INGREDIENTS
- For the meatballs:
- 1 pound lean ground turkey
- 1 egg
- ½ cup old fashioned oats
- ½ cup Parmesan cheese
- 1 teaspoon dried Italian season blend (I used McCormick’s Tucscan Seasoning)
- ½ teaspoon salt
- For the soup:
- 24 oz jar (or 3 cups) pasta sauce
- 4 cups chicken broth
- ½ teaspoon Italian seasoning
- 3-4 oz dried spaghetti noodles broken into 1 or 2 inch pieces, for later
INSTRUCTIONS
- In a medium bowl add all meatball ingredients and work with hands until combined
- Form into meatballs, large or bite sized whatever you would prefer
- If you are making this for later then place the meatballs on a wax lined cookie sheet and place in freezer for an hour until they are firm and then move to a large ziploc bag and freeze until ready for use
- Otherwise place meatballs (frozen or not) in crock
- Carefully add pasta sauce, broth and seasoning
- Don’t stir as you don’t want to break up the meatballs
- Cook on low for 6-8 hours or high for 3-4
- Turn the crock on high and add spaghetti noodles
- Let cook for 30 minutes until noodles are done
