Turkey Meatballs in Paprika Tomato Sauce

Serve: 6
Prep: 30min Slow-Cook:6HR

Independents:
3 TBsps extra virgin olive oil
2 onions, finely chopped
2 ribs celery, finely chopped
One 14.5-ounce can diced Fired-roasted tomatoes
One 12-ounce jar roasted red peppers,drained
2 TBsp paprika
Salt & Pepper
1.2 cup unseasonal bread crumbs
1 egg beaten
1 1/2 pound ground dark Meat turkey or beef

Directions:

1. In a large skillet, heat olive oil over medium heat. Add the onions,celery & garlic and cook stirring often until softened,7minutes. Transfer 1 1/2 cup of onion mixture to a large bowl; let cool. Reserve the skillet.

2. Using a food processor, puree the tomatoes and roasted peppers. Add the puree to he skillet and bring to a boil over medium heat. Stir in the paprika and season with salt & pepper; transfer to a large slow cooker; cover and set to low temperature.

3. Whisk the breadcrumbs eggs 1/2 teaspoon salt and 1/4 teaspoon pepper into the remaining onion mixture. Mix in the turkey.From 1 1/2-inch meatballs. Cover and cook on low heat for 6 hours.

Meat Loaf

Ingredients:
1 1/3 cups (2.8oz) Frenches Original or Cheddar French Fried Onions
1 1/2 lb. Ground Beef
1 (10 3/4oz)can Campbell's Condensed Tomato Soup
2 tbsp French Worcestershire Sauce
1 egg

Direction:
1.Finely crush 2/3 cup French Fried Onions. Place in bowl; mix in meat,1/3 cup soup, worcestershire sauce & egg. Shape into 8x4-inch loaf in shallow baking pan

2. Bake 1 hour at 350 F until meat loaf is no longer pink in center.Drain.

3. Spoon remaining soup over meat loaf and top with remaining onions. Bake 5 minutes until onions are golden.