Turkey Meatballs in Paprika Tomato Sauce
3 tablespoons extra virgin olive oil
2 onions, finely chopped
2 ribs celery, finely chopped
1 can (14.5 ounces) diced fire-roasted tomatoes
1 jar (12 ounces) roasted red peppers, drained
2 tablespoons paprika
Salt and pepper
½ cup unseasoned bread crumbs
1 egg, beaten
1½ pounds ground dark meat turkey
In a large skillet, heat the olive oil over medium heat. Add the onions, celery and garlic and cook, stirring often, until softened, 7 minutes. Transfer 1⅓ cups of the onion mixture to a large bowl; let cool. Reserve the skillet.
Using a food processor, puree the tomatoes and roasted peppers. Add the puree to the skillet and bring to a boil over medium heat. Stir in the paprika and season with salt and pepper; transfer to a large slow cooker, cover and set to low temperature.
Whisk the bread crumbs, egg, ½ teaspoon salt and ¼ teaspoon pepper into the remaining onion mixture. Mix in the turkey. Form 1½-inch meatballs. Add the meatballs to the slow cooker. Cover and cook on low heat for 6 hours.
Every Day with Rachael Ray, March 2009