Ingredients
Scale
- 16–20 oz. ground turkey or beef I used turkey
- 1 tsp. Italian seasoning or 1/2 tsp. each dried oregano and basil
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 tsp. kosher salt
- a few grinds of black pepper
- 28 oz. jar spaghetti sauce
- 8 oz. frozen chopped spinach
- 8 oz. mushrooms quartered (I used baby portabellas)
- 1 c. water
- 14–16 oz. box spaghetti or linguine whole wheat preferred
- 1/2 c. shredded mozzarella or grated parmesan optional
Instructions
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Stir together ground meat, Italian seasoning, onion powder, garlic powder, chili powder, salt, and black pepper.
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In the slow cooker, stir together spaghetti sauce, spinach, mushroom, and water.
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Using a large disher or rounded tablespoons, shape meat into balls and drop in a single layer into the sauce mixture. Gently press them down slightly so they are mostly covered with sauce. Place the lid on the slow cooker, and cook on low 8 hours or high 4 hours.
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About a half hour before serving, bring a large pot of lightly salted water to a boil, and cook pasta according to package instructions. While pasta cooks, gently stir meatballs into sauce. (Your meatballs might be a bit stuck together, but you can easily separate them with a spoon.)
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Serve meatballs over cooked pasta, and top with cheese if desired.
- Prep Time: 10
- Cook Time: 240
- Category: Main
- Cuisine: Italian