Ingredients
1/4 cup egg substitute1/2 cup seasoned bread crumbs1/3 cup chopped onion1/2 teaspoon pepper1/4 teaspoon salt-free seasoning blend1-1/2 pounds lean ground turkeySAUCE:1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes, undrained1 small zucchini, chopped1 medium green pepper, chopped1 medium onion, chopped1 can (6 ounces) tomato paste2 bay leaves2 garlic cloves, minced1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon dried parsley flakes1/4 teaspoon crushed red pepper flakes1/4 teaspoon pepper1 package (16 ounces) whole wheat spaghetti
Preparation
In a large bowl, combine the egg substitute, bread crumbs, onion, pepper and seasoning blend. Crumble turkey over mixture and mix well. Shape into 1-in. balls; place on a rack coated with cooking spray in a shallow baking pan. Bake at 400° for 15 minutes or until no longer pink.
Meanwhile, in a 4- or 5-qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours. Cook spaghetti according to package directions; serve with meatballs and sauce.
