Crock-Pot Turkey & Spinach Meatballs in Marinara
A deceptively healthy alternative to traditional spaghetti and meatballs; savory, comforting, and packed with veggies.
Servings 7 Servings
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
Total Cost: $9.26 Cost Per Serving $1.33