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
Scale
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.
