Turkey Meatballs and Sauce |
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Prep Time: 40 Minutes Cook Time: 360 Minutes |
Ready In: 400 Minutes Servings: 8 |
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My sweetie and I have fought the battle of the bulge forever. This is my less-fattening take on meatballs. Theyâre slow-cooker easy, and so flavorful! â Jane McMillan, Dania Beach, Florida Ingredients:
1/4 cup egg substitute |
1/2 cup seasoned bread crumbs |
1/3 cup chopped onion |
1/2 teaspoon pepper |
1/4 teaspoon salt-free seasoning blend |
1-1/2 pounds lean ground turkey |
sauce: |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 small zucchini, chopped |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 can (6 ounces) tomato paste |
2 bay leaves |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon dried parsley flakes |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
1 package (16 ounces) whole wheat spaghetti |
Directions:
1. In a large bowl, combine the egg substitute, bread crumbs, onion, pepper and seasoning blend. Crumble turkey over mixture and mix well. Shape into 1-in. balls; place on a rack coated with cooking spray in a shallow baking pan. Bake at 400° for 15 minutes or until no longer pink.
2. Meanwhile, in a 4- or 5-qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours. Cook spaghetti according to package directions; serve with meatballs and sauce. Yield: 8 servings.
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