Turkey Meatballs in Paprika Tomato Sauce
From: Rachel Ray
Serves: 6
Reheats: well
Estimated Points: 8
Notes:
10 pts with uncooked 8oz whole wheat spaghetti, 10pts on whole wheat roll
  • 3 tablespoons extra virgin olive oil
  • 2 onions, finely chopped
  • 2 ribs celery, finely chopped
  • One 14.5-ounce can diced tomatoes
  • One 12-ounce jar roasted red peppers, drained
  • 2 tablespoons paprika
  • Salt and pepper
  • 1/2 cup unseasoned breadcrumbs
  • 1 egg, beaten
  • 1 1/2 pounds ground dark meat turkey
  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 roasted 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 breadcrumbs, egg, 1/2 teaspoon 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.