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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.