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 Time25minutes
Cook Time2hours
Servings8people
Ingredients
1lbground turkey
¼cupseasoned breadcrumbs
1egg
1jar(24 to 26 oz) marinara sauce
½cupcoarsely chopped pitted kalamata olives
2tbspdrained capers
½ to ¾tspred pepper flakes
6ozhot cooked spaghetti
¼cupfresh basil or Italian parsley
Instructions
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.
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.