Sweet-N-Sour Turkey Meatballs

Ingredients

• 2 cups broccoli florets 
• 0.5 cup brown sugar 
• 30 ounce tomato sauce canned
• 1 cup chili sauce 
• 0.5 cup cider vinegar 
• 2 teaspoons thyme leaves dried
• 1  egg white 
• 4 tablespoons chives fresh chopped
• 8 servings salt and ground pepper black
• 2 pounds ground turkey breast 
• 8 servings lemon wedges 
• 2 cups chicken broth reduced-sodium
• 2 teaspoons poultry seasoning salt-free
• 8 medium potatoes red cut into 1-inch pieces skin on
• 8 servings salt and pepper 
• 1 cup cup heavy whipping cream light sour
• 2 tablespoons water 
• 6 cloves garlic whole
• 2  until tender. season with salt and pepper, to taste. serve with lemon, if desired. crisp

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• slow cooker

Directions

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.
3. Mix well and shape mixture into about 32 meatballs.
4. Place meatballs in bottom of slow cooker.
5. In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme.
6. Pour mixture over meatballs.
7. 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.
8. 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.
9. 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.
10. 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.