Sweet-N-Sour Turkey Meatballs
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 496
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 63
- Dietary Fiber
- 8
- Sugar
- 19
- Protein
- 35
- Cholesterol
- 84
- Sodium
- 1468
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
Ingredients
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.
Directions
- 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.
Mashed Red Potatoes:
- 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.