These Crock Pot Cranberry Meatballs are a piece of the holidays you can enjoy all year long! With a sweet-and-savory glaze made cranberry sauce and orange zest and thyme-sage-craisin turkey meatballs, here’s the perfect show-stopping appetizer for holiday parties and football Sunday.

The beauty of this recipe is a short 10 minutes or so for prep time, then dump it in the crock pot for effortless cooking!  You can serve out of the crock pot as is. Or whip up some mashed potatoes and a salad for an easy weeknight meal.

Why we love these ingredients

Ground turkey is an excellent source of lean protein, Vitamin B12, zinc and iron.

You may also know that turkey contains an amino acid called tryptophan. Tryptophan boosts serotonin, the “feel good” chemical in your brain which can lead to better sleep quality and improved focus and concentration levels. Another bonus? Tryptophan also keeps joints flexible and pain free.

Cranberries can improve gut bacteria and prevent the growth of Helicobacter pylori (H. pylori) bacteria in the stomach lining. It also contains antioxidants that help improve cholesterol levels and support healthy blood pressure. Research also shows that cranberries can help control harmful acids in the mouth and prevent tooth decay.

Greek Yogurt is a winner for gut health thanks to its high levels of probiotics. It’s rich in protein and contains such bone-building minerals as calcium magnesium and phosphorus 

Pro tips for easy prep

Ground turkey can taste bland and dry, so don’t be afraid to season it up! The dried cranberries in the meatballs add a level sweet and savory tang, while Greek yogurt delivers moisture and extra indulgent flavor. 

You can also use frozen meatballs if you want to save more time and effort. Jarred cranberry sauce makes this crockpot cook even easier. However, we will never talk you out of using homemade if you happen to have it on hand.

Both the sauce and the meatballs can be prepped the day before.  Mix up the turkey mixture and roll into balls, then loosely cover and refrigerate overnight. The sauce can also be prepared and stored, covered, and refrigerated overnight.  Then, put it all in the crockpot and you’re ready to rock.

Cranberry Glazed Turkey Meatballs

Meatballs

• 1 large egg
• 1/2 finely chopped sweet onion
• 1 tsp. garlic powder
• 2 Tbsp. Whole-Fat Greek yogurt
• 1 Tbsp. chopped fresh thyme leaves [or 1 tsp dry]
• 2 tsp. chopped fresh sage leaves [or 1 tsp dry]
• 2 tsp. Worcestershire sauce
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 3/4 cup dried cranberries
• 1 lb. ground turkey
• 1/2 cup plain panko breadcrumbs

Sauce

• 1 can [12 oz] canned cranberry sauce
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. pure maple syrup
• 1 Tbsp. whole grain mustard
• 1 tsp. finely grated orange zest
• 1/4 tsp. kosher salt
• Freshly ground black pepper
• 2 Tbsp. extra-virgin olive oil

Make the Meatballs

1. Into a large bowl, crack egg and beat with a fork until blended. Add onion, yogurt, thyme, sage, Worcestershire, salt, and pepper and beat with fork to combine. Add turkey, dried cranberries and breadcrumbs and mix with clean hands until combined.
   
2. Form turkey mixture into tablespoon-sized balls and transfer to a large plate.

Make the sauce

1. Mix all ingredients for the sauce in the crock pot. If the sauce is too tart, add brown sugar a teaspoon at a time until it’s the desired sweetness. Add meatballs to crock pot.  Stir to coat.
2. Cook on LOW for 6-8 hours or HIGH for 2-2 1/2 hours. Serve by itself or with mashed potatoes or rice.