Herbed Turkey Meatballs

Ingredients
1/2 cup wheat germ
2 egg whites
2 cloves garlic, minced
2 small onions, finely chopped
1/4 cup fresh basil leaves, chopped
1 pound ground turkey
1 Tbsp olive oil
1 small red bell pepper, finely chopped
1 tsp dried thyme
1 tsp dried oregano
1 jar marinara sauce
1 cup water

Mix wheat germ, egg whites, half garlic, half onions, and basil in large bowl.  Add turkey, season with salt and black pepper to taste, and mix well.  Cover and place in freezer for 20 minutes for easier handling.  Heat oil in skillet over medium high heat.  Saute remaining garlic and onion until translucent.  Add bell pepper and cook 5 - 6 more minutes.  Put thyme, oregano, marinara, and water in slow cooker.  Stir in vegetable mixture.  Turn on high.  Roll turkey mixture into 2" meatballs (should be about 20).  Add to slow cooker.  Cover and cook on high 4 to 6 hours or on low 6 to 8 hours.  Spoon meatballs over cooked pasta, if desired.

Tip:
All of the prep on the veggies and rolling of the meatballs can be done the night before and stored in the refrigerator.  Then just add the spices, sauce, water, and meatballs to the slow cooker in the morning for all day cooking or at lunch time for cooking on high.