Almost everyone loves spaghetti and meatballs and we are no exception. It harkens back to our days as capricious children, when only one meal was acceptable on any given night of the week: spaghetti. It was, and still is, the ultimate comfort food. In this recipe, we substitute the traditional beef meatball with a lighter turkey version and classic marinara gets a roasted red pepper twist.
Meatballs and Roasted Red Pepper Marinara
It’s easy to brown the meatballs on the stovetop and cook them with the sauce in our 6 Quart Programmable Stovetop Slow Cooker (33567T)
. The crock is stovetop safe and makes preparation and cleanup a breeze.
2 pounds ground turkey
1/2 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil or vegetable oil
4 cans (14.5 oz each) diced tomatoes
2 cans (6 oz. each) tomato paste
1 cup chopped roasted red peppers
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons dried Italian seasoning
1 teaspoon salt
1/2 tsp freshly ground pepper
To make the meatballs, combine ground turkey with all meatball ingredients in a large bowl.
Divide mixture and shape into 24 meatballs.
Heat olive oil in large skillet over medium-high heat. Brown meatballs until light brown. Set aside.
Combine sauce ingredients in crock.
Gently stir in meatballs to cover with sauce.
Cover and cook for 3 hours on HIGH or 5 hours on LOW until meatballs are heated to at least 160°F internal temperature.
Serve over pasta.
It is easier to brown meatballs in two batches. Heat one tablespoon olive oil and brown 12 meatballs at a time.
If you like thicker sauce, remove lid for the last 30 minutes of cooking time.
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