Cranberry Meatballs Recipe
Tender turkey meatballs simmered in a sweet and tangy cranberry sauce with chili, brown sugar, and lemon juice—perfect for holidays or weeknight dinners.
6 Servings
Ingredients
For the meatballs:
- 2 lbs pre-cooked turkey meatballs
For the sauce:
- 1 12 oz bottle chili sauce
- 1 14 oz can jellied cranberry sauce
- 3 tablespoons brown sugar
- Juice of 1 lemon
Instructions
Stovetop Method:
- In a large saucepan set over medium heat, combine the chili sauce, cranberry sauce, brown sugar, and lemon juice. Stir continuously until the mixture is smooth and the cranberry sauce has melted into the chili sauce.
- Add the turkey meatballs to the pan. Stir gently to coat the meatballs evenly with the sauce.
- Cook for 10–12 minutes, or until the meatballs are fully heated through and the sauce has thickened slightly. Serve immediately.
Slow Cooker Method:
- In the insert of a slow cooker, add the chili sauce, cranberry sauce, brown sugar, and lemon juice. Use a wooden spoon to break apart the cranberry sauce and stir until combined.
- Add the turkey meatballs and stir gently until evenly coated with the sauce.
- Cover with the lid and cook on low for 3–4 hours, or until the meatballs are heated through and the sauce is smooth. Serve warm directly from the slow cooker, if desired.
Notes
To make this recipe gluten free, use certified gluten-free turkey meatballs and ensure that the chili sauce and cranberry sauce are labeled gluten free. Always double-check ingredient labels, as certain brands may include gluten-based thickeners.