Slow-cooker turkey meatballs are a refreshing departure from typical beef meatballs. The chunky marinara sauce and tender orzo will put this entrée on your list of easy weeknight favorites. Garnish with crushed red pepper, if desired.

Cooking Light
Source: Everyday Slow Cooker
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

434 calories; protein 34g 68% DV; carbohydrates 62g 20% DV; exchange other carbs 4; dietary fiber 9g 36% DV; sugars 7g; fat 8g 12% DV; saturated fat 3g 15% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 654mg 26% DV; thiamin -1mg -100% DV.