Cook’s notes: Using roasted garlic deepens the flavor of the sauce. Trader Joe’s has both the peeled garlic cloves and the turkey meatballs. I roasted the garlic at 1 pm and everything went into the slow cooker at 2 pm. Dinner was served around 6 pm.
Menu: Served with cooked quinoa, bread, and a salad (red romaine lettuce, cucumber slices, cherry tomatoes, shredded cheddar cheese, and the Going Wild Honey Mustard dressing.
Serves 8. Allow 1 hour to prep the garlic and 4 hours minimum for cooking time.
2 heads peeled garlic (about 24 cloves)
2 bags (16 oz. each) frozen turkey meatballs
1 Tablespoons dry basil
1 medium onion, minced
2 heads roasted garlic, see above
2 cans (28 oz. each) diced tomatoes, fire-roasted preferred
Roast the garlic in a foil packet. Heat oven to 375ºF. Take a sheet of foil, about 9 inches square. Put the garlic cloves in the center, drizzle olive oil on top, and sprinkle liberally with salt and pepper. Fold up the foil packet and seal tightly. Bake for about 45 minutes or until soft.
Make the meatballs: Defrost the meatballs according to package instructions. Place in a 4-quart slow cooker with the remaining ingredients. Stir. Cook on low for 3–6 hours. Stir before serving.
We served meatballs in a bowl over 1/2 cup of cooked quinoa per person.