Mini Puttanesca Meatballs and Spaghetti

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I stole this recipe for Mini Puttanesca Meatballs and Spaghetti from a cookbook called Crockpot® The Original Slow Cooker: Italian Slow Cooking. This twist on spaghetti and meatballs starts with turkey meatballs. Ground turkey is mixed with breadcrumbs and eggs. The formed meatballs are baked in the oven to brown. Marinara sauce, black olives, capers and red pepper is added to a slow cooker before adding the meatballs. After cooking for several hours, the sauce and meatballs are served over cooked spaghetti. A healthy slow cooker meal to start the New Year!

January 4th is National Spaghetti Day and making Mini Puttanesca Meatballs and Spaghetti, Brie Spaghetti or Creamy Four Cheese Garlic Spaghetti is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

“Everything you see I owe to spaghetti.” – Sophie Loren, Actress (see more quotes in the Quotes tab)

Preheat oven to 425 F. In a large bowl combine 1 lb ground turkey, ¼ cup seasoned breadcrumbs and 1 egg. (I also add Parmesan cheese, parsley and more seasonings.)

Then shape into 24 (1 inch) meatballs; place on foil lined baking sheet. Bake 15 to 18 minutes or until browned and no longer pink in center.

Next coat inside of 2 quart slow cooker with nonstick cooking spray. Combine 1 jar (24 to 26 oz) marinara sauce, ½ cup coarsely chopped pitted kalamata olives, 2 tbsp drained capers and ½ to ¾ tsp red pepper flakes in slow cooker; stir to blend.

Then add the meatballs. Cover and cook on LOW 3 to 4 hours or HIGH 1 ½ to 2 hours.

Next, stir in 6 oz hot cooked spaghetti.

Finally, serve topped with basil or parsley.

If you like the flavors in Mini Puttanesca Meatballs and Spaghetti you can try a more traditional recipe like Spaghetti alla Puttanesca.

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Mini Puttanesca Meatballs and Spaghetti

This twist on spaghetti and meatballs starts with turkey meatballs. Ground turkey is mixed with breadcrumbs and eggs. The formed meatballs are baked in the oven to brown. Marinara sauce, black olives, capers and red pepper is added to a slow cooker before adding the meatballs. After cooking for several hours, the sauce and meatballs are served over cooked spaghetti.
Course Pasta
Prep Time 25 minutes
Cook Time 2 hours
Servings 8 people

Ingredients

  • 1 lb ground turkey
  • ¼ cup seasoned breadcrumbs
  • 1 egg
  • 1 jar (24 to 26 oz) marinara sauce
  • ½ cup coarsely chopped pitted kalamata olives
  • 2 tbsp drained capers
  • ½ to ¾ tsp red pepper flakes
  • 6 oz hot cooked spaghetti
  • ¼ cup fresh basil or Italian parsley

Instructions

  1. Preheat oven to 425 F. Combine turkey, bread crumbs and egg in large bowl; mix well. Shape into 24 (1 inch) meatballs; place on foil lined baking sheet. Bake 15 to 18 minutes or until browned and no longer pink in center.
  2. Coat inside of 2 quart slow cooker with nonstick cooking spray. Combine marinara sauce, olives, capers and red pepper in slow cooker; stir to blend. Add meatballs. Cover and cook on LOW 3 to 4 hours or HIGH 1 ½ to 2 hours. Serve sauce and meatballs with spaghetti. Top with basil.