For the Cranberry Sauce:
For the Meatballs:
- 5 cups Fresh Cranberries
- 1/4 cup Bourbon, Or whiskey
- 1/4 cup Orange Juice
- 1/4 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 tablespoon Orange Zest
- 1 pound Ground Turkey
- 1/3 cup Ricotta Cheese
- 3 tablespoons Sour Cream
- 4 leaves Fresh Sage, Chopped
- 1 Egg
- 1/2 cup Breadcrumbs
- 1 clove Garlic, Large, minced
- 1/2 tablespoon Poultry Seasoning
- 1 tablespoon Salt
- 1/2 tablespoon Black Pepper, Freshly ground
- Olive Oil, For frying
Add all the ingredients for the cranberry sauce into a large slow cooker.
Stir and set to high heat for 3 hours.
Puree with a stick blender (or let cool and transfer in batches to a blender) until smooth.
Mix all the ingredients together for the meatballs in a large bowl.
Add some olive oil to a large skillet and heat up over medium-high heat.
Spray your hands with cooking spray and roll the meatballs into small 1 1/2" inch rounds. I used a 1 tablespoon scoop to measure them out evenly.
Brown the meatballs on all sides and set them aside on a paper towel lined plate to cool.
Add the meatballs to your slow cooker, pushing them down gently to make sure they’re all covered in the cranberry sauce.
Cook on high for 2 hours, or on low for 4-6.