Cranberries and orange juice give these meatballs their sweet & sour zing. Serve over rice or mashed potatoes.
Course Main Dishes
Servings 10people
Calories 370kcal
Author Aimee
Ingredients
For the meatballs:
3lbsground turkey meat
3largeeggsbeaten
1/2cupgreen onionminced
1Tablespoongingerminced
1Tablespoongarlicminced
1Zest of 2 oranges
1cupPanko flakesor breadcrumbs
2teaspoonssalt
1teaspoonfresh ground pepper
For the Sauce:
1cuporange juicefreshly squeezed if possible
4Tablespoonscornstarch
1/2cuprice vinegar
6Tablespoonshoney
2 1/2cupschicken stock
1Tablespoonchopped garlic
1Tablespoonchopped ginger
1teaspoonsalt
3cupsfresh cranberriesor frozen
1orange peppercubed
1green peppercubed
1largered onioncut in large dice
Instructions
Preheat oven to 400F and line a baking sheet with foil for an easy clean-up.
In a large bowl combine all the ingredients for the meatballs. Using your hands, gently mix to distribute ingredients throughout the meat.
Roll ground turkey mixture into meatballs about the size of a Mandarine orange. It should yield about 24.
Place meatballs on the baking tray and roast for 15 minutes. Meanwhile, prepare your sauce.
In the bottom of a slow-cooker, whisk together orange juice and cornstarch until smooth. Add vinegar, honey, stock, salt, garlic and ginger and stir to combine.
Remove meatballs from the oven and transfer directly to the slow-cooker. Cover with cranberries, sweet peppers and red onion.
Gently stir meatballs, sauce and vegetables until ingredients are evenly distributed. Tuck meatballs down under the liquid.
Cover the slow-cooker and place on Low for 7 hours. Alternately, cook on High for 4 hours.