TURKEY MEATBALLS IN PAPRIKA TOMATO SAUCE

By Clarabell

Ingredients

• 3 T extra virgin olive oil
• 2 onions, finely chopped
• 2 ribs celery, finely chopped
• 2 cloves garlic, finely chopped
• One 14.5 oz can diced fire-roasted tomatoes
• One 12-oz jar roasted red peppers, drained
• 2 T paprika
• Salt and pepper
• 1/2 c unseasoned breadcrumbs
• 1 egg beaten
• 1 1/2 pounds ground dark meat turkey

Preparation

Step 1

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 c 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 breadcrumbs, egg, 1/2 t salt and 1/4 t 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.