Ingredients
Scale
- 1 pound ground turkey (preferably 93% lean)
- 1/2 cup plain breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 14 ounces jellied cranberry sauce
- 1/2 cup orange marmalade
- 1/2 cup halal-friendly chili sauce (tomato-based)
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- Fresh parsley or green onions for garnish
Instructions
- In a large mixing bowl, combine the ground turkey, breadcrumbs, beaten egg, minced garlic, onion powder, salt, and pepper. Use your hands or a fork to mix everything until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Scoop about one tablespoon of the mixture at a time and roll it between your palms to form 1-inch meatballs. You should get about 20 to 24 meatballs from this mixture.
- Place the meatballs in a single layer at the bottom of your slow cooker. If you have a smaller slow cooker, it is okay if they overlap slightly.
- In a separate medium bowl, whisk together the cranberry sauce, orange marmalade, chili sauce, orange zest, and orange juice. Break up any large chunks of cranberry sauce until the mixture is relatively smooth.
- Pour the sauce evenly over the meatballs in the slow cooker.
- Cover the slow cooker and cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours. The meatballs should be cooked through and reach an internal temperature of 165°F (74°C).
- Once finished, gently stir the meatballs to ensure they are all fully coated in the thickened glaze.
- Garnish with fresh parsley or sliced green onions before serving warm.
- Cook Time: 4 hours