Slow Cooker Florentine Turkey Meatballs

Want to wow your family with warm comfort food without breaking the calorie-bank? Try these turkey meatballs that are packed with protein and healthy spinach and cooked all day long for that “I slaved over this” taste.

Meatballs: 

1 lb ground turkey

¼ cup Panko breadcrumbs

¼ cup grated parmesan cheese

¼ cup chopped baby spinach

1 egg

1 clove garlic, minced

1 tsp salt

1 tsp pepper

Sauce:

1 can (28-oz) tomato sauce

1 bay leaf

½ tsp basil

Salt and pepper to taste

1 tsp extra-virgin olive oil

3 cloves garlic, smashed

12 oz (1 box) Smart Taste or whole wheat thin spaghetti

Parmesan cheese

In a large bowl, combine meatball ingredients by hand. Form into 2-inch balls and set aside.

Add tomato sauce, bay leaf, basil, salt, and pepper to a large Crockpot.  Sauté 3 garlic cloves in olive oil over medium heat until golden brown, but not burnt. Add garlic and oil to sauce. Gently place meatballs in sauce. Cover and cook on low, 4-6 hours.

Prepare pasta per package directions. Serve meatballs over pasta and sprinkle with parmesan cheese.

*Recipe modified from Skinnytaste

Turkey-Apple-Cheddar Meatballs

If you’re as devious as I am, you have probably fibbed to your spouse a time or two about what exactly went into that delicious (healthful) meal. Whether you hide minced veggies in a sauce or swear those green flakes of spinach are parsley, you’re really just trying to look out for their nutrition, right? One of my favorite sneaks is to substitute ground turkey for ground beef to add a more heart-friendly, figure-friendly tone to the meal. Sometimes my husband discovers my secret and sometimes he doesn’t, but when the flavors are as delicious as these meatballs, he’s likely too busy savoring to complain.

 

1 lb. ground turkey 

1 Granny Smith apple, finely diced or shredded

½ cup shredded sharp cheddar cheese       

½ cup whole wheat bread crumbs

½ tsp. onion powder

1 egg (or egg substitute), beaten

Salt and pepper to taste

1/2 pkg. No Yolk egg noodles

4 Tbs. light margarine

½ tsp. garlic powder

Preheat oven to 350 degrees. In a large bowl, mix first 7 ingredients with hands, until thoroughly combined. Roll turkey mixture into 1-2” meatballs and place on an ungreased cookie sheet. Bake meatballs 20-25 minutes, until cooked through.

Meanwhile, boil egg noodles per package directions; drain. Add butter and garlic powder to a microwave-safe cup or bowl; microwave 20-30 seconds, until butter is melted. Stir lightly to combine. Serve meatballs over noodles and drizzle with garlic-butter.

*Inspired by Rachael Ray’s Pork, Apple, and Cheddar Meatballs