Turkey meatballs in a bowl with toothpicks next to a cutting board with lime and chives.

Slow-Cooker Sweet and Spicy Turkey Meatballs

Splenda® Stevia
Featured In WTFCF Season 4, Episode 05 Splenda Stevia Farms: A New American Industry
Meets nutrition guidance set by the American Diabetes Association®
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 35 minutes
Course Dinner, Lunch
Cuisine American
Servings 20 meatballs


  • small slow cooker
  • baking sheet
  • parchment paper


  • 1 pound lean ground turkey
  • ¼ cup bread crumbs
  • 1 large egg
  • 5 green onions, chopped and divided
  • 3 cloves garlic, minced
  • 1 (12-ounce) jar sugar-free orange marmalade
  • ¼ cup Splenda® Stevia Sweetener Jar
  • 2 tablespoons Sriracha sauce
  • ½ lime, juiced
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame seeds, for garnish


  • Preheat oven to 425℉ and line a rimmed baking sheet with parchment paper.
  • In a large bowl, add 1 pound turkey, ¼ cup bread crumbs, 3 eggs, 3 chopped green onions, and 3 cloves minced garlic. Mix together until just combined.
  • Portion turkey mixture into 20 1-inch meatballs. Place in an even layer on prepared baking sheets.
  • Bake, flipping meatballs halfway through, until golden brown and fully cooked and a meat thermometer reaches 165°F, about 15 to 20 minutes.
  • In a small slow cooker, add 12 ounces marmalade, ¼ cup sweetener, 2 tablespoons Sriracha, lime juice, and 1 tablespoon soy sauce. Combine well.
  • Add meatballs and toss to coat. Cover and cook on high for 2 hours, or on low for 4 hours until flavors develop.
  • Top with remaining onions and 1 teaspoon sesame seeds.



    About the Author

    Greenhouse with Splenda Stevia Farm logo.You know the Splenda name well -- it's been one of the world's leading lines of sweeteners for years. But it's not just the stuff in the yellow packet -- there's also all-natural monk fruit and stevia. And you probably don't know about Splenda's and parent company Heartland Food Products Group's commitment to American farmers. The Splenda stevia farm in Lake Panasoffkee, FL featured in Season 4, Episode 5 of Where The Food Comes From is actually a "mother farm." The stevia grown there is not what you'll find in the packet. Instead, those plants are shipped to small U.S. family farms, who then plant and grow the actual crop that comes to your house!