Meatballs in cinnamon-tomato sauce
2 tsp, extra-virgin
1 large, chopped
3 medium clove(s), minced
14½ oz, canned, broken up
¼ tsp, freshly ground
Uncooked extra lean ground turkey breast
Dried plain breadcrumbs
⅓ cup(s), seasoned
1 large egg(s), lightly beaten
2 cup(s), hot
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring frequently, until golden, about 7 minutes. Transfer half of the onion mixture to a medium bowl; set aside.
- Transfer the remaining onion mixture to a 5- to 6-quart slow cooker. Add the tomatoes, cinnamon, oregano, sugar, and pepper; stir well.
- To the onion mixture in the bowl, add the turkey, bread crumbs, egg, and salt; mix well. Shape into 24 meatballs; place on top of the tomato mixture in the slow cooker. Carefully spoon some of the tomato mixture over the meatballs. Cover the slow cooker and cook until the meatballs are cooked through, 3–4 hours on high or 6–8 hours on low. Discard the cinnamon stick. Serve the meatballs and sauce with the orzo. Yields 6 meatballs, about 1⁄4 cup sauce, and 1⁄2 cup orzo per serving.