Recipe Author: Brittany Simpson
2 large cans whole peeled tomatoes
1 package ground turkey
Minced garlic
Fresh parsley (about a handful)
Frozen bag of green, yellow, and red peppers
1/2 chopped onion
1 whole chopped eggplant
2 cups beef broth (low sodium is best)
To make the meatballs: put the ground turkey in a bowl with some chopped onion garlic powder, parsley, oregano, 2 Tbsp of parmesean cheese, red pepper flakes, and 1/4 cup of egg whites.
Then make your meatballs. You should get at least 20, depending on how big you make your meatballs.
Brown them all in a pan with 1 Tbsp of olive oil.
Put a handful of parsley, 2 tsp of minced garlic, some salt, and the cans of tomatoes in a blender until well blended (I left mine a litte chunky, you dont have to do this,but it does save you some time).
Put everything in one large bowl! EVERYTHING!
Put it in the refrigerator overnight.
In the morning, put it all in the crockpot on low and cook for about 5 hours.
Note: It's not absolutely necessary to refrigerate overnight, but if you do, it helps to enhance the flavors.
Original article and pictures take 17ddgal.blogspot.com site
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