Tuesday, March 10, 2009
Another great recipe from Everyday with Rachael Ray!
3 tablespoons extra virgin olive oil
2 onions, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, finely chopped
One 14.5-ounce can diced fire-roasted 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 (I just used Jennie O/Turkey Store ground 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 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.
I made this with whole wheat pasta tossed with a tbsp of olive oil and 1/2 tsp of red pepper flakes. Kevin loved this--took it to work for almost a week.
It is 7 points for 5 meatballs and then 3 points for 2/3 cup of pasta for a very filling dinner!