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Crockpot Cranberry Turkey Meatballs
November 7, 2025
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If you’re looking for an easy, make-ahead appetizer that looks fancy but takes almost zero effort, these Crockpot Cranberry Turkey Meatballs are it. Juicy, herbed turkey meatballs simmer in a sweet and tangy cranberry-orange sauce that’s equal parts cozy and crowd-pleasing. They’re the kind of dish that makes people hover by the slow cooker… spoon in hand. I love this recipe because it’s made from scratch, freezes perfectly, and the flavor payoff is huge for how little work it takes.
Ingredient Notes + Variations
These meatballs bring together a mix of simple pantry staples and fresh touches for flavor that tastes anything but basic. The sauce is a mix of cranberry and orange with a hit of brown sugar. It’s glossy, festive, and seriously good.
- Ground Turkey – Lean but tender once baked and slow-cooked in sauce.
- Grated Onion – Adds moisture and mild sweetness without chunky texture.
- Garlic Powder + Fresh Herbs – A blend of sage and thyme gives classic Thanksgiving flavor without the heavy lifting.
- Olive Oil – Keeps the meatballs juicy.
- Cranberry Sauce (Jellied + Whole Berry) – Using both gives the sauce body and texture.
- Orange Juice + Zest – Brightens everything up with fresh citrus flavor.
- Brown Sugar – Balances the tang from the cranberry.
- Worcestershire Sauce – Adds depth and umami to keep the sauce from being too sweet.
How to Make Crockpot Cranberry Turkey Meatballs
These come together in two steps… bake first to lock in flavor, then simmer in the slow cooker until they’re tender and coated in that glossy cranberry sauce. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.
Step 1: Preheat Oven + Prep Pans
Line baking sheets with parchment and preheat to 400° F.
Step 2: Mix Meatball Ingredients
Combine ground turkey, eggs, bread crumbs, grated onion, olive oil, garlic powder, sage, thyme, salt, and pepper in a large bowl.
Step 3: Roll + Bake
Form into 1 ½ tablespoon-sized meatballs and bake for 15–20 minutes until just firm but not fully cooked through.
Step 4: Make Cranberry Sauce
In a separate bowl, whisk together cranberry sauces, orange zest, orange juice, brown sugar, and Worcestershire sauce.
Step 5: Slow Cook
Add meatballs to your slow cooker, pour the sauce over the top, toss gently, and cook on high for 2 hours or low for 4 hours until hot and glossy.
Tips for Success
- Grate the onion finely so it melts into the meat mixture without chunks.
- Don’t overbake before adding to the slow cooker… just enough to set.
- Stir gently once or twice during cooking so every meatball gets coated.
- Use a cookie scoop for even sizing.
- For parties, keep them warm right in the slow cooker on the “warm” setting.
Simple ingredients, gorgeous flavor, and a slow cooker that does the work. These Cranberry Turkey Meatballs are an easy win every time. Make them once and you’ll find yourself coming back to this recipe again and again. The recipe card is below! Have a good one, friends!
Crockpot Cranberry Turkey Meatballs
Crockpot Cranberry Turkey Meatballs are sweet, tangy, and perfectly tender little bites that practically make themselves. Simmered in a cranberry barbecue sauce, they’re the easiest festive appetizer.
Equipment
- slow cooker 4.5 quart minimum
Ingredients
- 3 pounds ground turkey
- 3 eggs
- 1 1/2 cups bread crumbs
- 1 cup white onion grated
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons ground sage
- 2 teaspoons thyme leaves fresh, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 14 oz jellied cranberry sauce 1 can
- 14 oz whole berry cranberry sauce 1 can
- 1 teaspoon orange zest about 1 large orange
- 1/2 cup orange juice about 1 large orange
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
Instructions
- Preheat oven to 400° F.
- Line two large baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine the ground turkey, eggs, bread crumbs, grated onion, olive oil, garlic powder, sage, thyme, salt, and black pepper.
- Roll the mixture into about 60 meatballs, roughly 1 1/2 tablespoons of the turkey mixture each.
- Place the meatballs at least a half-inch apart onto your prepared baking sheets.
- Bake for 15-20 minutes or until firm, but just undercooked.
- Place the meatballs into the crock of a large slow cooker.
- In a large bowl, whisk together both cranberry sauces, orange zest, orange juice, brown sugar, and Worcestershire sauce until fully combined.
- Pour the cranberry sauce mixture over the meatballs and toss to coat.
- Turn your slow cooker on high and cook for 2 hours or on low for 4 hours.
- Serve hot with toothpicks or cocktail picks.
Notes
Notes:
- You can skip the slow cooker if needed and heat the sauce over medium heat on the stove, then toss the meatballs in the sauce and simmer over medium-low for 10-15 minutes, until the meat is heated throughout.
- Store leftovers in the fridge in an airtight container for up to a week.
- You can freeze these cooked meatballs in the sauce for up to 3 months.
Nutrition
Calories: 437kcalCarbohydrates: 53gProtein: 37gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 124mgSodium: 432mgPotassium: 568mgFiber: 2gSugar: 34gVitamin A: 188IUVitamin C: 10mgCalcium: 60mgIron: 3mg
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More Appetizers to Try
- Homemade Stromboli
- Peanut Butter Dip
- Smoked Chicken Wings Recipe
- Sweet and Sour Meatball Recipe
- Caramelized Onion Goat Cheese Truffles
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
