Slow Cooker Turkey Meatballs with Marionberry Barbecue Sauce


  • 2 pounds ground turkey
  • 2 large eggs, beaten
  • 1 large onion, chopped, divided
  • 1/4 cup chopped green onions
  • 3/4 cup dry breadcrumbs
  • 1/2 cup chopped parsley
  • 3 Tablespoons Worcestershire sauce, divided
  • 1 teaspoon ground poultry seasoning
  • 1 1/2 teaspoons salt, divided
  • 3/4 teaspoon coarse black pepper, divided
  • 2 cups ketchup
  • 2 garlic cloves, minced
  • 1 cup Marionberry blackberry jam
  • 2 Tablespoons white wine vinegar
  • 2 teaspoons ground Ancho Chile Pepper


  1. Heat oven to 350°F.
  2. Stir turkey, eggs, half of the onion, green onions, breadcrumbs, parsley, 1 Tablespoon Worcestershire sauce, poultry seasoning, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl until well blended. Roll turkey mixture into balls using 1 tablespoon per meatball.
  3. Bake for 25 to 30 minutes on a foil-lined 15x10x1-inch baking pan until cooked through. Place baking pan on wire rack.
  4. Stir remaining ingredients into slow cooker crock. Add meatballs, stirring until meatballs are coated.
  5. Cover slow cooker and cook on HIGH for 2 to 2 1/2 hours or LOW for 4 to 5 hours.

Serves: 12-14

TEST KITCHEN TIP: Meatballs can be made the day before. Prepare meatballs according to directions. Cool meatballs on a wire rack. Store in a airtight container overnight. Prepare sauce and add meatballs. Add 30 minutes to the cooking time.



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