Slow Cooker Turkey Meatball Curry

Every Friday night my husband and I try to have a meal with just the two of us.  It can be really hard to fit in a date with two small children.  It can also be difficult to make a special meal that fits into my new healthy lifestyle.  I am constantly reminding myself that living a healthy life is more important than any one day of food or celebration.  Despite the struggle, I still wanted to make a delicious special meal for my husband.  What could be better than a homemade meatball curry?

This dinner is made completely in the slow cooker and doesn't need to have the meatballs precooked.  It takes away any concern with the extra 'fillers' that are often found in many premade or frozen meatballs.  You also get a much higher quality product when you make your own!  I made a big batch and froze half of it to use as weekly lunches.  It freezes really well and the flavors actually develop and are better the next day.

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Slow Cooker Turkey Meatball Curry
homefamilylove.com
Servings: 6 ★ Size: 6 meatballs and 1/2 cup sauce ★ Smart Points: 4 ★ Points Plus: 6 ★ Calories: 228 ★ Total Fat: 9 g ★ Saturated Fat: 2 g ★ Protein: 22 g ★ Carbohydrates: 16 g ★ Fiber: 4 g ★ Sugars: 7 g ★ Sodium: 307 mg ★ Cholesterol:  102 mg

Ingredients:
· 1- 14.5 ounce (411 g) can crushed tomatoes
· 1- 14.5 ounce (411 g) can diced tomatoes
· 1 cup (250 ml) beef stock, low-sodium
· 1 large onion, diced
· 2 tablespoons hot curry paste 
· 1 tablespoon cumin
· 1 tablespoon garlic
· 20-ounce ground turkey, 93% lean
· 3 slices whole wheat bread, made into breadcrumbs
· 1/4 cup (small bunch) fresh cilantro (coriander), finely chopped
· 1 tablespoon fresh ginger
· 2 teaspoons curry powder
· 2 teaspoons ground cumin
· 1 teaspoon garlic
· 1 egg 
· 1/8 teaspoon salt

Directions:
1. Place the crushed tomatoes, diced tomatoes, beef stock, onion, curry paste, cumin, and garlic into a slow cooker.  Mix well.

2. In a medium bowl add the ground turkey, whole wheat breadcrumbs, fresh ginger, curry powder, cumin, garlic, egg, and salt. Using your hands mix well.  Shape into approximately 1-inch meatballs and drop into the curry sauce.  

3. Cook on low for 8 hours.  Serve topped with greek yogurt (extra points) and fresh cilantro.