix the cranberry sauce and chili sauce together. Add the meatballs gently toss with the sauce. Cover and cook on low for 90 minutes. Recipe adapted from Slow Cooker Family FavoritesSlow Cooker Turkey Meatballs in a Cranberry Chili Sauce
Bead Yarn & Spatula 