Slow Cooker Gobbler Meatballs

Slow Cooker Gobbler Meatballs bring all the wonderful flavors of Thanksgiving into a cozy, easy to make dish. Combining ground turkey and classic stuffing, these meatballs are simmered in a tangy cranberry sauce that tastes like the perfect holiday meal in every bite. They work wonderfully as a main course paired with your favorite sides or as a crowdpleasing appetizer at any gathering.

I first made these during a busy holiday season and they quickly became a family favorite. Now they’re a go to when I want something festive without turning the kitchen upside down.

Ingredients

• Stuffing mix: any flavor such as chicken, turkey, herb, or cornbread works choose a brand with a good texture and fresh herbs for best flavor
• Unsalted chicken stock: helps moisten the stuffing mix without adding extra salt, allowing better control of seasoning
• Large eggs: bind the mixture so the meatballs hold together nicely
• Ground turkey: lean and mild, it pairs beautifully with the savory stuffing you can substitute with ground chicken or beef if you prefer
• Jellied cranberry sauce: gives the sauce a smooth texture and balanced sweetness whole cranberry sauce can be used but jellied works best overall
• Chili sauce: adds a tangy depth to the sauce a budget friendly brand is fine and won’t sacrifice taste
• Light brown sugar: just a touch enhances the cranberry and chili sauce flavors, balancing the sour and sweet

Instructions

Saturate the stuffing mix:

In a large bowl, add the stuffing mix and warm unsalted chicken stock. Stir well until the liquid is fully absorbed. Let the mixture sit for 10 minutes to fully hydrate, which ensures tender meatballs.

Combine the eggs and turkey:

Add eggs to the hydrated stuffing mixture and mix well. Then add the ground turkey and gently toss everything together until evenly combined, being careful not to overwork the mixture.

Shape and bake the meatballs:

Preheat your oven to 425 degrees Fahrenheit and line baking sheets with parchment paper. Using a tablespoon or a spring loaded scoop, roll the mixture into 1.5tablespoon balls. Arrange them about an inch apart on the prepared sheets. Bake for 12 to 15 minutes until the meatballs are lightly golden brown to develop flavor and hold their shape for slow cooking.

Prepare and combine the sauce:

While the meatballs bake, whisk together jellied cranberry sauce, chili sauce, and light brown sugar in a large bowl. Do not worry if there are lumps; they will dissolve during slow cooking.

Slow cook the meatballs:

Transfer the baked meatballs to an 8quart slow cooker sprayed with cooking spray. Pour the sauce mixture over the meatballs. Gently stir to coat all the meatballs evenly. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. Stir every 30 minutes to prevent the sauce from sticking and burning on the sides.

Serve and enjoy:

Once cooked, serve the Gobbler Meatballs hot. They pair beautifully with creamy mashed potatoes, steamed vegetables, or a fresh salad.

My favorite ingredient in this recipe is the chili sauce because it adds just the right tang and richness that makes these meatballs taste like a carefully crafted holiday feast. I always remember serving these at a family gathering where everyone was delighted by how familiar yet special they tasted.

Storage Tips

Store leftover meatballs in an airtight container in the refrigerator for up to four days. They retain their flavor and texture well when reheated gently on the stovetop or in the microwave. For longer storage, freeze meatballs in a single layer on a baking sheet before transferring to a freezer bag or container. They keep best for up to three months. Thaw overnight in the fridge for the best reheating results.

Ingredient Substitutions

Ground chicken works well if you want a milder meat taste or a leaner option. If you prefer a more robust meat flavor, ground beef is an easy swap but will change the texture slightly. Whole cranberry sauce can be used instead of jellied cranberry sauce but expect a chunkier sauce texture. Regular ketchup can replace chili sauce in a pinch if you add a splash of vinegar and a pinch of spices to mimic the tang.

Serving Suggestions

Serve these meatballs over creamy mashed potatoes or buttered egg noodles to soak up the cranberry sauce. Pair with roasted Brussels sprouts or green beans for a brightly colored plate. They also make a fantastic appetizer served warm in a slow cooker at parties with toothpicks for easy grabbing.

These Gobbler Meatballs are an easy festive dish perfect for gatherings or a cozy family meal. They can be made ahead and reheat well for leftovers.

Common Recipe Questions

→ Do the meatballs need to be baked first?

Baking the meatballs first helps them hold their shape and develop a golden crust, enhancing texture and flavor before slow cooking.

→ Can these be cooked on the stovetop instead?

Yes, you can first brown the meatballs on the stove, then add the sauce ingredients and simmer them together until fully cooked.

→ What sides pair well with these meatballs?

Mashed potatoes, steamed vegetables, or a fresh green salad complement the rich and tangy flavors nicely for a balanced meal.

→ Where can chili sauce be found?

Chili sauce is usually located in the condiment aisle near ketchup. Store brands often provide flavorful, budget-friendly options.

→ How can burning be prevented during slow cooking?

Cooking on low heat and stirring every 30 minutes helps avoid burning and ensures even cooking throughout.

→ What’s the best method to store leftovers?

Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight before reheating.

→ How should these meatballs be reheated?

Reheat using a slow cooker, microwave, or air fryer oven until warmed through to maintain texture and flavor.