Turkey Meatballs with Cranberry BBQ Sauce Recipe
1 can (16 ounce) jellied cranberry sauce
1/2 cup barbecue sauce
1 egg white
1 (20 ounce) package extra lean ground turkey breast
1 green onion with top, sliced
2 teaspoons grated orange peel
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon black pepper
1/6 teaspoon ground red pepper (optional)
Nonstick cooking spray
Slow Cooker Directions:
Combine cranberry sauce and barbecue sauce in slow cooker. Heat on HIGH 20 to 30 minutes or until cranberry sauce is melted. Meanwhile, place egg white in medium bowl and beat lightly. Add turkey, green onion, orange peel, soy sauce, black pepper and ground red pepper and mix well with hands until well blended. Shape into 28 balls.
Spray large nonstick skillet with nonstick cooking spray. Add meatballs to skillet and brown evenly. Add meatballs to slow cooker and reduce heat to LOW. Cover and cook 1-2 hours or until meatballs are no longer pink in the center.
Makes 14 servings
Serving size: 2 meatballs
| nutrients per serving | |
|---|---|
| calories: | 116 |
| total fat: | 3 g (23% of calories) |
| saturated fat | 1 g |
| cholesterol: | 26 mg |
| sodium | 129 mg |
| carbohydrate: | 14 g (47% of calories) |
| protein: | 9 g (30% of calories) |
| fiber: | trace |
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