500 minutes
Tender turkey meatballs in a rich marinara sauce, served over al dente spaghetti with a sprinkle of Parmesan.
0 lb
Onion, minced
each
Plain Dry Bread Crumbs
cups
Parmesan Cheese, finely grated
cups
Flat Leaf Parsley, chopped
cups
0.25 fluid ounces
each
Garlic Clove, minced
each
to taste
teaspoons
cups
each
0 lb
1. Make the Meatballs
In a large bowl, mix together ground turkey, half of the minced onion, bread crumbs, Parmesan cheese, parsley, milk, egg, minced garlic cloves, black pepper, and kosher salt until just combined.
2. Cook the Meatballs
Form the mixture into 16 even-sized meatballs and place them in the slow cooker. Pour the marinara sauce over the meatballs, add the rest of the minced onion and the fresh basil sprig. Cook on low for 7 to 8 hours or on high for 4 to 5 hours.
3. Prepare the Spaghetti
In the last hour of cooking the meatballs, boil a large pot of salted water. Cook the spaghetti for 10 to 12 minutes until al dente, then drain.
4. Serve
Serve the meatballs and sauce over the spaghetti, sprinkled with extra Parmesan cheese.
Opt for ground turkey that’s a mix of dark and white meat to keep your meatballs juicy and flavorful.
Make a homemade marinara with San Marzano tomatoes and simmer with garlic, onions, and a splash of red wine.
Sear the meatballs for a crust before transferring to sauce, enhancing flavor through the Maillard reaction.
Incorporate finely minced onions, garlic, parsley, and freshly grated parmesan into the meatball mixture for depth of flavor.
Cook pasta al dente and save pasta water to help the sauce adhere better to the pasta.
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