Slow Cooker Gobbler Meatballs (Print Version)
Ground turkey and stuffing blend with tangy cranberry sauce for a hearty, flavorful dish.
# Ingredients You'll Need:
→ Meatballs
01 -
2 (6-ounce) boxes stuffing mix (chicken, turkey, herb, or cornbread flavor)
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 packed light brown sugar
# Step-by-Step Instructions:
01 -
Combine stuffing mix and warmed unsalted chicken stock in a large bowl. Stir until liquid is fully absorbed. Let the mixture rest for 10 minutes to hydrate.
02 -
Add eggs to the stuffing mixture and stir thoroughly until evenly combined.
03 -
Gently fold in ground turkey until the mixture is well blended without overworking.
04 -
Preheat oven to 425°F. Line baking sheets with parchment paper. Form meatballs using approximately 1.5 tablespoons of mixture each, spacing them about 1 inch apart on the prepared sheets.
05 -
Bake meatballs for 12 to 15 minutes until lightly golden and cooked through.
06 -
In a large bowl, whisk together jellied cranberry sauce, chili sauce, and light brown sugar. Lumps are acceptable.
07 -
Place baked meatballs into a 6-8 quart slow cooker sprayed with cooking oil. Pour the prepared sauce over meatballs and gently stir to coat evenly.
08 -
Cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours, stirring every 30 minutes to prevent burning.
09 -
Serve immediately, pairing as desired with mashed potatoes, vegetables, or a green salad.
# Extra Tips & Details:
01 -
Baking the meatballs before slow cooking helps them retain shape and develop a golden exterior.
02 -
Stirring every 30 minutes during slow cooking is essential to prevent sticking and burning.
03 -
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.