I committed in my Fall Bucket List to using my crock pot at least once a week this fall, and I can honestly say that on week two, I’m sticking to it. Progress. This coming week, it’ll be crock pot applesauce on the menu, but last it was Crock Pot Spaghetti with Turkey Meatballs.
The recipe I followed was actually for a soup, and while I was totally pleased with the way the recipe turned out, it is most definitely not a soup. Mine had the consistency of a normal spaghetti dish, but made extra delicious by the crock pot cooking time.
Crock Pot Spaghetti with Turkey Meatballs
For the meatballs:
1 pound lean ground turkey
1/2 cup breadcrumbs
1/2 cup parmesan cheese, grated finely
1 teaspoon dried oregano
1 teaspoon basil
1/4 teaspoon salt
For the soup:
24 oz. jar pasta sauce (While I normally make my own, I used Ragu for this recipe)
4 cups chicken broth
1/2 teaspoon oregano
4 oz. dried spaghetti, broken into 1-2 inch pieces (this will be added towards the end)
Combine all meatball ingredients in medium bowl. Form into meatballs and place into crock pot. Carefully add pasta sauce, chicken broth, and seasoning. Do not stir—you do not want to break up the meatballs! Cook on low for 6-8 hours or high for 3-4 hours. Add broken spaghetti noodles and cook for 30 minutes on high until noodles are cooked.
While I didn’t do it with this recipe, I typically add a bit of sugar and some balsamic vinegar whenever I am making pasta sauce, so I would imagine that would add a bit of dimension in this recipe as well. However, it’s wonderful as spelled out above and is the perfect meal to make at the beginning of the week and take leftovers for lunch, which is just what I need during busy weeks.