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Ingredients
    For the glaze
  • 1 ½ cups Apple cider
  • 1 cup Chicken broth
  • ¾ cup C&H® Light Brown Sugar
  • ¼ cup Dijon mustard
  • 2 tablespoons Apple cider vinegar
  • 3 Fresh sage leaves
  • 1/2 teaspoon Salt
  • ¼ teaspoon Black pepper
  • 1/8 teaspoon Ground cloves
  • For the meatballs
  • ½ cup Bread crumbs
  • ¼ cup Onion, finely chopped
  • ¼ cup Parsley, chopped
  • 1 ½ teaspoons Salt
  • ½ teaspoon Black pepper
  • ¼ teaspoon Rubbed sage (dry)
  • 1 pound Ground turkey
  • 1 large Egg, beaten
  • 2 tablespoons Extra virgin olive oil
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Instructions
Prep Time: 30 minutes / Cook Time: 2 ½ hours / Yields: 4-6 servings
Step 1

Combine all the ingredients for the glaze in the crockpot. Cook on high, uncovered, for 15 minutes.

Step 2

While the glaze is cooking, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs, except the olive oil. Mix until well blended. Shape into 24 meatballs.

Step 3

Add one tablespoon of olive oil to a skillet, cook the meatballs over medium heat until browned. Work in batches to avoid overcrowding the skillet. Add the meatballs to the slow cooker and stir to coat with glaze.

Step 4

Cover the crockpot and cook on low for 2 ½ hours, or until the internal temperature of a meatball tested with a thermometer reads 165°F. Garnish with chopped parsley and serve.

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