• 1/4 C. chopped onions
• 1 15 oz. can no-salt-added diced tomatoes, drained and juices reserved
• 1 8 oz. can no-salt-added tomato sauce
• 2 Tbs. no-salt added tomato paste
• 1 tsp. dried Italian seasoning
• 1/2-3/4 lb ground chicken or ground turkey
• 1/2 C. fresh whole-wheat breadcrumbs or white breadcrumbs
• 1 egg white, lightly beaten
• 3 Tbs. finely chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 tsp. salt substitute
• 1/8 tsp. black pepper
• Sugar-free grape jelly

Combine onion, diced tomatoes, 1/2 C. reserved juice, tomato sauce, tomato paste, Italian seasoning, and jelly in slow cooker/crock pot. Cover and cook on low 3 to 4 hours or until onions are soft. During the last 30 minutes of cooking time, prepare meatballs. Combine chicken, bread crumbs, egg white, parsley, garlic, salt and pepper in medium bowl. With wet hands form mixture into 12-16 meatballs. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add meatballs; cook about 8 to 10 minutes or until well browned on all sides. Add meatballs to the sauce in slow cooker; cook 1 to 2 hours or until meatballs are no longer pink in centers and are heated through. Serve with your favorite pasta or in submarine rolls.