If you’re craving something hearty, festive, and just a bit unexpected, these 5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs will be your new go-to. Packed full of sweet and tangy cranberry flavor balanced with savory turkey meatballs, this recipe proves that keeping it simple doesn’t mean sacrificing taste. Perfect for busy days when you want to throw something comforting in the slow cooker and come back to an irresistible meal, these meatballs shine whether for a holiday gathering or a cozy weeknight. You’ll love how the cranberry glaze transforms every bite into a delightful celebration of flavors.
Ingredients You’ll Need
This recipe relies on just a handful of simple yet essential ingredients, each bringing an important touch to the final dish. From the sweetness of cranberry-apple juice and honey to the savory depth provided by soy sauce, these ingredients work harmoniously to create a luscious glaze that coats the turkey meatballs perfectly.
- 1 cup 100% cranberry-apple juice: Provides a natural fruity tang and vibrant color to the glaze.
- 2 tablespoons low sodium soy sauce: Adds savory umami and balances the sweetness.
- 2 tablespoons honey: Offers natural sweetness and a sticky texture that helps the glaze cling.
- 1 1/2 teaspoons cornstarch: Thickens the sauce into a glossy finish that coats each meatball.
- 1 (16-oz) bag frozen fully-cooked turkey meatballs: The protein base that’s tender and ready to soak up all the flavors.
- 4 tablespoons sweetened dried cranberries (optional): Adds bursts of chewy sweetness and pretty pops of red, elevating the dish visually and taste-wise.
How to Make 5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs Recipe
Step 1: Create the delicious glaze
The magic starts by combining the cranberry-apple juice with soy sauce and honey in a small bowl, then sprinkling the cornstarch on top. Whisking it well at this stage ensures your glaze will thicken up beautifully as it cooks. This simple mixture is the heart of that vibrant cranberry flavor that will coat your meatballs in a rich, glossy sauce.
Step 2: Prepare the slow cooker
Next, add the frozen turkey meatballs directly into your 3.5-quart slow cooker — no thawing needed. Pour the luscious juice mixture over them, making sure each meatball gets some of that bright cranberry glaze. If you’re using dried cranberries, sprinkle them on top now to infuse an extra layer of sweetness and texture as everything cooks together.
Step 3: Slow cook and thicken the sauce
Cook on high for 2 to 3 hours until the meatballs are piping hot throughout, then remove the lid and finish cooking uncovered for 30 more minutes. This final step is key because it lets the sauce reduce and thicken into a sticky, flavorful glaze that perfectly hugs every meatball. The drying cranberries will plump up slightly, adding a little surprise bite in every mouthful.
How to Serve 5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs Recipe
Garnishes
To give your meatballs an extra pop of freshness and color, try sprinkling chopped fresh parsley or a few whole dried cranberries on top before serving. These little touches create visual appeal and highlight the festive cranberry theme beautifully.
Side Dishes
These meatballs pair wonderfully with simple sides that soak up their tangy sauce. Creamy mashed potatoes, fluffy rice pilaf, or even buttered egg noodles make excellent canvases. For a fresh contrast, a crisp green salad with a light vinaigrette can balance out the richness.
Creative Ways to Present
Turn your 5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs Recipe into party-friendly appetizers by serving them with toothpicks in a festive platter. You could also stuff them into soft slider buns with a little arugula for a creative sandwich twist everyone will rave about.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as the meatballs sit in their cranberry glaze, making them just as delicious if not better the next day.
Freezing
If you’d like to save these meatballs for later, freeze them in a freezer-safe container or bag for up to 2 months. Just be sure to cool them completely before freezing to maintain the best texture and flavor.
Reheating
To reheat, warm the meatballs gently in a saucepan over low heat, stirring occasionally to prevent sticking, until they’re heated through and the glaze is glossy again. You can also microwave them covered on medium power, checking every 30 seconds to avoid overcooking and drying out the turkey.
FAQs
Can I use fresh meatballs instead of frozen?
Absolutely! If you have fresh or homemade turkey meatballs, just adjust the cooking time so they cook fully and soak up the glaze. You might want to add a little extra time on low to ensure everything is perfectly heated through and the sauce thickens nicely.
Is the soy sauce necessary in the recipe?
Yes, the soy sauce is key to balancing the sweetness from the cranberry juice and honey with a savory depth. However, if you’re avoiding soy, you could try coconut aminos or a gluten-free tamari alternative to keep that umami flavor intact.
Can I make this recipe without dried cranberries?
Definitely! The dried cranberries are optional and purely for extra texture and bursts of sweetness, but the dish will still be delicious without them. The glaze alone provides plenty of cranberry flavor.
What size slow cooker is best for this recipe?
A 3.5-quart slow cooker works perfectly here, giving the meatballs enough space to cook evenly without crowding. If yours is larger or smaller, just adjust the cooking time as needed and keep an eye on how thick the glaze gets toward the end.
Can I double the recipe for a larger crowd?
Yes! Doubling the ingredients is easy and makes for fantastic party fare. Just make sure your slow cooker is large enough to accommodate the extra meatballs, or cook in batches to maintain the best glaze coverage and even cooking.
Final Thoughts
If you’ve been searching for a fuss-free dish that feels both comforting and festive, you’ve found it in this 5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs Recipe. It’s a fun way to elevate everyday turkey meatballs with a luscious, tangy glaze that requires almost no effort but delivers tons of flavor. Trust me, once you try making this, it will quickly become a standout recipe to share with friends and family year-round!
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5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs Recipe
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 to 8.8 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
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
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.
