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Ingredients

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Directions

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  • In a large bowl combine the potatoes, onion, garlic, olives, cumin, oregano, allspice, salt, and pepper. Add turkey and mix well. Shape mixture into 24 1 3/4-inch meatballs. In a 12-inch skillet brown the meatballs on all sides in hot oil over medium heat (about 5 minutes).

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  • Meanwhile, in a 3-1/2- to 4-quart slow cooker, stir together tomato sauce and water. Add meatballs to sauce mixture in cooker. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours (meatballs should be cooked through).

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  • To serve remove meatballs with a slotted spoon. Serve in rolls topped with cheese and some of the cooking liquid to moisten.

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.

Nutrition Facts

385 calories; 9 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 52 mg cholesterol; 788 mg sodium. 89 mg potassium; 45 g carbohydrates; 7 g fiber; 6 g sugar; 32 g protein; 0 g trans fatty acid; 194 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 172 mg calcium; 3 mg iron;

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