Meatballs - Slow Cooker/Crock Pot |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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Serve as main dish or as appetizers. Mouthwatering! Ingredients:
1/4 cup chopped onion |
1 (15 ounce) can no-salt-added diced tomatoes, drained and juices reserved |
1 (8 ounce) can no-salt-added tomato sauce |
2 tablespoons no-added-salt tomato paste |
1 teaspoon dried italian seasoning |
1/2-3/4 lb ground chicken or 1/2-3/4 lb ground turkey |
1/2 cup fresh whole wheat bread crumbs (, 1 slice bread) or 1/2 cup fresh white breadcrumbs (, 1 slice bread) |
1 egg white, lightly beaten |
3 tablespoons finely chopped fresh parsley |
2 garlic cloves, minced |
1/4 teaspoon salt substitute |
1/8 teaspoon black pepper |
3/4 cup sugar-free grape jelly (to taste) |
Directions:
1. Combine onion, diced tomatoes, 1/2 cup reserved juice, tomato sauce, tomato paste, Italian seasoning, and jelly in slow cooker/crock pot.
2. Cover and cook on LOW 3 to 4 hours or until onions are soft.
3. During the last 30 minutes of cooking time, prepare meatballs.
4. Combine chicken, breadcrumbs, egg white, parsley, garlic, salt and pepper in medium bowl.
5. With wet hands form mixture into 12 to 16 meatballs.
6. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot.
7. Add meatballs; cook about 8 to 10 minutes or until well browned on all sides.
8. Add meatballs to the sauce in slow cooker; cook 1 to 2 hours or until meatballs are no longer pink in centers and are heated through.
9. Serve with your favourite pasta or in submarine rolls.
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