It seems like I can't seem to have a traditional Thanksgiving anymore. Last year it was decided that we wouldn't be doing the cooking, and instead we went out to a nice restaurant to enjoy the day footloose and fancy-free. This year? We'll be (hopefully) tailgating at the UT game here in Austin. Sounds like a blast, right? Right?!
At first, I was anything but excited when this prospect came across my ears, but after some careful research and lots of thought on it... I soon became pretty excited about it! After all, this will be my first UT game and I've lived here for a good three years now. Plus, my brother is in his last year of college as a Longhorn - which makes the fact that I haven't been to a game yet even more shameful.
So what does all this mean? Game day versions of my usual Turkey Day meal!
One of the original plans that came to mind were these wonderful appetizer meatballs that my mom had made before for a party. They were pretty delicious and extremely easy to do. She used frozen remade meatballs, cranberry sauce and chili sauce; tossed in a crock pot for a few hours.
Me? Well, I'm not all about prepackaged stuff, so I decided to, at very least, make my own meatballs.
I basically took my standard meatball recipe and adjusted the seasonings to suit something a bit more traditional for thanksgiving. Thyme, rosemary... you get it. And of course, I had to use turkey because this is all about Turkey Day!
I gotta say, these meatballs turned out great. They were sweet, tangy, and perfectly fit for a Thanksgiving style tailgate. But, you don't have to just make these around Turkey day. They would be just as amazing served up on any game day spread or even just for dinner.
You can't have game day without some meatballs.
Crock Pot Turkey & Cranberry Meatballs
Servings: 10 • Size: 2 Meatballs • Calories: 230.7 • Fat: 5.4 g • Carb: 33.2 g • Fiber: 0.8 g • Protein: 13.1 g • Sugar: 23.6 g • Sodium: 722.4 mg
1 1/4 Lbs. Lean Ground Turkey
1/4 C. Bread Crumbs
1/4 C. Grated Parmesan Cheese
1/4 C. White Onion, Chopped
1 Large Egg White
1 Tsp. Dried Parsley
1 Tsp. Dried Seasoning Blend (I used thyme, rosemary and oregano.)
2-3 Garlic Cloves, Minced
Salt & Pepper to Taste
1 (12 Oz.) Can Cranberry Sauce
12 Oz. Jar Chili Sauce
Mix all of the meatball ingredients together in a large bowl until combined.
Roll about 2 tbsp. of the meat mixture into a ball and place into the crock pot.
Continue rolling your meatballs and placing them into the crock pot until you've used up all the meat.
I generally get about 20 meatballs out of mine.
In a small bowl, whisk together the cranberry sauce and chili sauce until well blended.
Pour the cranberry sauce mixture over the meatballs and close the crock pot lid.
Set to cook on high for 4-6 hours or on high for 6-8 hours.
I carefull stirred mine around a bit in between the cooking.
Once done, serve right away and enjoy!
I actually had mine for dinner tonight with a side of steamed green beans.