Ingredients
- 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
Directions
- Heat oven to 350°F.
- 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.
- Bake for 25 to 30 minutes on a foil-lined 15x10x1-inch baking pan until cooked through. Place baking pan on wire rack.
- Stir remaining ingredients into slow cooker crock. Add meatballs, stirring until meatballs are coated.
- 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.