Slow Cooker Spaghetti and meatballs is a classic favorite that your family will love. This version is healthier thanks to the use of lower fat ground turkey.
1poundspaghetti(use gluten free spaghetti if you need to follow a gluten free diet)
Instructions
Onion Mixture
Heat oil in dutch oven over medium-high heat. Stir in the chopped onion, 1 6 ounce can tomato paste, minced garlic, 1 Tablespoon dried oregano, ½ teaspoon red pepper flakes, and ¼ teaspoon salt. Cook until softened, and edges are beginning to brown, 8-10 minutes. Transfer half of the mixture to a large bowl.
Sauce
Slowly stir ½ cup red wine into the remaining half of the onion mixture, scraping up any browned bits stuck to the bottom of the pot. Add2 28 ounce cans crushed tomatoes and stir. Transfer the sauce to your slow cooker.
Meatballs
Add 8 ounces Italian turkey sausage, 1 pound ground turkey, 2 ounces shredded Mozzarella, 1 ounce shredded Parmesan, 2 large eggs, minced garlic, and ¾ teaspoon salt to the bowl containing the onion mixture. Mix well with your hands and/or a potato masher. Form into roughly 1.5" balls (you should have about 24) and arrange on a large plate.
Microwave the meatballs on high for about 5-7 minutes, until the outsides are firm and fat has begun to render. Transfer the meatballs to the slow cooker, nestling them into the sauce. Discard the rendered fat.
Turn the slow cooker on low temperature, and cook for 4-5 hours until sauce is slightly thickened and reduced. Stir in 1 ounce shredded Parmesan and 2 Tablespoons minced basil.
Cook spaghetti according to the instructions on package, in salted water. Serve meatballs and sauce over spaghetti.
Notes
If you can't find Italian turkey sausage, regular Italian sausage made from pork is fine as well.