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Turkey Meatballs in Paprika Tomato Sauce

March 2009
Turkey Meatballs in Paprika Tomato Sauce

by 14 people

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Sunday's calling and it wants its supper back. Serve the family's favorite comfort foods—minus hours of labor—and get a head start on quality time.

Makes: 6 servings

Prep: 30 mins

Slow Cook: 6 hrs

  • 3 tablespoons extra virgin olive oil
  • 2 onions, finely chopped
  • 2 ribs celery, finely chopped
  • 2 cloves garlic, 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 bread crumbs
  • 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 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 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.
  • Serve with spaghetti.