Clinton Kelly’s Make-Ahead Turkey Meatballs

by Rachael Ray Show Staff 9:00 AM, November 9, 2016

Aired November 9, 2016

Serves 12 as an appetizer

1 cup sauerkraut, drained of juice
1 can whole cranberry sauce
1 12-ounce jar chili sauce
1/4 cup brown sugar
2 pounds ground turkey
3 eggs
1/2 package Lipton onion soup mix
1/2 cup breadcrumbs


In a medium saucepan, place sauerkraut, cranberry sauce, chili sauce and brown sugar. Fill the empty chili sauce jar with water and add it to the pan. Cook approximately 10 minutes.
In a bowl, blend turkey meat, eggs, onion soup mix and breadcrumbs. Shape them into mini meatballs using a mini cookie scoop, adding them to the sauce as you go. Once all the meatballs have been rolled, cover pot and cook on stove top for about 15-20 minutes until meatballs are cooked through.
Serve immediately or let everything cool to room temperature before freezing to serve later.

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