Thanksgiving Meatballs
Thanksgiving Meatballs are juicy, bite-sized crowd-pleasers made with ground turkey, breadcrumbs, and sage. They get browned under the broiler, then simmer in a sweet cranberry orange sauce in the slow cooker.
Thanksgiving Meatballs
4
servingsKeep the screen of your device on
Ingredients
- For the Meatballs
1 lb ground turkey
1/2 cup breadcrumbs
1 egg
1/4 cup finely chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground sage
- For the Sauce
1 can (14 oz) whole berry cranberry sauce
1/2 cup orange juice
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon cinnamon
Directions
- In a large bowl, combine ground turkey, breadcrumbs, egg, onion, garlic powder, salt, pepper, and sage. Mix until just combined, don’t overwork it.
- Roll into small meatballs (about 1 tablespoon each) and place on a lined baking sheet.
- Broil for 4 to 5 minutes per side, just until lightly browned.
- In a slow cooker, whisk together cranberry sauce, orange juice, brown sugar, Dijon mustard, Worcestershire, and cinnamon.
- Add the browned meatballs and gently stir to coat.
- Cover and cook on low for 3 to 4 hours, or until meatballs are cooked through and infused with flavor.
- Serve warm with toothpicks as an appetizer, or spooned over mashed potatoes for a hearty main dish.
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From cranberry-jalapeño dip to mini turkey melts, these appetizers prove you don’t have to overthink the starter course. Most can be made ahead, served at room temp, and devoured with zero utensils – exactly what you need on a day when the oven’s already at capacity.
Pick one or two (or three) and you’ll look like a Thanksgiving rockstar before the turkey even hits the table. If you make any of these, tag me on Pinterest or drop a comment so I can high-five you from afar. Happy snacking – and happy Thanksgiving.