I love fall for two reasons, ok, well a few but these two are my favorites: the cooler temps and crock pot meals! We are going to start a new thing this fall in our house and have crock pot Thursday’s! So for our first crock pot meal of the fall, I found this recipe in the September 2009 issue of Family Circle. The original recipe called for ground beef, but I always substitute ground turkey for ground beef. This recipe makes 4 servings. It has 337 calories per serving.
1 egg, lightly beaten
3/4 pound of ground turkey
1/2 cup finely chopped onion
3 tablespoons of plain bread crumbs
2 tablespoons of chopped fresh parsley
1 tablespoon of grated parmesan cheese
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 cup of ketchup
1/4 cup plus 1 tablespoon of low sodium beef broth
1 1/2 teaspoon of balsamic vinegar
1 bag (16 ounces) of baby carrots
1 medium size onion, chopped
1 tablespoon of cornstarch
- Stir together egg, beef, onion, bread crumbs, 1 tablespoon of the parsley, the Parmesan cheese, and 1/4 teaspoon each of the salt and pepper. Form into 1 inch meatballs, makes about 20, set aside.
- Stir together 1/4 cup of ketchup, 1/4 cup of broth and the vinegar. Place carrots and onion in the slower cooker and put meatballs on top. Drizzle with ketchup mixture. Cook on high for 3 1/2 hours or on low for 5 hours.
- Stir together remaining tablespoon of parsley, 1/4 teaspoon each of salt and pepper, 1/4 cup ketchup, 1 tablespoon of broth and cornstarch. Gently stir into slow cooker and cook until thick about 5 minutes.