Ingredients
Scale
Turkey Pesto Meatballs:
- 1 lb ground turkey
- 1 egg
- 1 clove garlic, minced
- 1/4 cup breadcrumbs (GF as needed)- more as needed
- 1/3 cup pesto (homemade or store bought)
- 1/4 tsp sea salt
To cook:
- 1–2 jars of your favorite marinara sauce (or similar- we love Rao’s and Carbone)
- Cooking spray or neutral oil (avocado, olive)
To serve:
- Spaghetti Squash or pasta
- Fresh grated parmesan (optional)
- Chopped fresh parsley
To cook spaghetti squash:
- 1 large spaghetti squash
- oil and salt, as needed
Instructions
- To prepare meatballs, mix all meatball ingredients with hands in a large bowl (be careful not to over-mix). If meatballs are sticky, add an extra 2-4 tbsp of breadcrumbs, 2 tbsp at a time.
- Divide mixture into 16-20 balls.
- To cook:
- Slow Cooker: Grease slow cooker all over with cooking spray. Add a thin layer of sauce to bottom of slow cooker and top with meatballs. Cover with remaining sauce.
- Close lid and cook on high for 4-6 hours or low 8 hours.
- Oven: Preheat oven to 375. Grease nonstick baking pan or line with parchment paper. Place meatballs on baking sheet, leaving space in between. Bake for 15-20 minutes until meatballs are cooked through.
- Serve on top of cooked spaghetti squash (our preference), pasta or with crusty bread to dip in the sauce!
To cook spaghetti squash:
- Preheat oven to 375.
- Slice off bottom of spaghetti squash to allow for more control when slicing.
- Slice in half and scoop out seeds.
- Drizzle oil and sprinkle salt over the cut side of spaghetti squash halves. Place squash, cut-side down, on baking sheet or pan.
- Add 1″ of water to bottom of pan.
- Roast in oven for 45 minutes-1 hour, until squash is soft. Let cool slightly, scoop out ‘spaghetti’ and serve.
