It's true, this recipe has it all. It can be thrown in a crockpot and not touched again til dinner. It can be mixed up on the stove and after a 15-20 minute simmer, ready to serve. It has simple ingredients that can be kept on hand as a go-to meal (even the meatballs can be kept frozen and thrown right into the sauce, you just have to cook it a little longer). Plus, it makes amazing leftovers! It may even induce labor - it was the last meal I had (as leftovers at work) just before my water broke - but I doubt that theory would hold up in a study... or that anyone would take the time to study the effects of sweet and sour turkey meatballs on labor induction. Nonetheless, this recipe will always have a special place in my heart as the last meal before they starved me through the night and then I met my little Peanut. (Don't worry, I'm not going to go into Annalyn's entire birth story right before a recipe... seems a little counterproductive. But if you would like to read it, the hospital asked me to write a post about our experience and you can read it on the Monogram Maternity site.)
I originally found this recipe on Food Network while exercising on an elliptical at the gym. It's inspired by a recipe by Food Network chef Robin Miller. This time I used the slow cooker so I could throw it together before work. I really like the idea that I can work 13 hours and still make dinner for my family, plus have leftovers for lunch the next day.