Slow-Cooker

Turkey Meatballs

with Spaghetti

HANDS-ON TIME

30 MIN

TOTAL TIME

7 to 8 HRs on Low or 4 to 5 HRs on High

Serves 4

Here’s the thing about meatballs: They’re not difficult to make. Unfortunately, they splatter everywhere when you pan-fry them and they are too labor-intensive for a weeknight (unless you’re making the version Giant Meatballs). With this recipe, I’ve solved both problems by using a slow cooker, so now you can keep your stove clean and eat spaghetti and meatballs on a Monday.

• 1 pound ground turkey, preferably dark meat
• 1 small onion, half minced and half left intact
• ¾ cup plain dry bread crumbs
• ½ cup finely grated Parmesan cheese, plus more for sprinkling
• ½ cup finely chopped fresh parsley
• ⅓ cup whole milk
• 1 large egg
• 3 garlic cloves, minced
• 1 teaspoon freshly ground black pepper
• Kosher salt
• 3 cups good-quality marinara sauce, such as Rao’s
• 1 fresh basil sprig
• 1 pound spaghetti

In a large bowl, combine the turkey, minced onion, bread crumbs, Parmesan, parsley, milk, egg, garlic, pepper, and 2 teaspoons of salt and mix well. Form the mixture into 16 meatballs.

Put the marinara sauce in a slow cooker. Nestle the meatballs, the onion half, and the basil sprig in the sauce. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours, until the meatballs are cooked through and tender. Discard the onion half and the basil sprig.

Bring a large pot of water to a boil, and add a small handful of salt. Cook the spaghetti in the boiling water according to the package directions until al dente, 10 to 12 minutes. Drain the pasta and transfer to shallow bowls or a serving platter. Spoon the meatballs and sauce on the spaghetti. Sprinkle with Parmesan and serve.

DO IT AHEAD The meatballs and sauce can be refrigerated in an airtight container overnight. Reheat gently in a large saucepan over medium-low heat.