Makes 24 1-1/2 inch meatballs; double the recipe and use a 6-quart slow cooker.
For the meatballs:
1-1/4 lb ground 93% fat-free turkey
1/2 cup plain dry breadcrumbs
1/2 cup plain nonfat Greek yogurt
1 large egg
1/2 tsp chili powder (I like Penzeys BBQ 3000)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Line a 4-quart slow cooker with a slow cooker liner, or spray with cooking spray.
In a mixing bowl, stir together the ingredients for the sauce, and pour it into the cooker.
In another large mixing bowl, add all of the ingredients for the meatballs. Use your fingertips to combine everything without overmixing, which makes the meatballs tough.
Using a small cookie scoop or a tablespoon, form 1-1/2 inch meatballs (or larger, or smaller, depending on how you plan to serve them), and carefully arrange the meatballs in the slow cooker. You'll need to put some on top of others, as they won't all fit in a single layer.
Cover and cook on LOW for 4 hours, stirring gently at the 3-hour mark to make sure the meatballs are coated evenly with the sauce.
Serve as appetizers on toothpicks. Can be made ahead and frozen.