Ingredients for Turkey Meatballs In Cranberry Barbecue Sauce
- Jellied Cranberry Sauce
- 1 cup barbecue sauce
- 1 large egg white
- Lean Ground Turkey
- 2 tablespoons chopped green onion
- 1 teaspoon orange zest
- Reduced Sodium Soy Sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground red pepper (optional)
- Nonstick Cooking Spray
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How to Make Turkey Meatballs In Cranberry Barbecue Sauce
- Combine 1 (14-ounce) can cranberry sauce and 1 cup barbecue sauce in a slow cooker.
- Cover and cook on high for 20-30 minutes, or until the cranberry sauce is melted and the mixture is hot, stirring every 10 minutes.
- Meanwhile, lightly beat 1 large egg white in a medium bowl.
- Add 1 pound ground turkey, 2 tablespoons chopped green onion, 1 teaspoon orange zest, 1 tablespoon soy sauce, 1/2 teaspoon black pepper, and 1/4 teaspoon ground red pepper (optional).
- Gently mix with your hands until well combined.
- Shape the mixture into 28 meatballs (approximately 1 ounce each).
- Spray a large nonstick skillet with nonstick cooking spray.
- Add the meatballs to the skillet and cook over medium heat for 8-10 minutes, or until no longer pink in the center, turning occasionally to brown evenly.
- Add the cooked meatballs to the heated cranberry barbecue sauce in the slow cooker.
- Gently stir to coat the meatballs evenly with the sauce.
- Reduce the heat to low, cover, and cook for 3 hours.
- Before serving, transfer the meatballs to a serving platter.
- Garnish as desired (optional).
- Serve with decorative picks (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
205g
Fat
14g
Carbs
18g
