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1
In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper.
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2
Mix well and shape mixture into about 32 meatballs.
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3
Place meatballs in bottom of slow cooker.
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4
In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme.
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5
Pour mixture over meatballs.
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6
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
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7
Season, to taste, with salt and black pepper.
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8
Serve half of the Meatballs with Mashed Red Potatoes and Steamed Broccoli.
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9
Refrigerate the other half for Turkey-Stuffed Zucchini Boats later in the week.
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10
Yields 8 servings, 4 for Turkey Meatballs plus 4 more for other recipes like Robins Cheddar-Potato Soup
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11
8 medium red potatoes, cut into 1-inch pieces (skin on)
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12
6 whole cloves garlic
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13
1 cup light sour cream
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14
4 tablespoons chopped fresh chives
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15
Salt and ground black pepper
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16
Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover.
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17
Set pan over high heat and bring to a boil.
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18
Boil 8 minutes until potatoes are fork-tender.
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19
Drain and return potatoes and garlic cloves to pan.
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20
Mash in sour cream until desired consistency.
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21
Fold in chives.
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22
Season, to taste, with salt and pepper.
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23
Yield: 8 servings, 4 for Turkey Meatballs plus 4 more for other recipes like Robins Cheddar-Potato Soup
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24
Ease of preparation: easy
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25
2 cups broccoli florets
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26
2 tablespoons water
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27
Salt and pepper
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28
Lemon wedges
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29
In a microwaveable bowl, add broccoli florets and water.
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30
Cover and cook in microwave 2 to 3 minutes, or until crisp tender.
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31
Season with salt and pepper, to taste.
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32
Serve with lemon, if desired.
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33
Ease of preparation: easy
