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 oz.) tomato sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 small zucchini, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (6 oz.) tomato paste
2 bay leaves
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
1 pkg. (16 oz.) whole wheat spaghetti
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-inch balls; place on a rack coated with cooking spray.
Bake, uncovered, at 400° for 15 minutes or until no longer pink.
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. Meanwhile, cook spaghetti according to package directions; serve with sauce.