- For Meatballs:
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- 1 cup finely diced celery
- 1/2 cup finely diced carrots
- 2 tablespoons minced garlic
- 1 slice whole wheat bread, torn into pieces
- 1 egg, lightly beaten
- 1/4 cup nonfat milk
- 1 pound lean ground turkey
- 3/4 pound reduced fat Italian turkey sausage, casings removed
- Salt and black pepper to taste
- For Sauce:
- 4 cups baby spinach, washed
- 2 (14.5 ounce) cans unsalted diced tomatoes with liquid
- 1 (6 ounce) can tomato paste
- 1 tablespoon chopped fresh basil
- 1 (16 ounce) can BUSH'S® Garbanzo Beans, with liquid
- 1 pound whole-wheat spaghetti
- Grated Parmesan cheese, as needed
- For the Meatballs: Heat olive oil over medium heat in a medium saute pan. Add onions, celery, carrots, and garlic. Cook until vegetables are soft and garlic is aromatic, approximately 15 minutes, let cool.
- Combine bread, egg, and milk in a large bowl. Add onion mixture, ground turkey, and turkey sausage. Mix well. Season with salt and pepper.
- Pre-heat the oven at 375 degrees F. Form mixture into 2 -inch balls. Place on a lightly oiled baking sheet, do not let touch. Bake for 20 minutes or until cooked through.
- For the Sauce: Put the spinach in the bottom of a 4-quart slow cooker.
- Pour both cans of tomatoes, tomato paste, basil, garbanzo beans and cooked meatballs into the slow cooker.
- Cover and cook all ingredients on low for 8-10 hours.
- When ready to serve, boil a large pot of water. Add the spaghetti and cook according to package directions. Drain. Place a portion of spaghetti on each plate, top with sauce, meatballs, and grated parmesan cheese.