Slow Cooker Gobbler Meatballs (Printer-Friendly)
Ground turkey and stuffing meatballs cooked low and slow in a cranberry chili sauce for rich, festive flavors.
# What You’ll Need:
→ Meatballs
01 -
2 (6 ounce) boxes stuffing mix (chicken, turkey, herb, or cornbread)
02 -
2 cups unsalted chicken stock, warmed
03 -
2 large eggs
04 -
2 pounds ground turkey
→ Sauce
05 -
28 ounce can jellied cranberry sauce
06 -
24 ounce jar chili sauce
07 -
4 tablespoons light brown sugar, packed
# Steps to Follow:
01 -
In a large bowl, combine stuffing mix with warmed chicken stock. Stir until fully absorbed, then let rest for 10 minutes.
02 -
Add eggs to the stuffing mixture and stir thoroughly to combine.
03 -
Gently fold ground turkey into the mixture until evenly distributed.
04 -
Preheat oven to 425°F. Line baking sheets with parchment paper. Form meatballs using 1.5 tablespoon portions and place on sheets spaced approximately 1 inch apart.
05 -
Bake in preheated oven for 12 to 15 minutes until lightly golden brown.
06 -
In a large bowl, whisk together jellied cranberry sauce, chili sauce, and brown sugar until blended; lumps are acceptable.
07 -
Transfer baked meatballs into an 8-quart slow cooker coated with cooking spray. Pour sauce evenly over meatballs and gently stir to coat.
08 -
Cover and cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours, stirring every 30 minutes to prevent sticking or burning.
09 -
Serve immediately either as an appetizer or with sides such as mashed potatoes and vegetables.
# Helpful Hints:
01 -
Baking the meatballs before slow cooking adds color and helps them maintain shape.
02 -
Stirring every 30 minutes prevents burning and promotes even cooking.
03 -
Leftover meatballs can be refrigerated for up to 4 days or frozen for up to 3 months.