Meatballs in cinnamon-tomato sauce
5
Points®
Total time: 4 hr 19 min • Prep: 12 min • Cook: 4 hr 7 min • Serves: 4 • Difficulty: Easy
A hint of cinnamon adds intriguing, warming flavor and aroma that complements the sweetness of the tomatoes in this Greek-inspired entrée. The sautéed onions and breadcrumbs help keep the meatballs moist while the egg helps bind them. Lightly oil your hands to keep the meatballs from sticking to them as you roll them. Instead of the orzo, you can serve this with couscous, spaghetti, or rice if you prefer. Avoid lifting the lid of the slow cooker while the food is cooking because peeking slows down the cooking process. Serve this entrée with a Mediterranean-style salad with feta cheese and Kalamata olives to complete your Greek-inspired feast.
Ingredients
Olive oil
2 tsp, extra-virgin
Onion
1 large, chopped
Garlic
3 clove(s), minced
Plum tomato
14½ oz, canned, broken up
Cinnamon stick
1 average
Dried oregano
1 tsp
Sugar
¼ tsp
Black pepper
¼ tsp, freshly ground
Uncooked extra lean ground turkey breast
1 pound(s)
Dried plain breadcrumbs
⅓ cup(s), seasoned
Egg
1 large egg(s), lightly beaten
Table salt
½ tsp
Cooked orzo
2 cup(s), hot
Instructions
1
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.
2
Transfer the remaining onion mixture to a 5- to 6-quart slow cooker. Add the tomatoes, cinnamon, oregano, sugar, and pepper; stir well.
3
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.
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