Poultry

Turkey Meatballs & Spaghetti

by Sarah Lasry, KosherStreet.com

This is a healthy recipe – using ground turkey instead of ground meat that uses one of my favorite cooking tools...the slow cooker. Add the ingredients, set the temperature, and let it simmer all day. The house will smell fabulous and you will have a great meal to serve to your family.

Ingredients:

For the tomato sauce:

1 large onion, chopped roughly

1 cup canned diced tomatoes

2 1/2 cups tomato sauce

1 teaspoon salt

1 teaspoon black pepper

1 clove garlic minced

1 teaspoon oregano

1 1/2 teaspoon sugar (or 1 pack splenda)

1 teaspoon cumin

For the Turkey Meatballs

1 lb ground turkey

1 egg

1/2 cup bread crumbs (or I sometimes use cooked brown rice for a healthier option)

1 teaspoon cumin

1 teaspoon ground mustard

1 teaspoon dried sage

1 teaspoon garlic powder

1 teaspooon salt

1 teaspoon black pepper

1 teaspoon lemon rind (or dried lemon peel)

1 lb cooked spaghetti

Fresh sage leaves for garnish (optional)

Directions:

In a small mixing bowl add all the ingredients for the tomato sauce – mix well and pour half of it into the slow cooker.

In a large mixing bowl add all the ingredients for the turkey meatballs. Mix well and shape your meatballs and place them into the slow cooker.

Pour the rest of the tomato sauce over the meatballs. Cover and cook on med–high for 3 1/2 to 4 hours.

Serve over the cooked spaghetti, garnish with fresh sage.