Pat's Foods Recipes

Image for Recipe Slow Cooker Pesto Meatballs with Spaghetti Squash

Slow Cooker Pesto Meatballs with Spaghetti Squash

Fiber Rich. Heart Healthy. Diabetic Friendly. Nutritious and Delicious

Yield: 4 servings

Preparation Time: 20 min; Cook: 20 min active, 6 hours inactive


Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 407
Calories From Fat: 171
Total Fat: 19.2g
Saturated Fat: 3.6g
Cholesterol: 92mg
Sodium: 969mg
Total Carbohydrates: 32.7g
Dietary Fiber: 9.3g
Sugars: 17.6g
Protein: 29.5g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


In a food processor, pulse garlic, spinach, basil, lemon juice and walnuts until fine. In a large bowl mix pesto mixture, turkey, panko and egg. Form into small balls. In a skillet heat oil over medium heat. Brown meatballs on all sides, about 2-3 minutes per side. Work in batches to not overcrowd the pan.

In a slow cooker mix together the crushed tomatoes, tomato paste, tomato sauce and seasonings. Carefully add in meatballs, covering the meatballs with sauce. Cook on low for 6-7 hours.

While the meatballs are cooking, preheat the oven to 400 degrees F. Slice the spaghetti squash lengthwise and remove the seeds. Rub small amount of olive oil on the flesh of the squash and sprinkle with a pinch of sea salt. Place squash flesh side down on rimmed baking sheet and roast in oven for 45 minutes. Once the squash is cool to the touch shred into •spaghetti.• Serve meatballs over shredded squash.

Recipe, photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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Pat's Foods Recipes