Ingredients
3 slices white bread, torn into small pieces1/2 cup fat-free milk2 pounds lean ground turkey1/4 cup grated Parmesan cheese1/4 cup minced fresh parsley2 large eggs, lightly beaten3 garlic cloves, minced2 teaspoons Italian seasoning1/2 teaspoon salt1/2 teaspoon pepperSAUCE:2 medium onions, chopped1 medium green pepper, chopped2 cans (28 ounces each) crushed tomatoes in puree2 cans (6 ounces each) tomato paste4 garlic cloves, minced1 tablespoon sugar2 teaspoons Italian seasoning1/2 teaspoon salt1/2 teaspoon pepper2 bay leavesHot cooked pastaAdditional minced fresh parsley and grated Parmesan cheese, optional
Preparation
Preheat broiler. Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add next eight ingredients; mix lightly but thoroughly. Shape into 1-1/2-in. balls; place on a greased rack of a broiler pan. Broil 5-6 in. from heat until lightly browned, 4-5 minutes.
For the sauce, in a 6-qt. slow cooker, mix the next nine ingredients. Add bay leaves and meatballs; gently stir into sauce.
Cook, covered, on low until meatballs are cooked through, 4-5 hours. Discard bay leaves. Serve with pasta; if desired, sprinkle with additional parsley and Parmesan cheese.
