- Details
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Parent Category: Recipes
1 can (16 oz.) jellied cranberry sauce
1/2 cup barbecue sauce
1 egg white
1 lb. 93% lean ground turkey
1 green onion with top, sliced
2 tsp. grated orange peel
1 tsp. reduced sodium soy sauce
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper, optional
1. Combine cranberry sauce and barbecue sauce in crock pot/slow cooker. Cover; cook on HIGH heat setting
for 20 to 30 minutes or until cranberry sauce is melted and mixture is hot.
2. Meanwhile, place egg white in medium bowl; beat lightly. Add turkey, green onion, orange peel, soy sauce,
black pepper and ground red pepper, if desired; mix until well blended. Shape into 24 balls.
3. Spray large nonstick skillet with nonstick cooking spray. Add meatballs to skillet; cook over medium heat
8 to 10 minutes or until meatballs are no longer pink in center, carefully turning occasionally to brown evenly.
Add to heated sauce in slow cooker; stir gently to coat.
4. Reduce heat to LOW heat setting. Cover; cook 3 hours.
Transfer meatballs to serving plate; garnish, if desired. Serve with decorative picks.
