Ingredients

• 2 pounds ground turkey breast
• 2 teaspoons salt-free garlic and herb seasoning or poultry seasoning
• 1 egg white
• Salt and ground black pepper
• 2 (15-ounce) cans tomato sauce
• 2 cups reduced-sodium chicken broth
• 1 cup chili sauce
• 1/2 cup cider vinegar
• 1/2 cup brown sugar
• 2 teaspoons dried thyme
• Mashed Red Potatoes, recipe follows
• Steamed Broccoli, recipe follows
• 8 medium red potatoes, cut into 1-inch pieces (skin on)
• 6 whole cloves garlic
• 1 cup light sour cream
• 4 tablespoons chopped fresh chives
• 2 cups broccoli florets
• 2 tablespoons water
• Salt and pepper
• Lemon wedges
• In a microwaveable bowl, add broccoli florets and water. Cover and cook in microwave 2 to 3 minutes, or until crisp tender. Season with salt and pepper, to taste. Serve with lemon, if desired.

Instructions

1. Watch how to make this recipe.
2. In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
3. In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
4. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Serve half of the Meatballs with Mashed Red Potatoes and Steamed Broccoli. Refrigerate the other half for Turkey-Stuffed Zucchini Boats later in the week.
5. Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.