If you’re on the hunt for a cozy, crowd-pleasing dish with a festive twist, you’re going to adore this Cranberry BBQ Turkey Meatballs Recipe. It’s the perfect balance of juicy turkey meatballs bathed in a tangy, sweet, and smoky cranberry barbecue sauce that just hits all the right notes. When I first tried this, I was blown away by how the cranberry sauce adds a burst of brightness and depth—making this far from your average meatball! Keep reading because I’ll share all my best tips to help you nail this recipe every time.
Why You’ll Love This Recipe
- Perfect Holiday Twist: The cranberry barbecue sauce adds a festive zing that makes these meatballs unforgettable.
- Healthy and Flavorful: Ground turkey keeps things lean without sacrificing juicy, savory goodness.
- Slow Cooker Convenience: You can set it and forget it while the flavors marry beautifully over hours.
- Great for Parties or Weeknights: These meatballs are equally impressive as appetizers or family dinners.
Ingredients You’ll Need
Each ingredient in this Cranberry BBQ Turkey Meatballs Recipe is chosen to enhance flavor and texture while keeping your meatballs tender and bursting with flavor. I love combining almond flour for a light binder with a blend of spices to make these meatballs anything but boring!
- Ground turkey: Choose lean but not too dry – I usually go for 93% lean for the best juiciness.
- Egg: Acts as a binder to keep your meatballs together without making them dense.
- Almond flour: A great gluten-free binder that adds subtle nuttiness and moisture.
- Onion powder & paprika: These give a subtle depth and warmth that complement the turkey perfectly.
- Salt and pepper: Basic seasonings that bring out all the flavors.
- Garlic cloves: Fresh minced garlic packs a punch of savory flavor.
- Olive oil: For roasting and adding a touch of richness.
- BBQ sauce: I use a smoky BBQ sauce to balance the sweetness of the cranberries.
- Homemade cranberry sauce: This is the secret star — fresh, tart, and not too sweet.
- Ground mustard: Adds a subtle tang and complexity to the sauce.
- Worcestershire sauce: Brings an umami depth that ties everything together.
Variations
I like to tweak this Cranberry BBQ Turkey Meatballs Recipe depending on the occasion or what’s in the fridge. Feel free to make it your own—it’s all about enjoying every bite with a touch of your personality.
- Spicy kick: Add a pinch of cayenne or chili flakes to the meat mixture for a subtle heat that my family loves.
- Gluten-free: Almond flour already makes this recipe gluten-free, but you can swap it with oat flour if preferred for different texture.
- Vegetarian option: Replace turkey with a plant-based ground substitute but keep the sauce the same for bursting flavors.
- Make it mini: Roll smaller meatballs for bite-sized party appetizers—they’ll disappear fast!
How to Make Cranberry BBQ Turkey Meatballs Recipe
Step 1: Mix your meatball ingredients gently but thoroughly
Start by combining your ground turkey, whisked egg, almond flour, onion powder, paprika, salt, pepper, and minced garlic in a large mixing bowl. I love using my hands here—it helps me feel when everything’s just right, not overworked but well combined. Overmixing can make the meatballs tough, so keep it gentle! A good guideline is to stop as soon as the mixture looks uniform, then let it rest for a few minutes while you preheat the oven.
Step 2: Shape and bake the meatballs
I like using a tablespoon scoop to keep all the meatballs evenly sized, which helps them cook evenly as well. Roll each ball gently in your hands—not too tight—and place them on a parchment-lined sheet pan. Drizzle some olive oil over the pan or lightly brush the meatballs—this helps the outside crisp up nicely in the oven. Bake at 400°F for about 15-20 minutes or until a meat thermometer shows 165°F inside. This step seals in the juices and ensures they hold up during slow cooking.
Step 3: Whisk together the cranberry BBQ sauce
While your meatballs are baking, it’s time to make the sauce that really sets this recipe apart. Whisk together your homemade cranberry sauce with BBQ sauce, ground mustard, and Worcestershire sauce until smooth and glossy. I discovered this combo when looking for a way to keep the sauce from being too sweet or too smoky alone—the mustard adds just the right tang.
Step 4: Slow cook your meatballs in the sauce
Once the meatballs come out of the oven, transfer them carefully to your slow cooker. Pour the cranberry BBQ sauce over them and gently toss to coat every meatball evenly. Set your slow cooker to low and cook for 4-6 hours or on high for 2-3 hours. This slow cooking step lets the flavors soak in and the sauce thicken beautifully around each meatball. Plus, it keeps them wonderfully moist and tender.
Step 5: Serve and enjoy!
I love serving these warm, garnished with thinly sliced green onions for a pop of fresh color and flavor, alongside toothpicks if I’m serving them as appetizers. Trust me, they’ll disappear quickly!
Pro Tips for Making Cranberry BBQ Turkey Meatballs Recipe
- Don’t overmix the meat: Mixing gently ensures tender meatballs instead of dense ones.
- Use a thermometer: I always check for 165°F to prevent undercooking or drying out the meat.
- Test your sauce balance: Adjust sweetness or tanginess by tweaking cranberry and mustard amounts based on taste.
- Slow cook timing matters: Use the low setting for a slow flavor infusion, but high works great when short on time.
How to Serve Cranberry BBQ Turkey Meatballs Recipe
Garnishes
I’m all about simple garnishes that brighten the plate—thinly sliced green onions add freshness and a nice bite, while a sprinkle of freshly chopped parsley also works beautifully. Sometimes I add a tiny drizzle of extra BBQ sauce if everyone is craving an extra saucy meatball!
Side Dishes
These meatballs pair wonderfully with creamy mashed potatoes or buttery polenta to soak up all that luscious sauce. For something lighter, roasted vegetables like Brussels sprouts or green beans provide a nice contrast. My family also loves a crisp coleslaw alongside for some texture and tang.
Creative Ways to Present
For holiday parties, I’ve arranged these meatballs on a stylish platter with cocktail toothpicks and small bowls of extra cranberry BBQ sauce for dipping. Another favorite is serving them on mini slider buns topped with coleslaw for handheld sandwiches—instant crowd-pleasers!
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store leftover meatballs and sauce together in an airtight container in the fridge. I find they stay moist and flavorful for up to 4 days, making for easy next-day lunches or quick dinners.
Freezing
This Cranberry BBQ Turkey Meatballs Recipe freezes like a charm. After baking and cooling, freeze the meatballs on a tray first to avoid sticking, then transfer to a freezer bag or container. Freeze the sauce separately if you prefer. When you’re ready, thaw overnight in the fridge and reheat gently.
Reheating
I reheat leftovers slowly on the stovetop over low heat or in the microwave with a splash of water or extra sauce to keep the meatballs juicy. Avoid overheating to prevent drying out the turkey. Slow reheating maintains that lovely tender texture and saucy richness.
FAQs
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Can I use ground chicken instead of turkey for this recipe?
Absolutely! Ground chicken works well as a substitute and has a similar mild flavor and leanness. Just keep an eye on cooking time and internal temperature, ensuring it reaches 165°F for safety.
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Is it possible to make this recipe without a slow cooker?
Yes! After baking the meatballs, you can simmer them gently on the stovetop in the cranberry BBQ sauce over low heat for about 20-30 minutes until the flavors meld and sauce thickens.
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Can I use store-bought cranberry sauce?
Store-bought cranberry sauce can be used in a pinch, but I recommend a brand that isn’t overly sweet and has ripe cranberries for the best balance. Homemade just gives that fresh punch I love.
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How do I prevent the meatballs from falling apart?
Mix the ingredients just until combined without overworking, use the egg and almond flour as binders, and firm but gentle shaping helps. Also, baking before slow cooking sets the structure perfectly.
Final Thoughts
I absolutely love how this Cranberry BBQ Turkey Meatballs Recipe brings a fresh, festive flair to a classic comfort food. It’s one of those dishes that’s easy to make but always impresses and makes people smile at the table. Whether you’re cooking for a holiday gathering or a weeknight dinner with the family, these meatballs hit the sweet spot of flavor, texture, and convenience. I hope you enjoy making and sharing this recipe just as much as I do—happy cooking, friend!
Print
Cranberry BBQ Turkey Meatballs Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 20 meatballs
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
These Slow Cooker Cranberry BBQ Meatballs combine tender ground turkey meatballs baked to perfection and simmered in a tangy, sweet cranberry barbecue sauce. Perfect as a hearty appetizer or a flavorful main dish, they meld the tartness of cranberries with savory spices for a comforting and festive meal.
Ingredients
Meatballs
- 1 pound ground turkey
- 1 egg, whisked
- 1/2 cup finely ground almond flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic, finely minced
- 1 tablespoon olive oil
Sauce
- 2 cups bbq sauce
- 1 batch homemade cranberry sauce
- 1/2 teaspoon ground mustard
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
- Mix Meatball Ingredients: In a mixing bowl, combine the ground turkey, whisked egg, almond flour, onion powder, paprika, salt, pepper, and minced garlic. Use your hands to gently mix the ingredients until they are well incorporated but do not overwork the mixture to keep meatballs tender.
- Shape Meatballs: Using a tablespoon measure, scoop out the meat mixture and roll it into uniform meatballs. You should be able to form about 20 meatballs in total.
- Bake Meatballs: Drizzle olive oil over the prepared sheet pan, place the meatballs evenly spaced on it, and bake in the preheated oven for 15-20 minutes or until an instant-read thermometer inserted into the center registers 165 degrees Fahrenheit, indicating they are fully cooked.
- Make Sauce Mixture: While the meatballs are baking, whisk together the homemade cranberry sauce, bbq sauce, ground mustard, and Worcestershire sauce in a bowl until thoroughly combined. Set aside.
- Combine Meatballs and Sauce: After baking, transfer the cooked meatballs to the base of your slow cooker. Pour the prepared sauce over the meatballs and gently toss to coat all meatballs in the sauce evenly.
- Slow Cook: Cover the slow cooker and cook the meatballs on low for 4-6 hours or on high for 2-3 hours to allow flavors to meld and the sauce to thicken slightly.
- Serve: Serve the meatballs warm, optionally garnished with thinly sliced green onions. Provide toothpicks for easy serving as an appetizer or enjoy as a main dish.
Notes
- This recipe uses ground turkey for a leaner option, but ground beef or pork can also be substituted.
- Homemade cranberry sauce adds fantastic freshness and tartness; canned cranberry sauce can be used in a pinch but will alter flavor slightly.
- For extra flavor, consider adding finely chopped onions or herbs like parsley to the meatball mixture.
- Make sure the meatballs reach an internal temperature of 165°F to ensure they are cooked through safely.
- The slow cooker step is essential to infuse the meatballs with the cranberry BBQ sauce flavor and keep them moist.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 4 meatballs
- Calories: 520
- Sugar: 62.4 g
- Sodium: 1218.6 mg
- Fat: 11.5 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 8.7 g
- Trans Fat: 0.1 g
- Carbohydrates: 87.3 g
- Fiber: 9 g
- Protein: 21.3 g
- Cholesterol: 99.8 mg
