Slow Cooker Gobbler Meatballs (Printer-Friendly)
Tender turkey and stuffing meatballs simmered in a tangy cranberry sauce for festive comfort.
# What You’ll Need:
→ Meatball Mixture
01 -
2 (6 oz) boxes stuffing mix (chicken, turkey, herb, or cornbread)
02 -
2 cups unsalted chicken stock, warmed
03 -
2 large eggs
04 -
2 lbs ground turkey
→ Sauce
05 -
28 oz can jellied cranberry sauce
06 -
24 oz jar chili sauce
07 -
4 tablespoons light brown sugar, packed
# Steps to Follow:
01 -
In a large bowl, combine stuffing mix and warmed chicken stock, stirring until liquid is absorbed. Let rest for 10 minutes.
02 -
Add eggs to the stuffing mixture and stir thoroughly to combine.
03 -
Gently fold ground turkey into the stuffing mixture until evenly mixed.
04 -
Preheat oven to 425°F. Line baking sheets with parchment paper.
05 -
Using a 1.5 tablespoon scoop, roll the mixture into meatballs and place them 1 inch apart on prepared sheets.
06 -
Bake meatballs for 12 to 15 minutes until lightly golden brown.
07 -
Spray an 8-quart slow cooker with cooking spray and transfer baked meatballs into it.
08 -
In a bowl, whisk together jellied cranberry sauce, chili sauce, and light brown sugar. Lumps are acceptable.
09 -
Pour prepared sauce over meatballs and gently stir to evenly coat.
10 -
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, stirring every 30 minutes to prevent burning.
11 -
Serve immediately once cooked through.
# Helpful Hints:
01 -
Baking meatballs before slow cooking enhances color and helps maintain shape.
02 -
Stirring every 30 minutes prevents burning in the slow cooker.
03 -
Leftovers can be refrigerated up to 4 days or frozen up to 3 months.
04 -
Reheat in slow cooker, air fryer oven, or microwave before serving.