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turkey meatballs in cranberry-barbecue sauce

1 can (16oz) jellied cranberry sauce

1/2 c barbecue sauce

1 egg white

1 pound 93% lean ground turkey

1 green onion, white and green parts, sliced

2 tsp grated orange peel

1 tsp reduced-sodium soy sauce

1/4 tsp black pepper

1/8 tsp ground red pepper (optional)

  1. Combine cranberry sauce and barbecue sauce in crock pot slow cooker. Cover; cook on high 20 to 30min or until cranberry sauce is melted and mixture is hot.
  2. Meanwhile, place egg white in medium bowl; beat lightly. Add turkey, green onion orange peel, soy sauce, black pepper and ground red pepper, if desired; mix until well blended. Shape into 24 meatballs.
  3. Spray large nonstick skillet with nonstick cooking spray. Add meatballs to skillet; cook over medium heat 8 to 10min or until meatballs are no longer pink in center, carefully turning occasionally to brown evenly. Add to heated sauce in crock pot slow cooker; stir gently to coat.
  4. Reduce heat to low. Cover; cook 3 hours. Transfer meatballs to serving plate; garnish, if desired. Serve with decorative appetizer picks.
  5. Makes 12 servings.

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