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Sweet-N-Sour Turkey Meatballs

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  • Level: Easy
  • Total: 4 hr 15 min
  • Prep: 15 min
  • Cook: 4 hr
  • Yield: 8 servings
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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

Mashed 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

Steamed Broccoli:

2 cups broccoli florets

2 tablespoons water

Salt and pepper

Lemon wedges

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.


  1. 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.
  2. In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
  3. 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.

Mashed Red Potatoes:

  1. 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.
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