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Turkey Meatballs in Cranberry Barbecue Sauce (slow cooker) -- e-w

Source of Recipe

TOH Diabetic Cookbook 2005
Turkey Meatballs in Cranberry Barbecue Sauce (slow cooker) -- e-w
Serves: 12 (24 meatballs)

1 16-oz can jellied cranberry sauce
1/2 c. barbecue sauce

1 egg white
1 lb. 93% lean ground turkey
1 green onion with top, sliced
2 tsp. grated fresh orange peel
1 tsp. reduced-sodium soy sauce
1/4 tsp. black pepper

Optional: 1/8 tsp. ground red pepper

Combine cranberry and barbecue sauces in slow cooker. Cover and cook on HIGH 20-30 minutes or until cranberry sauce is melted and mixture is hot.

Meanwhile, place egg white in medium bowl, beat lightly. Add turkey and the next 4 ingredients and red pepper if desired; mix with hands until well blended. Shape into 24 balls.

Spray nonstick skillet with cooking spray. Add meat balls to skillet; cook over medium heat 8 to 10 minutes or until meatballs are no longer pink in the center, carefully turning occasionally to brown evenly. Add to heated sauce in slow cooker, stir gently to coat. Reduce heat to LOW. Cover and cook 3 hours. Transfer meatballs to serving platter; garnish if desired. Serve with decorative picks.

2 meatballs with 2 T. sauce equals: 137 calories…4 gm fat (1 gm saturated)…7 gm protein…18 gm carbohydrate…1 gm fiber…19 mg cholesterol…206 mg sodium +++EXC: 1 fruit…1 lean meat…1/2 fat +++WWP: 3