These meatballs are one of my family’s new favorite dinners. They have amazing flavor and are an easy slow cooker meal for me to prepare, so they’re on the menu every few weeks now. :)
Related post: Tropical Turkey Burgers
The original recipe calls for ground beef but I’ve mastered the art of cooking with ground turkey (lol) so I use it instead. I also just throw them all in the slow cooker right away instead of baking first, as is recommended; this increases cooking time and changes the texture (in a good way!), but it means I can be gone from the house longer while they cook.
Ingredients (for meatballs)
1lb ground turkey
15 crackers, crumbled (I’ve used saltines as well as townhouse, and we’ve noticed no difference)
1/3 cup onion, diced
1/3 cup milk
1 Tbsp brown sugar
1 tsp each garlic powder, onion powder, salt
½ tsp each chili powder, paprika, ground cumin
¼ tsp pepper
Mix everything and form into meatballs. I make a dozen with this amount (1 lb of meat), which ends up being three per person in my house of two adults and two teenagers (the five year old and nine month old skip this one).
The meatballs can be refrigerated until you’re ready to put them in the slow cooker or you can put them in right away after forming.
Ingredients (for sauce)
¼ cup Frank’s RedHot Wings buffalo sauce
¼ cup + 1 Tbsp honey
¼ cup apricot preserves
¼ cup brown sugar
2 Tbsp reduced sodium soy sauce
1½ Tbsp cornstarch
Stir everything together and pour over meatballs in the slow cooker.
Cook on low for 5-6 hours.