YIELD Makes 12 servings
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|1||can (16 ounces) jellied cranberry sauce|
|1/2||cup barbecue sauce|
|1||pound 93% lean ground turkey|
|1||green onion with top, sliced|
|2||teaspoons grated orange peel|
|1||teaspoon reduced-sodium soy sauce|
|1/4||teaspoon black pepper|
|1/8||teaspoon ground red pepper (optional)|
Slow Cooker Directions
- Combine cranberry sauce and barbecue sauce in slow cooker. Cover; cook on HIGH 20 to 30 minutes or until cranberry sauce is melted and mixture is hot.
- 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.
- 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.
- Reduce heat to LOW. Cover; cook 3 hours. Transfer meatballs to serving plate; garnish, if desired. Serve with decorative appetizer picks.
|Serving Size:||2 meatballs with 2 tablespoons Sauce|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||27 %|
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