Healthy Slow Cooker Revolution: One Test Kitchen. 40 Slow Cookers. 200 Fresh Recipes. by The Editors at America's Test Kitchen

Author:The Editors at America's Test Kitchen [Kitchen, The Editors at America's Test]
Language: eng
Format: epub
ISBN: 9781936493951
Publisher: Boston Common Press
Published: 2014-12-31T22:00:00+00:00

½

cup panko bread crumbs

1

ounce Parmesan cheese, grated (½ cup)

¼

cup whole milk

¼

cup minced fresh parsley

6

garlic cloves, minced

2

teaspoons dried oregano

Salt and pepper

1

(28-ounce) can crushed tomatoes

1

(15-ounce) can tomato sauce

2

tablespoons tomato paste

2

tablespoons low-sodium soy sauce

2

teaspoons sugar

Pinch red pepper flakes

1

pound whole-wheat spaghetti

¼

cup chopped fresh basil

1. Using hands, mix together ground turkey, panko, Parmesan, milk, parsley, one-third of garlic, 1½ teaspoons oregano, and ½ teaspoon pepper in bowl until uniform. Pinch off and roll mixture into twelve 2-tablespoon-size meatballs and arrange on large plate. Microwave meatballs until firm, about 5 minutes.

2. Combine tomatoes, tomato sauce, tomato paste, soy sauce, sugar, pepper flakes, ½ teaspoon salt, ½ teaspoon pepper, remaining garlic, and remaining ½ teaspoon oregano in slow cooker. Transfer microwaved meatballs and any accumulated juices to slow cooker. Cover and cook until meatballs are tender, 4 to 5 hours on low.

3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add several large spoonfuls of sauce (without meatballs) to pasta and toss to combine. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Divide pasta among individual serving bowls and top with meatballs and remaining sauce. Sprinkle with basil and serve.

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