Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/8418/
Slow Cooker Pesto Meatballs with Spaghetti Squash
Fiber Rich. Heart Healthy. Diabetic Friendly. Nutritious and Delicious
Yield: 4 servings
Preparation Time: 20 min; Cook: 20 min active, 6 hours inactive
Ingredients
| For the pesto: | |||
| 4 | cloves | garlic, peeled | |
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| 3/4 | cup | fresh spinach | |
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| 3/4 | cup | fresh basil leaves | |
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| 1/2 | lemon, juiced | ||
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| 1/4 | cup | walnuts | |
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| For the meatballs: | |||
| 1 | pound | ground turkey | |
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| 1/3 | cup | panko breadcrumbs | |
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| 1 | egg | ||
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| 1 | tablespoon | olive oil | |
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| For the sauce: | |||
| 1 | can | (28 ounce) crushed tomatoes | |
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| 4 | tablespoons | tomato paste | |
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| 1 | can | (8 ounce) tomato sauce | |
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| 1 | tablespoon | Italian seasoning | |
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| 1 | teaspoon | garlic powder | |
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| 1/4 | teaspoon | sea salt | |
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| 1/2 | teaspoon | pepper | |
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| For the squash: | |||
| 1 | small spaghetti squash | ||
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| olive oil | |||
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| pinch | sea salt | ||
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 407 | |
| Calories From Fat: | 171 | |
| Total Fat: | 19.2g | |
| Saturated Fat: | 3.6g | |
| Cholesterol: | 92mg | |
| Sodium: | 969mg | |
| Total Carbohydrates: | 32.7g | |
| Dietary Fiber: | 9.3g | |
| Sugars: | 17.6g | |
| Protein: | 29.5g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
In a food processor, pulse garlic, spinach, basil, lemon juice and walnuts until fine. In a large bowl mix pesto mixture, turkey, panko and egg. Form into small balls. In a skillet heat oil over medium heat. Brown meatballs on all sides, about 2-3 minutes per side. Work in batches to not overcrowd the pan.
In a slow cooker mix together the crushed tomatoes, tomato paste, tomato sauce and seasonings. Carefully add in meatballs, covering the meatballs with sauce. Cook on low for 6-7 hours.
While the meatballs are cooking, preheat the oven to 400 degrees F. Slice the spaghetti squash lengthwise and remove the seeds. Rub small amount of olive oil on the flesh of the squash and sprinkle with a pinch of sea salt. Place squash flesh side down on rimmed baking sheet and roast in oven for 45 minutes. Once the squash is cool to the touch shred into spaghetti. Serve meatballs over shredded squash.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/8418/
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