Lightened Up Turkey Meatballs and Sauce

Jane Whittaker


This won grand prize in that's Amore contest for Taste of Home's Healthy Cooking magazine.
This will appear in the Aug/Sept issue, and there will be a mini write up on me also.
This week I received a surprise from the folks at Taste of Home's healthy cooking a complimentary copy of the annual recipes in hardcover. This recipe is on the cover.
Basically it is a recipe for meatballs that are lightend up by using ground turkey and baking the meatballs instead of frying.
They changed it bc of sodium perimiters to 1 can of tomato sauce, I would never do it that way.

★★★★★ 6 votes
12 to 15
35 Min
6 Hr
Slow Cooker Crock Pot


1 1/2 lb
ground turkey
1/2 c
italian bread crumbs
equivelent to one egg subsitute
1/3 medium
onion, chopped
1/4 tsp
sea salt, or salt subsitute to taste
1/2 tsp
black pepper
1 medium
onion, chopped
1 medium
green bell pepper, chopped
1 small
zuchinni, diced
2 clove
garlic, minced
14 1/2 oz
can diced tomatoes
90 oz
six 15 ounce cans tomato sauce, i like hunts
6 oz
can tomato puree
2 medium
bay leaves
1 tsp
each dried oregano and sweet sweet basil
1/4 tsp
crushed red pepper, or more to taste
1 tsp
dried parsley
1/2 tsp
each salt or salt subsitute and pepper, or to taste


1Pre heat oven to 350°
2Combine all meat ball ingredients.
3Line a cookie sheet with aluminum foil (no cleanup).
4Make meatballs as large as you like them I like mine on the small side, about 1 inches around.
5Bakefor 25 to 30 minutes, until browned, turning a few times. They will finish up cooking in the sauce.
6While meatballs are browning, chop all your veggies, and line the slow cooker with a disposable liner.
7Put veggies in the slowcooker and all the rest of the sauce ingredients, stir to combine.
8Add the meatballs and turn cooker on low. Cover and cook for 6 hours.
9Nice served over spaghetti, and with a salad an garlic bread.

About Lightened Up Turkey Meatballs and Sauce

Main Ingredient: Turkey
Regional Style: Italian
Dietary Needs: Low Fat
Other Tag: Quick & Easy