Turkey Meatballs and Sauce

Christine Gador

Turkey Meatballs and Sauce

Less-fattening take on meatballs. They’re slow-cooker easy, and so flavorful!

Makes: 8 servings


  • 1/4 cup egg substitute
  • 1/2 cup seasoned bread crumbs
  • 1/3 cup chopped onion
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt-free seasoning blend
  • 1-1/2 pounds lean ground turkey


  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 small zucchini, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (6 ounces) tomato paste
  • 2 bay leaves
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) whole wheat spaghetti


  1. In a large bowl, combine the egg substitute, bread crumbs, onion, pepper and seasoning blend. Crumble turkey over mixture and mix well. Shape into 1-in. balls; place on a rack coated with cooking spray in a shallow baking pan. Bake at 400° for 15 minutes or until no longer pink.
  2. Meanwhile, in a 4- or 5-qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours.
  3. Cook spaghetti according to package directions.
  4. Serve meatballs and sauce over spaghetti.

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