If you’re searching for a delightful, fuss-free dish that brings a burst of festive flavor to your table, the 5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs Recipe is an absolute game changer. This recipe combines the natural sweetness of cranberry and honey with the savory goodness of turkey meatballs, all cooked low and slow to perfection. The beautifully sticky, tangy glaze clinging to tender turkey meatballs makes every bite irresistible. Not only is this recipe incredibly simple, but it also requires minimal ingredients and effort, making it a perfect go-to for busy weeknights or holiday gatherings alike.
Ingredients You’ll Need
This recipe is a celebration of simplicity and flavor, relying on a handful of straightforward ingredients that come together to create an impressive dish. Each component plays a crucial role—the cranberry-apple juice provides sweetness and tartness, the soy sauce adds a hint of umami, honey brings smooth richness, cornstarch thickens the glaze perfectly, and the frozen turkey meatballs serve as a wholesome base for all those gorgeous flavors.
- 1 cup 100% cranberry-apple juice: Adds natural sweetness and vibrant fruitiness that forms the backbone of the glaze.
- 2 tablespoons low sodium soy sauce: Brings out depth and balances the sweetness with a subtle salty kick.
- 2 tablespoons honey: Creates a smooth, luscious glaze with a warm hint of honeyed sweetness.
- 1 1/2 teaspoons cornstarch: Helps to thicken the sauce ensuring it clings beautifully to each meatball.
- 1 (16-oz) bag frozen fully-cooked turkey meatballs: The star protein that’s quick and easy, providing lean flavor and great texture.
- 4 tablespoons sweetened dried cranberries (optional): Adds an extra festive pop of flavor and a chewy texture contrast when sprinkled on top.
How to Make 5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs Recipe
Step 1: Prepare the Glaze Mixture
Start by whisking together the cranberry-apple juice, low sodium soy sauce, and honey in a small bowl. Once combined, sprinkle the cornstarch on top and whisk thoroughly until the mixture is smooth and free of lumps. This glaze blend is key to making sure your meatballs get coated in a thick, glossy sauce that locks in flavor.
Step 2: Assemble Ingredients in the Slow Cooker
Pour the frozen fully-cooked turkey meatballs into your 3.5-quart slow cooker. Next, pour the freshly mixed glaze evenly over the meatballs, making sure each one starts soaking up that wonderful sauce. For an extra festive touch and some chewy texture, sprinkle the dried cranberries over the top—though this bit is totally optional, it really elevates the dish’s visual and flavor appeal.
Step 3: Slow Cook and Thicken the Sauce
Set your slow cooker on high and let those meatballs cook undisturbed for 2 to 3 hours or until warmed through right at the center. After the meatballs are piping hot, remove the lid and let them cook uncovered for an additional 30 minutes. This last step is essential—it allows the sauce to thicken perfectly, coating every single meatball with an irresistible sticky, tangy cranberry glaze.
How to Serve 5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs Recipe
Garnishes
To make your dish look more inviting and taste even better, try adding a few fresh garnishes. A sprinkle of chopped fresh parsley or green onions works beautifully to add a pop of color and freshness. If you didn’t use the dried cranberries while cooking, adding a few on top right before serving gives a delightful burst of sweetness and a beautiful visual contrast.
Side Dishes
These meatballs shine on their own but pairing them with the right side dishes takes your meal up several notches. Consider serving with fluffy mashed potatoes, creamy polenta, or even a simple quinoa salad. Roasted vegetables like Brussels sprouts or green beans balance the sweet and savory flavors, making for a well-rounded, comforting meal.
Creative Ways to Present
If you’re bringing these meatballs to a party or potluck, serve them in a warm slow cooker to keep them cozy and accessible for guests. Alternatively, arrange them on a decorative platter with toothpicks for a stylish appetizer. You can also spoon them over steamed rice or inside slider buns to create mouthwatering mini sandwiches that everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover cranberry glazed turkey meatballs taste fantastic, so store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them great for easy lunches or quick dinners throughout the week.
Freezing
You can absolutely freeze these meatballs to save for later. Place them in a freezer-safe container or bag, making sure to pour in the sauce as well. When stored properly, they will keep their flavor and texture for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftover or thawed meatballs gently in the microwave or on the stovetop over low heat. Add a splash of water or extra cranberry juice if the glaze thickened too much in the fridge to keep the sauce nice and saucy. Warm the meatballs until they are heated through but avoid overheating to keep the turkey tender.
FAQs
Can I use fresh turkey meatballs instead of frozen?
Absolutely! Fresh turkey meatballs can be used, but you’ll want to adjust the cooking time, probably shortening it since fresh meatballs cook faster than frozen. Make sure they are cooked all the way through before finishing the sauce.
Is it possible to make this recipe in an Instant Pot?
Yes, the Instant Pot can work well. Use the sauté function for the initial glaze prep, then add meatballs and sauce, seal the lid, and cook on high pressure for around 10 minutes. Finish by using the sauté mode to thicken the sauce as needed.
Can I substitute the cranberry-apple juice with something else?
If you don’t have cranberry-apple juice on hand, pure cranberry juice or a mix of apple juice with a splash of lemon juice can work as a substitute. Just be mindful of adjusting the sweetness to your taste.
Are the dried cranberries necessary?
Not at all! The dried cranberries are optional but they do add a lovely texture and a bit of vibrant, chewy sweetness that complements the glaze. If you prefer, you can omit them or swap with chopped fresh cranberries when in season.
Can I make this recipe vegetarian?
This recipe is designed with turkey meatballs in mind, but you could use plant-based meatballs to keep it vegetarian. Just ensure they are pre-cooked and adjust cooking times as required by the plant-based product’s instructions.
Final Thoughts
There is something truly special about the 5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs Recipe that makes it a keeper in your culinary repertoire. It’s a perfect blend of sweet, tangy, and savory that comes together quickly with hardly any effort, yet steals the show every time you serve it. Whether for an easy family dinner or a festive party appetizer, these meatballs promise to please every palate and bring joy around the table. Give it a try—you might just find your new favorite slow cooker recipe!
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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 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
These 5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs are a simple and flavorful appetizer or main dish perfect for holiday gatherings or anytime you want a delicious, easy-to-make meal. Made with fully-cooked turkey meatballs simmered in a sweet and tangy cranberry-apple juice glaze, these meatballs are tender, juicy, and bursting with holiday-inspired flavors.
Ingredients
Glaze 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 glaze: In a small bowl, combine the cranberry-apple juice, low sodium soy sauce, and honey. Sprinkle the cornstarch on top, then whisk everything together thoroughly until the cornstarch is fully dissolved and the mixture is smooth.
- Assemble in the slow cooker: Place the frozen fully-cooked turkey meatballs into a 3.5-quart slow cooker. Pour the prepared juice mixture evenly over the meatballs. If using, sprinkle the sweetened dried cranberries on top for added flavor and texture.
- Cook the meatballs: Cover the slow cooker 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: Remove the lid and continue cooking uncovered for an additional 30 minutes. This allows the sauce to reduce and thicken to a glaze consistency, coating the meatballs beautifully.
Notes
- You can substitute fresh cranberries for dried, but adjust sweetness as fresh cranberries are tart.
- Serve these meatballs as an appetizer with toothpicks or over rice or noodles for a main dish.
- For a thicker glaze, stir in an additional 1/2 teaspoon of cornstarch dissolved in a little water before the final 30 minutes cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
