Slow Cooker Gobbler Meatballs
Slow Cooker Gobbler Meatballs are like a Thanksgiving dinner in meatball form! Stuffing and turkey combined then simmered in a cranberry sauce! Perfect as dinner or a holiday appetizer!
A 20-MINUTE PREP RECIPE
If you love the flavors of Thanksgiving, these Crock Pot Gobbler Meatballs are for you! Made with ground turkey and stuffing mix, then simmered in a sweet-tangy cranberry sauce. Every bite tastes like your favorite holiday meal. You can serve them as an appetizer or pair with mashed potatoes and veggies for a delicious and fun dinner. Even the picky eaters seem to love these!
FREQUENTLY ASKED QUESTIONS:
I think technically you can get away with not baking them first and just cook them in the crock pot until done but putting them in the oven first gives them color and helps to keep them from falling apart while in the slow cooker.
Yes you can. You can cook the meatballs first on the stove until done. Then remove. Combine the sauce ingredients and whisk together and bring to a simmer then add the meatballs back in and simmer for a few more minutes.
If you want to serve these as a meal and not just an appetizer, you can definitely do that! Pair them with your favorite Stovetop Mashed Potatoes or Crock Pot Mashed Potatoes and some sort of veggie or a big green salad and you have the perfect meal!
It’s going to be in the condiment aisle, usually near the ketchup. I share below (in the ingredient listing) a cheaper brand to grab too. It’s just as tasty and flavorful as the expensive brand, but doesn’t have to break the grocery budget.
You really need to stir it at least every 30 minutes, scraping the sides. I highly suggest cooking on low if at all possible to avoid burning. A lot of slow cookers run hot these days.
Keep these Thanksgiving Meatballs in the slow cooker on the warm setting for 2-3 hours if serving at a party.
Keep leftover Turkey Dinner Meatballs in an appropriate airtight container, refrigerated for up to 4 days. Or pop them in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat in the Slow Cooker, Air Fryer oven, or microwave until warmed through enough to serve and enjoy.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- stuffing mix– whatever brand and flavor you prefer. Any of these flavors are great options: chicken, turkey, herb, or cornbread.
- unsalted chicken stock– I suggest unsalted since the stuffing mix already has salt in it but if salted is all you have, then you can use that.
- large eggs
- ground turkey– you could use ground beef or ground chicken instead.
- jellied cranberry sauce– if you don’t like the jellied cranberry sauce, you can use whole cranberry sauce if you prefer it but I found these worked best with the jellied.
- chili sauce– if you have never purchased it, I shared where to find it in the FAQ section above. Also, keep in mind that Walmart has a storebrand version that is usually half the price of the Heinz brand. Here is what the Heinz brand (not an affiliate link) looks like. I know grocery budgets can be something that we need to tighten up on when we can, so this is a great place to choose a cheaper option without having to skimp on flavor.
- light brown sugar – this can be optional if you are really against it. I don’t use much in this recipe, it just helps balance out the flavors of the chili and cranberry sauces.
HOW TO MAKE SLOW COOKER GOBBLER MEATBALLS:
In a large bowl, add the stuffing mix and chicken stock, stir to combine until all of the liquid is absorbed. Let it sit for 10 minutes. Add the eggs and stir to combine.
Add the turkey and gently toss until well mixed together.
Preheat the oven to 425°F and line sheet trays with parchment paper, set aside. Roll the meatballs into 1.5-tablespoon balls and place them on the prepared sheet trays about 1 inch apart. Bake for 12-15 minutes until lightly golden brown.
Place the meatballs into an 8-quart slow cooker that has been sprayed with cooking spray. In a large bowl, whisk together the cranberry sauce, chili sauce, and brown sugar. There may be lumps, that’s okay.
Pour the sauce over the meatballs. Gently stir so the meatballs are coated in the sauce.
Place the cooker on low heat for 4-5 hours or high heat for 2-3 hours. Stir every 30 minutes to prevent burning. Serve immediately.
CRAVING MORE RECIPES?
Crock Pot Gobbler Meatballs
Ingredients
- 2 (6 ounce) boxes stuffing mix (chicken, turkey, herb or cornbread)
- 2 cups unsalted chicken stock, warmed
- 2 large eggs
- 2 pounds ground turkey
For the sauce:
- 28 ounce can jellied cranberry sauce (see notes below)
- 24 ounce jar chili sauce
- 4 Tablespoons light brown sugar, packed
Instructions
- In a large bowl, add 2 (6 ounce) boxes stuffing mix and 2 cups unsalted chicken stock, warmed, stir to combine until all of the liquid is absorbed. Let it sit for 10 minutes.
- Then add 2 large eggs and stir to combine.
- Add 2 pounds ground turkey and gently stir until well mixed together.
- Preheat the oven to 425°F and line sheet trays with parchment paper, set aside.
- Roll the meatballs into 1.5 Ttablespoon balls (I like to use a spring loaded scooper) and place them on the prepared sheet trays about 1 inch apart.
- Bake for 12-15 minutes until lightly golden brown.
- When done, place the meatballs into a 6-8 quart slow cooker that has been sprayed with cooking spray.
- In a large bowl, whisk together 28 ounce can jellied cranberry sauce, 24 ounce jar chili sauce and 4 Tablespoons light brown sugar, packed. There may be lumps, that’s okay.
- Pour the sauce over the meatballs.
- Gently stir so the meatballs are coated in the sauce.
- Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours. Stir every 30 minutes to prevent burning.
- Then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- I found this worked best with the jellied cranberry instead of the whole cranberry sauce but you could use that one if you prefer.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hello!
Could I make the meatballs and brown them a day ahead and then put them in the slow cooker the day they are going to be eaten?
I think you could. I haven’t personally tested that but it seems like it would work. You’re starting from cold so it might take a little longer for it to come up to temp 🙂
Thank you! I’ll give it a try and let you know how it goes.
Hi! First, these are awesome ! Love this recipe!
Couple of questions
1. Mine turned to mush, lost the ball shape during the slow cook part. It looks more like Thanksgiving sloppy joes! lol how do I prevent that next time?
2. Would you recommend to put a chicken or gravy on top?
Glad you love them! They should get brown on the bottom from baking. If they aren’t brown enough, bake them a little longer. If they’re underdone, they’re more likely to fall apart.
As for the topping, I’m not sure what you mean? Are you asking about putting a gravy on top? These are coated in the cranberry sauce so that might be too much.
Yum oh Yum oh Yum! All my holiday favs in one dish! Gotta try!
So lovely to see you comment Marsha!! Hope youve been doing well! ❤️
Doing this tomorrow! I’ve seen a couple recipes for these but not with turkey and not with cranberry and chili sauce. it’s going to be so good. thank you, you clever girl!
Hope you love them Karen!!