Cranberry Party Meatballs
Ingredients Makes about 30 meatballs
|2||cloves garlic, minced||2|
|1⁄4 cup||fresh bread crumbs||60 mL|
|2 tbsp||dried cranberries, finely chopped||30 mL|
|1 tsp||crumbled dried sage||5 mL|
|1 tsp||salt||5 mL|
|1⁄4 tsp||pepper||1 mL|
|1||egg, lightly beaten||1|
|1 lb||lean ground turkey||500 g|
|1⁄2 cup||finely chopped toasted pecans||125 mL|
|1 tbsp||vegetable oil||15 mL|
|1⁄4 cup||grated onion||60 mL|
|1 cup||jellied cranberry sauce||250 mL|
|1⁄4 cup||chicken broth||60 mL|
|2 tbsp||tomato paste||30 mL|
|1 tbsp||Dijon mustard||15 mL|
|1 tbsp||cider vinegar||15 mL|
- Use a 31⁄2 to 4-quart slow cooker. In a large bowl, combine garlic, bread crumbs, cranberries, sage, salt, pepper and egg. Let stand for 5 minutes. Add turkey and pecans. Mix well.
- Using about 2 tsp (10 mL) for each, shape into meatballs. In a skillet, heat oil over medium-high heat. Brown meatballs in two batches. (The meatballs might still be pink inside. Don’t worry; they will finish cooking in the sauce).
- Transfer to slow cooker. In a saucepan, combine onion, cranberry sauce, broth, tomato paste, mustard and vinegar; bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Pour over meatballs.
- Cover and cook on Low for 5 to 6 hours or on High for 21⁄2 to 3 hours, until meatballs are no longer pink inside and sauce is thickened. Set the slow cooker to Keep Warm and let guests help themselves.