Nutrition per serving may change if servings are adjusted.
1 egg, lightly beaten
3 tablespoons quick-cooking rolled oats
2 tablespoons finely chopped onion
2 tablespoons snipped fresh cilantro
1 teaspoon chili powder
1 teaspoon dried oregano, crushed
¼ teaspoon salt
1 pound ground turkey breast
4 cups reduced-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 medium zucchini, sliced (1¼ cups)
1 cup water
1 medium onion, chopped ( ½ cup)
1 medium carrot, chopped ( ½ cup)
2 cloves garlic, minced
1 teaspoon smoked paprika
¼ to ½ teaspoon chipotle chile powder
½ cup quick-cooking brown rice
In a medium bowl stir together egg, oats, 2 tablespoons onion, 2 tablespoons cilantro, chili powder, oregano and salt. Gently mix in the ground turkey. Shape meat mixture into 32 (about 1-inch) small meatballs (see Tips). In a large nonstick skillet, brown meatballs, half at a time, on all sides over medium heat; set aside.
In a 4- to 5-quart slow cooker stir together the broth, tomatoes, zucchini, water, ½ cup onion, carrot, garlic, paprika and chipotle chile powder.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir in rice. Cover and cook for 30 minutes more or until rice is tender. Garnish with cilantro.
Tips: If mixture is too soft to work with, scoop the meatballs out using a cookie scoop and arrange on a parchment-lined baking sheet. Cover and chill about 30 minutes. Roll into balls as directed.
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.