Smoked Turkey Meatballs

Shredded vegetables help moisten the lean ground turkey in these baby meatballs, which are cooked in a maple-sweetened barbecue-like sauce. SERVES 12; 3 meatballs per serving SLOW COOKER SIZE | SHAPE 1½- to 2½-quart | round or oval SLOW COOKING TIME 4 to 6 hours ON LOW, OR 2 to 3 hours On hIgH

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Step 1

1. In alarge bowl, using your hands or a spoon, gently combine all the meatball ingredients except the egg white. Don't overwork the mixture or it will become too compact and the meatballs will be heavy. Gently work in the egg white. Shape into 36 1-inch balls (about 1 tablespoon each). Place on a large baking sheet so they don't touch. Refrigerate for 15 to 30 minutes, or until chilled.

Step 2

2. Meanwhile, in a small bowl, whisk together the sauce ingredients. Set aside.

Step 3

3. When the meatballs have chilled, heat 1 teaspoon oil in a large nonstick skillet over medium heat, swirling to coat the bottom. Cook half the meatballs for 3 to 4 minutes, or until browned on all sides, adjusting the heat as necessary. Transfer to the slow cooker. Repeat with the remaining 1 teaspoon oil and remaining meatballs.

Step 4

4. Pour the tomato sauce mixture into the skillet. Bring to a boil on high, scraping to dislodge any browned bits. Pour over the meatballs. Cook, covered, on low for 4 to 6 hours or on high for 2 to 3 hours, or until the meatballs are no longer pink in the center.