Turkey Pesto Meatballs and Marinara

Makes 8 meatballs and 5 cups sauce; enough for 1 pound pasta

Cooking Time 4 to 5 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Turkey meatballs make a great alternative to the traditional beef and pork meatballs—if you can find a way to infuse them with rich flavor and keep them moist. One ultraconvenient product helped us on both fronts. Store-bought pesto offered big garlic and herb flavors—no knife needed—and contributed much-needed richness that kept our meatballs moist. Panko bread crumbs helped to bind the mixture, and grated Parmesan delivered deep, savory flavor. Microwaving the meatballs guaranteed that they didn’t fall apart in the slow cooker. To brighten the flavor of our slow-cooked marinara sauce (we relied on tomato puree and tomato paste for depth of flavor and the right consistency), we stirred in more pesto just before serving. Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat free), in this recipe. You can make your own pesto or use your favorite store-bought brand from the refrigerated section of the supermarket—they have a fresher flavor than the jarred pesto sold in the grocery aisles. See the sidebar that follows the recipe.

1	pound ground turkey
1	cup prepared basil pesto
½	cup panko bread crumbs
¼	cup grated Parmesan cheese
	Salt and pepper
2	(28-ounce) cans tomato puree
2	tablespoons tomato paste
2	tablespoons soy sauce
1	teaspoon sugar

1. Using hands, mix ground turkey, ½ cup pesto, panko, Parmesan, and ½ teaspoon pepper together in bowl until uniform. Pinch off and roll mixture into 2-inch meatballs (about 8 meatballs total) and arrange on large plate. Microwave meatballs until fat renders and meatballs are firm, about 5 minutes.

2. Combine tomato puree, tomato paste, soy sauce, sugar, ½ teaspoon salt, and ½ teaspoon pepper in slow cooker. Transfer microwaved meatballs to slow cooker, discarding rendered fat. Cover and cook until meatballs are tender, 4 to 5 hours on low.

3. Using large spoon, skim excess fat from surface of sauce. Before serving, stir in remaining ½ cup pesto and season with salt, pepper, and extra sugar to taste.