Slow-Cooker Turkey Florentine Meatballs Over Orzo
Stir together the marinara sauce and diced tomatoes in a 5- to 6-quart slow cooker. Using your hands, combine the turkey, spinach, panko, cheese, parsley, garlic, thyme, salt, and pepper in a large bowl until blended. Shape into 24 (1 1/2-inch) meatballs, and place in the sauce mixture in the slow cooker. Cover and cook on LOW until the meatballs are cooked through, 3 to 4 hours.Advertisement
Meanwhile, prepare the pasta according to the package directions, omitting the salt and fat; drain. Divide the orzo among 6 bowls. Serve the meatballs and sauce over the orzo. Garnish with the chopped fresh parsley or basil, if desired.
Muticooker Directions: In Step 1, stir together the marinara sauce and diced tomatoes in the inner pot of a 6-quart multicooker. Prepare the meatballs; place in the sauce mixture in the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the meatballs are cooked through, about 4 hours. Complete Step 2.