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Slow Cooker Tangy Cranberry Turkey Meatball Stew

By PanPotPlates Editorial TeamPublished Apr 28, 2026 | Updated May 12, 2026
American-Inspired 380 mins slowcookeronepotfamilydinnereasybudget-friendlycomfortfoodmealprepleftovers

Slow Cooker Tangy Cranberry Turkey Meatball Stew is a practical PanPotPlates recipe built for dependable weeknight cooking.

Slow Cooker Tangy Cranberry Turkey Meatball Stew
Prep 20 min
Cook 360 min
Total 380 min
Servings 6
Difficulty easy
Cuisine American-Inspired

Recipe Details

Prep20 min
Cook360 min
Total380 min
Servings6
Difficultyeasy
CuisineAmerican-Inspired
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Ingredients

Servings 6
  • 1 lb lean ground turkey
  • 1/2 cup fresh or frozen cranberries
  • 1/4 cup chopped dried cranberries
  • 1/4 cup breadcrumbs (gluten-free option available)
  • 1 large egg
  • 3 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 4 cups low-sodium chicken or vegetable broth
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium parsnip, peeled and diced
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 1 bay leaf
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar or maple syrup
  • 2 tablespoons fresh parsley, chopped (for garnish)
Ingredients for Slow Cooker Tangy Cranberry Turkey Meatball Stew
Ingredients for Slow Cooker Tangy Cranberry Turkey Meatball Stew

Instructions

  1. In a large mixing bowl, combine the ground turkey, minced garlic, chopped onion, breadcrumbs, egg, dried cranberries, thyme, rosemary, salt, and pepper.
  2. Gently mix until ingredients are well incorporated. Shape mixture into 1-inch meatballs and set aside.
  3. Heat olive oil in a large skillet over medium heat. Brown the turkey meatballs in batches, about 2-3 minutes per batch, turning to lightly brown all sides. Meatballs do not need to be fully cooked at this stage. Remove and set aside.
  4. Add browned meatballs to the slow cooker. Add diced carrots, celery, parsnip, potatoes, fresh or frozen cranberries, and bay leaf.
  5. In a separate bowl, whisk together chicken or vegetable broth, orange juice, apple cider vinegar, and brown sugar until well combined.
  6. Pour the broth mixture over the meatballs and vegetables in the slow cooker, ensuring they are mostly submerged.
  7. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until meatballs are cooked through and vegetables are tender.
  8. Remove bay leaf before serving. Adjust seasoning with additional salt and pepper if needed.
  9. Serve the stew hot, garnished with chopped fresh parsley. This hearty stew pairs wonderfully with crusty bread or a simple green salad.
Slow Cooker Tangy Cranberry Turkey Meatball Stew cooking in the recommended pan or pot
Slow Cooker Tangy Cranberry Turkey Meatball Stew cooking in the recommended pan or pot

Tips

Pan Or Pot Required

Cookware Size Guidance

For best results, use a slow cooker with at least 5 to 6 quarts capacity.

Cookware Swap Guidance

erry Turkey Meatball Stew can be adapted using other cookware: Large Dutch Oven or Heavy-Bottomed Pot: Brown meatballs in the pot, then add all ingredients and simmer on low heat for 1.5 to 2 hours, stirring occasionally.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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