1 (26 oz.) jar prepared spaghetti sauce
1/4 c. grated Romano cheese
1 (14 oz.) can clear chicken broth (or use your own)
2 eggs, beaten
2/3 c. Italian-flavored bread crumbs
Pinch of garlic powder (optional)
Pinch of black pepper (optional)
1 lb. ground turkey
Cooking oil

In saucepan combine spaghetti sauce, grated cheese and chicken broth from which the fat on top has been removed. Heat over medium heat until it starts to bubble. Transfer to crockpot -- use high setting for 1 hour; turn to low setting and allow to cook for 4 hours or longer.

Mix eggs and bread crumbs (add more if needed to make a smooth paste). Add garlic powder and/or pepper, if desired. Add ground turkey; mix thoroughly. Shape into about 15 meat balls; brown on all sides in small amount of cooking oil.

Transfer meatballs to sauce in crockpot; cook for 2 hours longer. If desired, add some water to the pan in which meatballs were cooked. Scrape pan and strain liquid to add to sauce. Convenient method for making extra sauce for a crowd.