If you’re hunting for a dish that’s both comforting and a little bit unexpected, you’re in the right place. This Slow Cooker Sweet & Spicy BBQ Cranberry Turkey Meatballs Recipe is exactly that—a delightful mix of tangy cranberry, smoky BBQ, and cozy spices all slow-cooked to juicy, tender perfection. I love this recipe not only because it’s a crowd-pleaser but also because it’s incredibly easy—you prep, toss it in the slow cooker, and do the rest later. Trust me, once you try these meatballs, they’ll become a go-to for weeknight dinners, potlucks, or even holiday gatherings.
Why You’ll Love This Recipe
- Effortless Slow Cooking: Prep in under 30 minutes and let the slow cooker do all the work.
- Unique Flavor Combo: The sweet & spicy cranberry BBQ sauce is a game-changer that balances tang, heat, and smokiness.
- Lean and Healthy: Using ground turkey keeps things lighter while keeping the meatballs juicy and flavorful.
- Family-Friendly: My kids absolutely adore these, and they’re perfect for feeding a crowd without the fuss.
Ingredients You’ll Need
The magic of this Slow Cooker Sweet & Spicy BBQ Cranberry Turkey Meatballs Recipe lies in the harmony of fresh and pantry ingredients. Each element plays its part, from the tartness of homemade cranberry sauce to the warmth of aromatic spices. Here are some tips to make the ingredient hunt super smooth.
- Homemade cranberry sauce: I swear by fresh cranberry sauce here—its natural tang makes all the difference compared to jarred varieties.
- Spicy BBQ sauce: Pick one with a good kick if you like heat, or mild if you’re feeding kids or sensitive palates.
- Apple cider vinegar: Adds a subtle tanginess that brightens the sauce beautifully.
- Worcestershire sauce: This adds a deeper, umami richness to the sauce—don’t skip it!
- Ground turkey (93% lean): Keeps meatballs tender without excess fat; you can swap for chicken if you prefer.
- Egg: The binder that holds the meatball mixture together for perfect texture.
- Garlic (fresh or powder): My personal favorite is freshly minced—it gives a punch of aromatic flavor that powder can’t quite match.
- Panko breadcrumbs: Light and airy, they help keep meatballs from getting dense or tough.
- Ground sage, dried thyme, cumin, allspice: These warm spices add layers of cozy flavor you might not expect but absolutely love.
- Salt and freshly ground black pepper: Essential for seasoning, so don’t skimp!
- Olive oil: For browning meatballs, giving that nice caramelized crust before they slow cook.
Variations
One of the things I enjoy about this Slow Cooker Sweet & Spicy BBQ Cranberry Turkey Meatballs Recipe is how adaptable it is. I often tweak the spices or sauce to suit the season or my mood, and I encourage you to do the same!
- Italian twist: Swap out BBQ sauce for marinara and add parsley and parmesan to the mix—my husband loves this variation.
- Gluten-free option: Use gluten-free breadcrumbs or crushed gluten-free crackers; it works like a charm.
- Extra heat: Add more cayenne or even a splash of hot sauce to the cranberry BBQ sauce if you prefer it fiery.
- Holiday flair: Toss in some finely chopped fresh rosemary or thyme for an herbal lift during festive dinners.
How to Make Slow Cooker Sweet & Spicy BBQ Cranberry Turkey Meatballs Recipe
Step 1: Prepare the Cranberry BBQ Sauce Base
Start by mixing your homemade cranberry sauce with the spicy BBQ sauce, apple cider vinegar, Worcestershire sauce, water, and a pinch of cayenne if you’d like a little heat. Stir those ingredients together directly in your slow cooker bowl. This blend is where the magic kicks in—it’s tangy, smoky, and just a touch sweet with a spicy bite.
Step 2: Mix and Shape the Turkey Meatballs
In a large bowl, combine ground turkey with egg, garlic, panko breadcrumbs, and all the warm spices—sage, thyme, cumin, allspice—as well as salt and pepper. I find using clean hands to gently mix ensures everything blends evenly without overworking the meat. Then shape the mixture into about 20 evenly sized meatballs. Smaller meatballs cook faster and have more surface for that delicious sauce to cling to.
Step 3: Brown the Meatballs
Heat olive oil in a large, deep skillet over medium-high heat. Brown the meatballs on all sides—don’t rush this; about 4-5 minutes total. This step locks in flavor and adds a wonderful texture contrast. Depending on your skillet size, do this in batches so the meatballs aren’t cramped, or you’ll steam them instead of browning.
Step 4: Slow Cook to Perfection
Transfer the browned meatballs gently into your slow cooker containing the cranberry BBQ sauce. Spoon some of the sauce over the top so every meatball gets cozy in that sweet and spicy goodness. Cover and cook on high for 2-3 hours or low for 6-7 hours. I usually go low and slow because it intensifies flavors and keeps turkey juicy.
Step 5: Serve and Enjoy
When time’s up, switch the slow cooker to warm and bring it to the table. You can serve these meatballs on toothpicks for a fun appetizer vibe or plate them up as a main dish. I promise the cranberry BBQ sauce will have everyone asking for seconds!
Pro Tips for Making Slow Cooker Sweet & Spicy BBQ Cranberry Turkey Meatballs Recipe
- Don’t Skip Browning: It makes a huge difference in developing flavor and texture for your meatballs before slow cooking.
- Use Fresh Garlic: For a more vibrant, deeper taste, fresh minced garlic beats powder every time in this recipe.
- Watch the Slow Cooker Timing: Cooking too long on high can dry out turkey meat, so aim for that sweet spot of 2-3 hours high or 6-7 low.
- Mix Gently: Overworking the meatball mix makes them tough, so handle with care when combining ingredients.
How to Serve Slow Cooker Sweet & Spicy BBQ Cranberry Turkey Meatballs Recipe
Garnishes
I like sprinkling fresh chopped parsley on top to add a pop of color and freshness. Sometimes I add a few thinly sliced green onions or even a pinch of extra crushed red pepper flakes for those who want more heat. A dollop of Greek yogurt on the side can also be a nice cooling contrast if your sauce gets spicy.
Side Dishes
Creamy mashed potatoes or fluffy quinoa are my go-to sides because they soak up the sauce wonderfully. Roasted Brussels sprouts or a crisp green salad add a nice fresh component. For a fun twist, I once served these meatballs over buttery sweet corn polenta, which was surprisingly amazing!
Creative Ways to Present
For holiday parties, I’ve served these meatballs on wooden skewers with a sprinkle of toasted pecans on top for crunch and a festive touch. Mini slider buns with a dab of cranberry sauce and greens make great handheld appetizers. If you want to go casual, just place them in a pretty bowl with toothpicks on the side and watch them disappear fast.
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. The sauce continues to soak into the meatballs overnight, making them even tastier when reheated the next day.
Freezing
I’ve frozen leftovers by portioning meatballs and sauce into freezer-safe bags. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or in the microwave. They freeze beautifully and keep their flavor and texture well.
Reheating
Reheat meatballs on low heat in a saucepan to keep them moist, adding a splash of water or broth if the sauce has thickened too much. Microwave works fine too, but slow reheating helps maintain their juicy texture better.
FAQs
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Can I make this recipe without a slow cooker?
Absolutely! You can simmer the sauce and meatballs on the stovetop in a large pan over low heat, covered, stirring occasionally for about 30-40 minutes until meatballs are cooked through and sauce is thickened.
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Can I use ground chicken instead of turkey?
Yes! Ground chicken works just as well and keeps the meatballs tender and light. Just be mindful that lean poultry can dry out faster, so don’t overcook them.
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How spicy are these meatballs?
The heat level is moderate thanks to the cayenne and spicy BBQ sauce, but it can easily be adjusted to your liking by adding more or less cayenne or choosing a mild BBQ sauce.
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Can I prepare the meatballs ahead of time?
Definitely! You can make and brown the meatballs ahead, then store them in the fridge overnight before adding to the slow cooker the next day.
Final Thoughts
I absolutely love how this Slow Cooker Sweet & Spicy BBQ Cranberry Turkey Meatballs Recipe combines comforting flavors with a unique twist—cranberries in BBQ sauce, who knew? When I first tried it, I made a double batch just to make sure we had leftovers, but honestly, they never lasted more than a couple of days. If you’re looking for a dish that’s easy, flavorful, and perfect for sharing with family or friends, you need to give this recipe a shot. I promise it’ll become one of those “must-make-again” dishes in your rotation!
Print
Slow Cooker Sweet & Spicy BBQ Cranberry Turkey Meatballs Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 20 meatballs (10 servings, 2 meatballs per serving) 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
Delicious slow cooker sweet and spicy BBQ cranberry turkey meatballs made with lean ground turkey and a homemade cranberry BBQ sauce. These meatballs are browned on the stovetop before being simmered in a tangy, flavorful sauce in the slow cooker for tender and juicy results. Perfect for parties, appetizers, or a cozy family meal.
Ingredients
BBQ Cranberry Sauce
- 1 batch homemade cranberry sauce
- 1 ½ cups spicy BBQ sauce (or BBQ sauce of choice)
- 1 teaspoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ⅓ cup water
- ⅛ teaspoon cayenne pepper (optional, for a hint of spice)
Meatballs
- 1 pound 93% lean ground turkey (or ground chicken)
- 1 egg
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- ½ cup panko breadcrumbs
- ½ tablespoon ground sage
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- ¼ teaspoon allspice
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Prepare the BBQ Cranberry Sauce. In the bowl of a 5 or 6-quart slow cooker, combine the homemade cranberry sauce, spicy BBQ sauce, apple cider vinegar, Worcestershire sauce, water, and optional cayenne pepper. Stir thoroughly until all ingredients are well mixed.
- Mix the Meatball Ingredients. In a large bowl, add the ground turkey, egg, minced garlic, panko breadcrumbs, ground sage, dried thyme, ground cumin, allspice, salt, and freshly ground black pepper. Use clean hands to gently mix everything until just combined without overworking the meat.
- Form Meatballs. Shape the mixture into approximately 20 evenly sized meatballs, about 1 to 1.5 inches in diameter each.
- Brown the Meatballs. Heat a large deep skillet over medium-high heat and add the olive oil. Place the meatballs in the skillet without overcrowding and brown them on all sides, turning gently every minute or so, for about 4-5 minutes total. Work in batches if needed.
- Transfer to Slow Cooker. Carefully transfer the browned meatballs into the slow cooker over the prepared sauce. Spoon some sauce over the meatballs to coat them well.
- Slow Cook the Meatballs. Cover and cook on high for 2-3 hours or low for 6-7 hours until the meatballs are cooked through and tender.
- Serve. When ready to serve, set the slow cooker to warm. Serve the meatballs hot with toothpicks as an appetizer or on plates as a main dish. This recipe yields about 20 meatballs, serving 10 people with 2 meatballs per serving.
Notes
- You can substitute ground chicken for turkey if preferred.
- If you don’t have homemade cranberry sauce, you can use store-bought, but homemade provides the best flavor.
- Adjust the cayenne pepper quantity or omit it based on your preferred spice level.
- For gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- The browning step helps lock in flavor and improve texture but can be omitted for a quicker prep; however, the meatballs may be less caramelized.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.
Nutrition
- Serving Size: 2 meatballs (approximately 120 grams)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1.5 g
- Protein: 20 g
- Cholesterol: 55 mg
