Chunky Spaghetti and Turkey Meatballs

1 medium onion — chopped
1 carrot — peeled & chopped
2 stalks celery — chopped
1 clove garlic — crushed
1 can tomato sauce (8-oz)
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
1 can diced tomatoes with juice (28-oz)
1/2 pound mild Italian turkey sausage
1/2 pound extra-lean ground beef
1/3 cup seasoned dry bread crumbs
1 egg — beaten slightly
2 tablespoons milk
1 pound spaghetti — cooked; drained
Grated Parmesan cheese — optional

Combine onion, carrot, celery, garlic, tomato sauce, basil, oregano, thyme, Worcestershire sauce, pepper, and tomatoes in a 3 1/2-quart slow cooker.

In a medium bowl, combine turkey sausage, ground beef, bread crumbs, egg, and milk. Form mixture into about 18 meatballs. Carefully place meatballs in sauce in slow cooker. Cover and cook on LOW about 7 hours or until meat and vegetables are tender.

Cook spaghetti according to package directions and drain. Spoon meatball mixture over cooked spaghetti. Sprinkle with grated Parmesan cheese, if desired.

Cooking with Basil

Cooking with Basil

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