Is there any comfort food quite like spaghetti and meatballs? It’s hearty, rich, and carb-o-licious, but unfortunately quite fattening and high in calories. That’s why I love this recipe. It transforms pasta and meatballs from a treat for special occasions to a weeknight dinner perfect for your regular recipe rotation.
This recipe is much lighter than your standard meatballs and marinara, but still packs a powerful flavor punch. Turkey is lower in calories and fat than sausage or beef, and these meatballs are packed with just the right amount of spinach: enough that you get a good serving, but not enough that that your kids will turn their noses up at their plates.
This recipe is also much less labor intensive than your typical meatball and marinara recipe, because it’s made using my favorite kitchen appliance – the Crock-Pot. Prep the meatballs and sauce in the morning, set your Crock-Pot for 8 hours and dinner is ready to go!
I’m always on the lookout for weeknight dinners under 500 calories and this one fits the bill. One serving of my favorite whole wheat pasta is 190 calories + 127 calories for 3 meatballs (only 43 calories per meatball!) + 93 calories for 1 cup of marinara+ about 30 calories for garnish comes to a grand total of just 440 calories.
Because this recipe serves 7, it makes enough to serve my small family 2 meals instead of just one. My husband usually takes leftovers to work for lunch the next day, and I use the leftover meatballs and sauce to make slimmed-down meatballs subs the next evening.
I generally serve these meatballs with one of my family’s favorite pastas (we’re partial to vegetable farfalle and whole wheat penne over here) and a light, green side salad or my mom’s famous Slimmed-Down Roasted Broccoli. If you’re watching carbs you can omit the bread crumbs (I’ve done it and it works well-also makes the recipe gluten free) and serve with spaghetti squash or zucchini noodles instead of traditional pasta.
Crock-Pot Turkey & Spinach Meatballs in Marinara
Equipment
Ingredients
- Ingredients:
- For the Meatballs:
- 1 ½ lb 93% lean ground turkey
- 2 cups frozen spinach leaf
- 1/2 cup whole wheat bread crumbs
- 1 egg
- ¼ cup parsley finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon smoked paprika
- For the Sauce:
- 2 28 oz cans diced tomatoes
- 1 6 oz can tomato paste
- ½ small onion diced
- 1 tablespoon balsamic vinegar
- 2 teaspoons minced garlic
- 1 tablespoon brown sugar
- 1 ½ tablespoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- Garnish:
- shredded Parmesan if desired
- fresh basil if desired
Instructions
- 1. Combine diced tomatoes, tomato paste, onion, Italian seasoning, dried basil, salt, pepper, garlic, brown sugar, red pepper flakes, and balsamic vinegar a slow cooker. Blend with an immersion blender until smooth.
2. Defrost spinach in microwave (mine takes 4-5 minutes on a very low setting, but times will vary) and squeeze dry of excess water.
3. Combine turkey, spinach, bread crumbs, garlic, salt, pepper, egg, smoked paprika, and parsley in a large bowl, and mix with your hands until combined. Use a 1/8 measuring cup to measure out portions of the turkey mixture and roll into balls.
4. Carefully place each of the meatballs in the sauce. Put the lid on the slow cooker and cook on low for 8 hours.
5. If possible, gently stir mixture every few hours. If not, stir the mixture after its finished cooking and serve immediately.
Notes
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