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PF Kitchen: Cranberry Turkey Meatballs

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Edwardsville and Glen Carbon Nutrition Coach




PF Kitchen:  Cranberry Turkey Meatballs



  • 1 small onion, diced

  • 1 green pepper, diced

  • 14 oz can whole cranberry sauce

  • 2 cloves garlic, minced

  • 2 tablespoons balsamic vinegar

  • 1 tablespoons extra virgin olive oil

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon ground black pepper

  •  lb of frozen turkey meatballs


  • 1 gallon-sized plastic freezer bag


  1. Label your freezer bag.

  2. To your freezer bag, add all ingredients. Add turkey meatballs to the freezer bag last so it’s the first ingredient poured into your crockpot.

  3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.


  1. The night before cooking, move frozen bag to your refrigerator to thaw.

  2. The morning of cooking, pour contents of freezer bag into your crockpot.

  3. Cook on “low” setting for 4-6 hours, or until meatballs are cooked through.

***Serves 6***



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