Slow Cooker Gobbler Meatballs

Slow Cooker Gobbler Meatballs bring the essence of Thanksgiving to your table any time of the year. These meatballs combine ground turkey and flavorful stuffing, simmered in a sweet and tangy cranberry sauce that tastes like a holiday feast with every bite. Whether you want a unique appetizer or a comforting dinner, this recipe delivers that classic holiday comfort with ease.

I made these during a chilly weekend, and my whole family loved how familiar the flavors were wrapped up in meatball form. Now they ask for them when the holidays aren't even near.

Ingredients

• Stuffing mix: your choice of chicken, turkey, herb, or cornbread flavor adds texture and seasoning, pick a good quality box with fresh herbs
• Unsalted chicken stock: using unsalted helps control saltiness since stuffing mix already contains salt. Warmed to help soak the stuffing evenly
• Large eggs: bind the stuffing and turkey together for tender meatballs
• Ground turkey: lean and mild, but you could swap for ground chicken or beef depending on preference
• Jellied cranberry sauce: provides the signature tangy sweetness, jellied works best for even coating
• Chili sauce: adds a subtle, balanced kick and depth, affordable store brands work great without sacrificing flavor
• Light brown sugar: just enough to balance tartness without being overpowering. Optional if you want less sweetness

Instructions

Saturate the stuffing mix:

In a large bowl, add the stuffing mix and the warmed chicken stock. Stir everything together carefully until the liquid is fully absorbed. Let this sit for 10 minutes. This resting time plumps up the stuffing and gives it a soft, cohesive texture that will help the meatballs hold together.

Mix in eggs and turkey:

Add the eggs to the soaked stuffing and stir well to combine. Then add the ground turkey and gently mix everything until evenly blended but avoid overworking the meat to keep the meatballs tender.

Shape and bake the meatballs:

Preheat your oven to 425 degrees Fahrenheit. Line sheet trays with parchment paper to prevent sticking. Roll the meat mixture into 1.5-tablespoon sized balls, about the size of a golf ball. Arrange them on the sheet trays spaced roughly one inch apart so they brown evenly. Bake for 12 to 15 minutes until the outsides are lightly golden. This baking step helps the meatballs hold their shape in the slow cooker and improves their texture.

Prepare the sauce:

While the meatballs bake, combine the jellied cranberry sauce, chili sauce, and light brown sugar in a large bowl. Whisk until mostly smooth; lumps are fine as they will melt during cooking.

Slow cook the meatballs:

Transfer the baked meatballs to a slow cooker sprayed with cooking spray. Pour the cranberry sauce mixture over the top and gently stir to coat all the meatballs evenly with the sauce. Cover and cook on low heat for 4 to 5 hours or high heat for 2 to 3 hours. Make sure to stir every 30 minutes to prevent the sauce from burning and to keep the meatballs coated in sauce.

Serve warm and enjoy:

Once cooked, these meatballs are ready to serve as a festive appetizer or alongside mashed potatoes and steamed veggies for a full holiday-style dinner.

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My favorite ingredient has to be the jellied cranberry sauce because it melts beautifully into the chili sauce creating a luscious glaze. I remember making this for a family gathering where even the kids who usually shy away from cranberries asked for seconds. It brought such warmth and cheer to the table without the fuss of a full holiday spread.

Storage Tips

Store leftover meatballs in an airtight container in the refrigerator for up to four days. When refrigerating, keep the sauce and meatballs together so the meatballs don't dry out. For longer storage, freeze in airtight containers or freezer bags for up to three months. To reheat, thaw overnight in the fridge and warm gently in the slow cooker or microwave until heated through.

Ingredient Substitutions

Ground chicken or beef can replace turkey if preferred though turkey keeps it lighter and healthier. Whole berry cranberry sauce can be used instead of jellied but may make the sauce chunkier and less smooth. If you do not have chili sauce, try substituting with ketchup mixed with a little hot sauce and vinegar to mimic its unique tang, but the flavor will be slightly different.

Serving Suggestions

Serve these meatballs over creamy mashed potatoes and roasted vegetables like green beans or Brussels sprouts for a cozy meal. Alternatively, offer with crusty bread to soak up the sauce, or pop them on toothpicks at a party for an easy appetizer. A crisp green salad with vinaigrette pairs well to cut through the richness.

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These Slow Cooker Gobbler Meatballs are an easy way to enjoy holiday flavors any time of year. Make a double batch and freeze some for quick entertaining later.

Frequently Asked Questions About Recipes

→ Do I need to bake the meatballs before slow cooking?

Baking helps give the meatballs a golden color and prevents them from falling apart during slow cooking, enhancing both texture and appearance.

→ Can these meatballs be cooked on the stovetop instead?

Yes, cook the meatballs first in a pan, then simmer them in the cranberry and chili sauce over low heat to meld the flavors.

→ What sides pair well with these meatballs?

They go great with mashed potatoes, steamed vegetables, or a fresh green salad to balance the rich flavors.

→ Where can I find chili sauce for the sauce blend?

Chili sauce is usually found in the condiment aisle near ketchup and barbecue sauces. Affordable store brands work well without sacrificing flavor.

→ How do I prevent the meatballs from burning during slow cooking?

Cook on low heat if possible and stir gently every 30 minutes to scrape the sides, which helps avoid burning.

→ What is the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw in the fridge before reheating.