Slow Cooker Turkey Meatball Florentine


I broke out my slow cooker for this recipe. During the day it is very busy and there is nothing better than setting dinner in the morning and having it ready when everyone walks in the door at dinnertime. Plus, meatballs cook amazingly all day in the slow cooker.

I decided to give the meatballs a healthy twist by using ground turkey breast and mixing it with chopped spinach. At first, I was going to chop the spinach myself but ended up using my food processor. I found the spinach was chopped up finer this way, making it easier to distribute evenly throughout the meat.


  • 1 piece whole wheat bread
  • 0.25 cup panko bread crumbs
  • 3 Tbsp 1% milk
  • 1 Pound ground turkey
  • 1 cup finely chopped spinach
  • 1 large egg
  • 3 garlic cloves, grated or finely minced
  • 1 Tbsp onion powder
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 1 Tbsp Worcestershire sauce
  • 0.25 cup grated parmesan cheese
  1. Preheat oven to 350 degrees.
  2. Combine bread and milk together in a bowl. Mash until it forms a paste. Set aside.
  3. In a large bowl combine ground turkey, chopped spinach, egg, salt, pepper, Worcestershire sauce, parmesan cheese, panko bread crumbs, and the bread and milk paste. Using your hands, mix ingredients together until they are combined.
  4. Roll out 18 – 20 medium sized meatballs and place on a baking sheet sprayed with cooking spray.
  5. Bake for 20 minutes.


  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 tsp basil
  • 1 tsp oregano
  • 0.25 tsp crushed red pepper
  • 1 (6 ounce) can tomato paste
  • 0.25 cup chicken or beef broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 tsp brown sugar
  • 1 Tbsp olive oil
  • 6 Ounce No Yolks Extra Broad Noodles, cooked according to package instructions.
  1. While the meatballs are baking prepare the sauce. In a medium pan, heat olive oil on medium high, and sauté the onions and garlic till translucent, about 3-4 minutes.
  2. Stir in basil, oregano, crushed red pepper, tomato paste and sauté for another 1-2 minutes.
  3. Stir in chicken broth and scrape the bottom of the pan to loosen up any ingredient that is stuck to the pan.
  4. Pour into the slow cooker. Add crushed tomatoes and tomato sauce to the slow cooker.
  5. After the meatballs are done add them to the slow cooker. Stir to make sure they are coated with the sauce. Cook for 5 hours on high or 8 hours on low.
  6. Serve hot over No Yolks Extra Broad Noodles.

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Compensation for this post was provided by New World Pasta via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of New World Pasta or AOL.