The Ultimate Holiday Appetizer: Cranberry Turkey Meatballs!
We all love the classic holiday pairing of roast turkey and cranberry sauce. But what if we took those beloved flavors and transformed them into the most incredible, crowd-pleasing appetizer? Say hello to these tender, juicy turkey meatballs, slow-cooked to perfection and drenched in a rich, tangy cranberry gravy. This is the recipe that will have your guests seriously impressed and coming back for seconds (and thirds)!
Ingredients
• For the Meatballs
• 1/4 cup / 55 g ghee or other healthy cooking fat, divided
• 1 small / 70 g yellow onion, chopped
• 2 cloves garlic, minced
• 1.1 lbs / 500 g ground turkey
• 1 large egg
• 2 tbsp / 16 g coconut flour or 1/2 cup / 50 g almond flour
• 1/2 tsp dried thyme
• 2 tbsp / 8 g freshly chopped parsley, plus more for garnish
• 1/2 tsp fine sea salt, or to taste
• 1/4 tsp ground black pepper
• For the Cranberry Sauce
• 1/2 cup / 125 g Cranberry Sauce
• 1/2 cup / 120 ml chicken stock
Instructions
1. Sauté the Aromatics: In a large skillet, melt 2 tablespoons of the ghee over medium-high heat. Add the chopped onion and cook for 5-8 minutes until lightly browned. Stir in the minced garlic and cook for one more minute until fragrant. Set aside to cool slightly.2. Mix and Form Meatballs: In a large bowl, combine the ground turkey, egg, your choice of flour, thyme, fresh parsley, salt, pepper, and the cooked onion and garlic mixture. Mix gently with your hands until just combined—be careful not to overmix! Roll the mixture into 20 evenly sized meatballs.3. Brown the Meatballs: Add the remaining 2 tablespoons of ghee to the same skillet over medium heat. Once hot, carefully place the meatballs in a single layer, working in batches if needed. Brown them for about 2 minutes per side, turning until they are golden on all sides. Transfer the browned meatballs to your slow cooker.4. Create the Sauce: Pour the cranberry sauce and chicken stock into the hot skillet. Bring to a boil, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for one minute to combine.5. Slow Cook to Perfection: Pour the cranberry sauce mixture over the meatballs in the slow cooker. Cover and cook on low for 3 to 4 hours, until the meatballs are tender and the sauce has thickened slightly.6. Serve and Garnish: Garnish with a sprinkle of fresh parsley and serve warm with your favorite sides, like my Make-Ahead Slow Cooker Mash!
Nutritional Information
• Nutrition Per Serving (5 Meatballs)
• Total Carbs: 6.7 g
• Fiber: 2.2 g
• Net Carbs: 4.5 g
• Protein: 24.4 g
• Fat: 31.9 g
• Energy: 413 kcal
• Macronutrient Ratio: Calories from carbs (5%), protein (24%), fat (71%)
Pro Tips
• Don’t skip the browning step! Searing the meatballs before they go into the slow cooker creates a delicious crust and deepens the overall flavor of the dish.
• For an extra flavorful sauce, use the same skillet to make the sauce after browning the meatballs. Scrape up all those tasty browned bits (the fond) from the bottom of the pan.
• These meatballs are perfect for meal prep! They can be prepared ahead of time and frozen (either raw or cooked) for up to 3 months.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. They reheat beautifully!
FAQ
Q: Can I make these cranberry turkey meatballs ahead of time
A: Yes, these meatballs are perfect for meal prep. The recipe notes that you can prepare them ahead and freeze them, either raw or cooked, for up to 3 months.
Q: Is it necessary to brown the meatballs before slow cooking them
A: Yes, the recipe strongly recommends browning the meatballs before they go into the slow cooker. This step creates a delicious crust and deepens the overall flavor of the dish.
Q: What kind of flour should I use for this recipe
A: This recipe is gluten-free and uses either 2 tablespoons of coconut flour or 1/2 cup of almond flour to bind the meatballs.
Q: How long can I store the leftovers
A: You can store leftover meatballs in an airtight container in the refrigerator for up to 4 days. They reheat beautifully.
