Nutrition per serving may change if servings are adjusted.
2 small onions
1½ cups finely chopped fresh mushrooms
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
⅓ cup fine dry bread crumbs
¼ teaspoon black pepper
⅛ teaspoon salt
2 pounds ground turkey breast
4 ounces lower-sodium thinly sliced cooked ham, chopped
Nonstick cooking spray
3 medium red sweet peppers, quartered
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
10 3-ounce whole grain baguette-style French bread, split and hollowed out (see Tip)
5¾-ounce slice reduced-fat Swiss cheese, halved
Finely chop one of the onions. Cut the other onion into thin wedges. Set both aside. For meatballs, in a very large bowl combine finely chopped onion, mushrooms, egg, bread crumbs, black pepper and salt. Add ground turkey and ham; mix well.
Using slightly wet hands to prevent sticking, shape mixture into thirty 2-inch meatballs. Coat a very large unheated nonstick skillet with cooking spray and heat over medium heat. Cook meatballs, 15 at a time, in hot skillet until evenly browned, turning occasionally.
In a 5- to 6-quart slow cooker combine onion wedges, pepper quarters, and diced tomatoes (see Tip). Place meatballs on top. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2½ hours.
Remove meatballs from cooker with a slotted spoon; keep warm. Using the slotted spoon, transfer onion wedges, pepper quarters and diced tomatoes to a blender or food processor; discard remaining cooking liquid in cooker. Cover and blend or process pepper mixture until smooth.
Preheat broiler. Place bread portions, cut sides up, on a large baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until lightly toasted.
Arrange meatballs on bottom halves of bread portions. Top with sauce and a half slice of cheese. Remove remaining bread tops from the pan. Broil sandwiches for 30 to 60 seconds or until cheese is melted. Top with bread tops and serve warm.
Tips: After removing bread centers, the remaining sandwich portions should be 2-ounces each. Reserve bread centers to use as soft bread crumbs in other recipes.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker, and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.