Turkey Meatballs in Paprika Tomato Sauce |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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A slow cooker recipe from the latest Rachael Ray Magazine. A nice fix it and forget it recipe for a busy weekday. Meatballs come out really tender. Serve over pasta. Ingredients:
2 tablespoons extra virgin olive oil |
2 onions, finely chopped |
2 celery ribs, finely chopped |
2 garlic cloves, finely chopped |
1 (14 1/2 ounce) can diced fire-roasted tomatoes |
1 (12 ounce) jar roasted red peppers, drained |
2 tablespoons paprika |
salt and pepper |
1/2 cup unseasoned breadcrumbs |
1 egg, beaten |
1 1/2 lbs lean ground turkey |
Directions:
1. In a large skillet, heat the olive oil over medium heat. Add the onions, celery and garlic and cook, stirring often, until softened, 7 minutes. Transfer 1 1/3 cups of the onion mixture to a large bowl; let cool. Reserve the skillet.
2. Using a food processor, puree the tomatoes and red peppers. Add the puree to the skillet and bring to a boil over medium heat. Stir in the paprika and season with salt and pepper; transfer to a large slow cooker, cover and set to low temperature.
3. Whisk the bread crumbs, egg, 1/2 teaspooon salt and 1/4 teaspoon pepper into the remaining onion mixture. Mix in the turkey. Form 1 1/2 inch meatballs. Add the meatballs to the slow cooker. Cover and cook on low heat for 6 hours.
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