Sunday, May 25, 2008
Sweet and Sour Turkey Meatballs
My stomach is feeling awesome! It's been nearly a month now without an attack, and I even spent a week in Seattle during that time period. It's too soon to say exactly what is responsible for this improvement. Some possibilities are: adding a daily B-Complex vitamin along with a Vitamin D capsule, taking antibiotics for a possible bacterial infection, or lord, only knows. I also have been following an eating regimen, free of dairy, gluten, egg, corn and nuts, for a good six months. Could finally be paying off. Well, today I'm posting a dinner recipe free of all of those ingredients that everyone in my family loved, and none of them have any dietary restrictions but they still gobbled it up greedily.
Slow Cooker Sweet and Sour Turkey Meatballs with Potato Mashers (serves 4)
1 pound ground turkey breast
1 garlic clove finely minced
2 tsp. poultry grill seasoning
Salt and black pepper
15-ounce can of tomato sauce (all natural)
1 cup reduced-sodium chicken broth
1/2 cup natural ketchup
1/4 cup cider vinegar
1/4 cup all-fruit apricot preserves
1 tsp. dried thyme
Mashed red or Yukon gold potatoes
Roasted zucchini squash or steamed asparagus or broccoli
In a large bowl, combine turkey, garlic and grill/herb seasoning, 1/2 tsp. salt and black pepper. Mix well and shape about 16 meatballs. Place meatballs in the bottom of a slow cooker.
In a food processor, mix together tomato sauce, broth, ketchup, vinegar, apricot preserves and thyme. Pour mixture over meatballs.
Cover and cook on low for 6-8 hours or high for 3-4 hours. Season, to taste, with additional salt and pepper. Serve over a heaping helping of mashed potatoes and side of veggies.