Meatballs in tomato sauce

After trying several tomato sauce recipes for meatballs, and not liking any of them, I came up with my own.  Credit goes to Alton Brown for an idea of a thickening agent that I took from him.  Make sure to use low sodium tomato juice, or your sauce will come out salty.

You will need:

For meatballs:meatballs
2 lbs. ground turkey or chicken
2 eggs
1 cup plain yogurt
3 cups of bread crumbs (I find that homemade work best)
Paprika to taste
Garlic powder to taste
salt and pepper to taste
For sauce:
2 cups chicken stock
6 oz low sodium tomato juice
1 tbsp. corn starch
1 tbsp. honey
1 tsp. smoked paprika
salt and pepper to taste

Directions:
Mix meat with beaten eggs, yogurt, bread crumbs and seasonings (add more bread crumbs if the mixture is moist).  Make small balls out of the mixture and arrange on a cutting board.  Heat oil in a frying pan until hot.  Put as many meatballs as will fit in the pan and fry until brown, turning once.  Repeat until all the meatballs are brown.  Remove from pan.

In a small bowl, dissolve cornstarch in tomato juice.  Deglaze the pan with chicken stock.  Make sure to get all the brown bits dissolved in the stock as it brings flavor.  Add tomato juice with cornstarch to the pan.  Add honey and seasonings and simmer until the sauce is somewhat reduced.  Put the meatballs in, cover the pan and simmer for 20 minutes.

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