Slow Cooker Italian Turkey Meatballs with Marinara

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Ground turkey
• 1/2 cup Panko breadcrumbs
• 1 each Eggs
• 1/4 cup Parmesan cheese, grated
• 2 cloves Garlic
• 3 cups Marinara sauce
• 12 oz Spaghetti
• 1 small bunch Fresh basil, torn (for garnish)
• 1 tsp Dried oregano
• 1 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. In a large bowl, mix the ground turkey, panko, egg, Parmesan, garlic, oregano, salt, and pepper just until combined. Don't overmix. Wash your hands well when you're done handling the raw turkey.
2. Roll into 16-18 meatballs, about 1.5 inches each.
3. Pour half the marinara into the slow cooker, arrange the meatballs on top in a single layer, then pour the rest of the marinara over them so they're mostly covered.
4. Cover and cook on low for 5-6 hours, or on high for 2.5-3 hours, without stirring or uncovering more than necessary — the meatballs are delicate until they've firmed up. They're done when they reach 165°F internally.
5. About 15 minutes before serving, cook the spaghetti in a large pot of salted boiling water according to the package directions; drain.
6. Serve the meatballs and sauce over the spaghetti, topped with torn basil and extra Parmesan if you like.