I rely on Italian sausage to make my meatballs. Not only do they taste great, but they also cook to perfection in the slow cooker along with a homemade sauce! —Rosanne Bergman, Alta Loma, California
- 1 egg, lightly beaten
- 3/4 cup crushed seasoned salad croutons
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1 pound ground turkey
- 1 pound bulk Italian sausage
- 3 tablespoons cornstarch
- 1 tablespoon sugar
- 3/4 cup beef broth
- 2 cans (28 ounces each) crushed tomatoes
- 3 medium carrots, diced
- 1 can (6 ounces) tomato paste
- 1 envelope onion soup mix
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- Hot cooked pasta
- In a large bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls. Place in a 5-qt. slow cooker.
- In a large bowl, combine the cornstarch, sugar and broth until smooth; stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil and pepper flakes. Pour over meatballs. Cover and cook on low for 5-6 hours or until meatballs are cooked through. Serve with pasta.
- Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months.
- To use frozen meatballs: Completely thaw in the refrigerator. Place meatballs in a large skillet; cover and cook for 10 minutes or until heated through. Serve with pasta. Yield: 8 servings.
Originally published as Spicy Meatballs with Sauce in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p27
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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