{Turkey Meatball Recipe}
This turkey meatball recipe is a great combination of sweet and savory.
It is a light recipe adapted from a Cooking Light Recipe that
I found years ago, but have yet to find the original online.
I use turkey meat but you can also make these with
extra lean ground beef, depending on what your family prefers.
With the sauce, I find that you can make these meatballs
lighter with the ground turkey meat and not miss
on taste.
I have been making these meatballs for too long to count.
They are an easy go-to meal when you have all of the ingredients.
I have tried different brands and products,
but the ones I have pictured are tried and true for this recipe.
The first five ingredients are mixed together to create the meatballs.
The turkey meatballs are then gently placed in the crock pot.
The sauce is then created by ketchup, cranberry sauce, chili sauce,
brown sugar, lemon juice, and a dash of salt and pepper.
The sauce is generously poured over the meatballs.
Making sure all of them get some love, spread gently with a spoon.
Place the top on the crock pot and cook on low for 8-10 hours.
Your house will smell good and your tummy will be happy.
Dinner is served.
Enjoy!
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Turkey Meatball Recipe
Slow cooker turkey meatballs
Servings: 7
Ingredients
- 1 1/2 pounds lean ground turkey I prefer Jennie-O
- 1 cup bread crumbs
- 1/2 cup egg substitute or 2 eggs whites
- 1/2 yellow or sweet onion diced
- salt and pepper for taste.
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon or lemon juice
- 1 16 ounce can jellied cranberry sauce (Oceanspray)
- 1 12 ounce bottle of chili sauce (Heinz)
- 1/2 bag of no yolk egg noodles.
- light salt and pepper to taste.
Instructions
- Turn on the crockpot and line with crock pot liners or spray with cooking spray.
- In a small mixing bowl, combine first 5 ingredients and roll the mixture into the shaped of small meatballs.
- Place the meatballs at the bottom of the slow cooker.
- Then combine the ketchup, brown sugar, lemon juice, cranberry sauce, and chili sauce and mix together until smooth.
- Pour and spread across the top of the meatballs making sure they are covered.
- Place the lid on and cook for 8-10 hours on low.
- 20 minutes before the meatballs look to be done boil the water to cook the No Yolk Egg Noodles for 10 minutes.
- Optional sprinkle with a little parmesan cheese.
Notes
All crock pot's are different. Watch to make sure the meatballs are done. My crock pot usually cooks about a half and hour quicker than most and my meatballs take around 7 to 7 and a half hours to complete. Great light weeknight meal that you can set it and forget it.
Adapted from Cooking Light
Hi Nicole. Those meatballs look delish!! I am going to try the recipe today. I have 2 little guys that do not like anything spicy. Have you ever made them without the chili sauce? Can I substitute it with something else? Thanks for sharing your recipes;)
Thanks Jamie! The chili sauce actually doesn’t make the sauce spicy one bit. I think with the combo of cranberry, ketchup, and brown sugar- it is just in the back ground to make it a little bit more savory than all sweet. Madeline loves them…..and Mason well that is a whole other story (picky eater). But overall they are hit and they make great left overs.
Thanks Nicole! I followed your recipe exactly and the house already smells so yummy! Is it dinner yet? LOL;)
Jamie hope your family enjoyed the meatballs. They do make your home smell very good. Hope dinner was a success!
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