CrockPot Turkey Cheddar Cranberry Meatballs

Before you run away because that title makes you gag....stop and think.

Turkey....good (sure use chicken or pork...I wouldn't go with beef on this one)
Cheddar....uh DUH that's delicious
Cranberry....tart, sweet, fruity...good
Meatballs...who doesn't like meatballs?

This is in essence a thanksgiving meal in a cute little ball.  Try it, you'll like it!


It isn't my original recipe so I'll give credit where credit is due.


Here's my take on it...
Serves 4

• 1 1/2 pound ground turkey (or pork, or chicken)
• 1 egg
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp onion powder
• 1 green apple, peeled and shredded
• 1/2 cup shredded sharp cheddar
• 1/2 cup Craisins
• 1 tsp minced garlic

1. In a large mixing bowl, mix the ground turkey with the ingredients.
2. Make golf-ball sized meatballs, and drop them into your crockpot.
3. Try to make an even layer, but if you need to stagger-stack them, it's cool.
4. Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook.
5. While they cook, juice will collect on the bottom of the crock, and the meatballs will start off getting bright white and slimy looking. DO NOT PANIC...they will brown up at the end, I promise!

Very easy to double or even triple and freeze for later meals!