Description
These flavorful 5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs combine tender turkey meatballs with a tangy, sweet cranberry glaze made from cranberry-apple juice, honey, and soy sauce. Cooked slowly to perfection in a slow cooker, this dish offers an easy and delicious appetizer or main course perfect for busy weeknights or holiday gatherings.
Ingredients
Scale
Sauce Ingredients
- 1 cup 100% cranberry-apple juice
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 1/2 teaspoons cornstarch
Meatballs
- 1 (16-oz) bag frozen fully-cooked turkey meatballs
- 4 tablespoons sweetened dried cranberries (optional)
Instructions
- Prepare the sauce: In a small bowl, combine the cranberry-apple juice, low sodium soy sauce, and honey. Sprinkle the cornstarch on top and whisk everything together thoroughly until the cornstarch is fully dissolved and the sauce is smooth.
- Add meatballs and sauce to slow cooker: Place the frozen fully-cooked turkey meatballs into a 3.5-quart slow cooker. Pour the prepared cranberry glaze over the meatballs, and sprinkle the sweetened dried cranberries on top if using.
- Cook the meatballs: Cover the slow cooker with the lid and cook on high heat for 2 to 3 hours, or until the meatballs are heated through and hot in the center.
- Thicken the sauce: After cooking, remove the lid and continue to cook the meatballs uncovered for an additional 30 minutes to allow the sauce to thicken and develop a glaze-like consistency.
- Serve and enjoy: Once the glaze has thickened and the meatballs are thoroughly heated, serve them warm as a savory appetizer or main dish.
Notes
- Using fully-cooked frozen meatballs saves time and ensures even cooking.
- You can substitute turkey meatballs with chicken or beef if preferred.
- If you want a thicker glaze sooner, you can whisk an additional teaspoon of cornstarch dissolved in a little water into the sauce during the last 30 minutes of cooking.
- Adding dried cranberries is optional but adds a lovely chew and burst of sweetness to the dish.
- Leftovers keep well refrigerated for 3-4 days and reheat well in the microwave or stovetop.
