Sweet-n-Sour Turkey Meatballs
- 2 pounds ground turkey breast
- 2 teaspoons salt-free garlic and herb seasoning or poultry seasoning
- 1 egg white
- Salt and ground black pepper
- 2 (15-ounce) cans tomato sauce
- 2 cups reduced-sodium chicken broth
- 1 cup chili sauce
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 2 teaspoons dried thyme
- Mashed Red Potatoes, recipe follows
- Steamed Broccoli, recipe follows
In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Serve half of the Meatballs with Mashed Red Potatoes and Steamed Broccoli. Refrigerate the other half for Turkey-Stuffed Zucchini Boats later in the week.
Yields 8 servings, 4 for Turkey Meatballs plus 4 more for other recipes like Robins Cheddar-Potato SoupMashed Red Potatoes:
8 medium red potatoes, cut into 1-inch pieces (skin on)
6 whole cloves garlic
1 cup light sour cream
4 tablespoons chopped fresh chives
Salt and ground black pepper
Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.
Yield: 8 servings, 4 for Turkey Meatballs plus 4 more for other recipes like Robins Cheddar-Potato Soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Ease of preparation: easySteamed Broccoli:
2 cups broccoli florets
2 tablespoons water
Salt and pepper
In a microwaveable bowl, add broccoli florets and water. Cover and cook in microwave 2 to 3 minutes, or until crisp tender. Season with salt and pepper, to taste. Serve with lemon, if desired.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 3 minutes
Ease of preparation: easy
Copyright 2006, Robin Miller, All Rights Reserved
Recipe courtesy of Rachael Ray