1 can (16-oz) jellied cranberry sauce
1/2 cup your favorite barbecue sauce
1 egg white
1 lb ground turkey*
1 green onion with top, sliced
2 tsp grated orange rind
1 tsp soy sauce
1/4 tsp black pepper
1/8 tsp ground red pepper
In a small bowl, whisk together the cranberry sauce and the barbecue sauce. Pour the mixture into the slow cooker or crockpot. Cover and cook on high setting for approximately half an hour until the cranberry sauce melts and the mixture is hot. Stir about every 10 minutes during this time.
While sauce cooks, beat the egg white lightly in a medium-size bowl. Add the turkey, green onion, orange peel, soy sauce, and the two peppers. Using your hands, mix well to blend. Shape the mixture into 24 meatballs.
Spray a large skillet with nonstick cooking spray. Add the meatballs and cook over medium heat 8 to 10 minutes until no longer pink in centers. Turn during cooking to brown all sides. Add the meatballs to the heated sauce in the cooker; stir to coat meatballs.
Reduce the heat on the cooker to low, cover, and cook for 3 to 3 1/2 hours. To serve, remove to a serving plate, garnish with fresh cilantro or rosemary, if desired. Serve with decorative picks or tiny forks.