5 tbsp pesto, divided

1 tsp hot pepper flakes

1/3 C. grated parmesan cheese

1 chopped onion

1/2 tsp salt

2 tsp vegetable oil

2 28 oz cans diced tomatoes

1 5.5 oz (156 mL) can tomato past

1 tsp granulated sugar

1/4 C. red wine

 

In a large bowl combine ground turkey, 4 tbsp of pesto, hot pepper flakes, parmesan cheese, chopped onion and salt. Shape mixture into 30 – 1 1/2 inch balls.  In a large non-stick skillet, heat oil. Place meatballs in skillet; cook 1-2 minutes per side until lightly browned. Place meatballs in slow cooker. Add diced tomatoes, remaining 1 tbsp of pesto, tomato paste, sugar and red wine; stir carefully to combine. Cook on high 4-6 hours or until meatballs are cooked through. Serve over hot cooked pasta.

 

Yield:  6 servings

Calories:

Fat:

Fiber: