Cranberry Party Meatballs
Recipe type: Appetizer
These unique & tasty meatballs will be a party favorite! This recipe makes about 30 meatballs.
  • 2 cloves garlic, minced
  • ¼ cup fresh bread crumbs
  • 2 tbsp dried cranberries, finely chopped
  • 1 tsp crumbled dried sage (not ground dried sage)
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 egg, lightly beaten
  • 1 lb lean ground turkey
  • ½ cup finely chopped toasted pecans
  • 1 tbsp vegetable oil
  • ¼ cup grated onion
  • 1 cup jellied cranberry sauce
  • ¼ cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
  • 1 tbsp cider vinegar
  1. Use a 3½ to 4-quart slow cooker.
  2. In a large bowl, combine garlic, bread crumbs, cranberries, sage, salt, pepper, and egg. Let stand for 5 minutes.
  3. Add turkey and pecans. Mix well.
  4. Using about 2 tsp (10 ml) for each, shape into meatballs.
  5. In a skillet, heat oil over medium-high heat.
  6. Brown meatballs in two batches. The meatballs might still be pink inside but don't worry, they will finish cooking in the sauce.
  7. Transfer meatballs to slow cooker.
  8. In a saucepan, combine onion, cranberry sauce, broth, tomato paste, mustard and vinegar; bring to a boil.
  9. Reduce heat and simmer, stirring occasionally, for 5 minutes.
  10. Pour over meatballs.
  11. Cover and cook on low for 5 to 6 hours or on high for 2½ to 3 hours or until meatballs are no longer pink inside and sauce is thickened.
  12. Set the slow cooker to keep warm and let guests help themselves.
Recipe by Moms & Munchkins at