Boring old ground turkey does a Cinderella turn and comes to the party in
this dish!

  • 2 pounds (900 g) ground turkey
  • 2 eggs
  • 4 scallions, minced
  • 2 tablespoons (28 ml) soy sauce
  • 1/4 teaspoon orange extract
  • 1/2 teaspoon pepper
  • 1 teaspoon Splenda
  • 1/4 cup (60 ml) oil
  • 1 cup (250 g) low-carb barbecue sauce (see recipe page 335 or purchase)
  • 1 cup (120 g) cranberries (These are strictly seasonal, but they freeze well.)
  • 1/4 cup (6 g) Splenda

In a big mixing bowl, combine the turkey, eggs, and scallions.
In another bowl, mix together the soy sauce, orange extract, pepper, and 1 teaspoon
Splenda and pour into the bowl with the turkey. Now use clean hands to smoosh it all
together until it’s very well blended. Make 1-inch (2.5 cm) meatballs from the mixture.
Heat half the oil in a big, heavy skillet over medium heat. Brown the meatballs in a
few batches, adding the rest of the oil as needed. Transfer the browned meatballs to
your slow cooker.
In a blender or food processor with an S-blade, combine the barbecue sauce,
cranberries, and 1/4 cup (6 g) Splenda. Run it until the berries are pureed. Pour this
mixture over the meatballs. Cover the slow cooker, set to low, and let it cook for 5 to 6
hours. Serve hot from the slow cooker with toothpicks for spearing!
Yield: 48 meatballs, each with: 44 calories, 3 g fat, 4 g protein, 1 g carbohydrate, trace
dietary fiber, 1 g usable carbs.