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Every kid loves spaghetti and meatballs. This version is veggie-rich with beans and spinach.

Slow-Cooker Spaghetti and Meatballs

For Meatballs:
1 tablespoon extra virgin olive oil
1 cup finely diced onion
1 cup finely diced celery
1/2 cup finely diced carrots
2 tablespoons minced garlic
1 slice whole wheat bread, torn into pieces
1 egg, lightly beaten
1/4 cup nonfat milk
1 pound lean ground turkey
3/4 pound reduced fat Italian turkey sausage, casings removed
Salt and black pepper to taste

For Sauce:
4 cups baby spinach, washed
2 (14.5 ounce) cans unsalted diced tomatoes with liquid
1 (6-ounce) can tomato paste
1 tablespoon chopped fresh basil
1 (16-ounce) can BUSH'S® Garbanzo Beans, with liquid
1 pound whole-wheat spaghetti
Grated Parmesan cheese, as needed

1. For the Meatballs: Heat olive oil over medium heat in a medium saute pan. Add onions, celery, carrots, and garlic. Cook until vegetables are soft and garlic is aromatic, approximately 15 minutes, let cool.
2. Combine bread, egg, and milk in a large bowl. Add onion mixture, ground turkey, and turkey sausage. Mix well. Season with salt and pepper.
3. Pre-heat the oven at 375°F (190°C). Form mixture into 2 -inch balls. Place on a lightly oiled baking sheet, do not let touch. Bake for 20 minutes or until cooked through.
4. For the Sauce: Put the spinach in the bottom of a 4-quart slow cooker.
5. Pour both cans of tomatoes, tomato paste, basil, garbanzo beans and cooked meatballs into the slow cooker.
6. Cover and cook all ingredients on low for 8 to 10 hours.
7. When ready to serve, boil a large pot of water. Add the spaghetti and cook according to package directions. Drain. Place a portion of spaghetti on each plate, top with sauce, meatballs, and grated parmesan cheese.

Makes 8 servings.

Preparation time: 20 minutes | Cooking time: 8 to 10 hours

Nutrition information per serving: Amount Per Serving: Calories: 481 Total Fat: 8.9g Cholesterol: 91mg Sodium: 822mg Total Carbs: 66.1g Dietary Fiber: 14.4g Protein: 36.7g

Created for BUSH'S(R) Beans by Connie Guttersen, R.D., Ph.D., nutrition instructor at The Culinary Institute of America, mom and author of The Sonoma Diet.

Recipe and photograph provided courtesy of www.VegetableWithMore.com, through ECES, Inc., Electronic Color Editorial Services.

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