Crock Pot Raspberry Glazed Turkey Meatballs

Crock Pot Raspberry Glazed Turkey Meatballs

1 C. seedless raspberry fruit spread or preserves

4 T. raspberry vinegar

4 T. chili sauce

3/4 t. salt

3/8 t. ground black pepper

1 1/4 lbs. lean ground turkey

1/3 C. quick cooking oats

1/4 C. minced onion

1 large egg, slightly beaten

1 T. worcestershire sauce

2 t. cornstarch

2 T. cold water

minced green onion

In a small bowl, whisk raspberry spread, vinegar, chili sauce, 1/4 t. salt and 1/8 t. pepper. Spread 3 T. of mixture over bottom of a slow cooker. Set remainder aside.

In a medium bowl, combine the turkey, oats, onion, egg, worcestershire sauce, remaining 1/2 t. salt and remaining 1/4 t. pepper. Shape into 1 to 1 1/2 inch balls. Bake meatballs in a 350°F. for 15 minutes. Place in sauce in slow cooker.

Spoon remaining sauce over meatballs.

Cover and cook on LOW 6 hours. Turn control to HIGH. In a small bowl, dissolve
cornstarch in water. Spoon over meatballs. Cover and cook on HIGH 5-10 minutes or until thickened. Sprinkle with green onions.

Makes about 45 meatballs.



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