Turkey Meatballs in Cranberry-Barbecue Sauce Photo
Turkey Meatballs in Cranberry-Barbecue Sauce

YIELD Makes 12 servings

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INGREDIENTS

1 can (16 ounces) jellied cranberry sauce
1/2 cup barbecue sauce
1 egg white
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)

PREPARATION:

Slow Cooker Directions

  1. 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.
  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. Cover; cook 3 hours. Transfer meatballs to serving plate; garnish, if desired. Serve with decorative appetizer picks.
This recipe appears in: Meat
NUTRITIONAL INFORMATION:
Serving Size: 2 meatballs with 2 tablespoons Sauce
Sodium 206 mg
Protein 7 g
Calories 137
Fiber 1 g
Carbohydrate 18 g
Cholesterol 19 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 27 %
DIETARY EXCHANGE:
Fat 1/2
Meat 1
Fruit 1

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