Turkey Tetrazzini Meatballs

Turkey Tetrazzini Meatballs
Servings: 4 Prep 25 mins Total Time 4 hrs 30 mins


  • 1 cup chicken broth
  • 4 ounces Neufchatel cheese
  • 1 teaspoon cornstarch
  • 2 slices whole-wheat bread, crusts removed
  • 4 ounces ounces white mushrooms, stemmed and quartered
  • 12 ounces ounces lean ground turkey breast
  • 6 tablespoons grated Parmesan cheese, divided
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning blend
  • 1/2 teaspoon ground pepper
  • 8 ounces whole wheat spaghetti
  • Freshly chopped parsley, for garnish, optional

Make It

1. Combine broth, Neufchatel, and 1 tsp. cornstarch in a small saucepan. Bring to a simmer, whisking constantly over medium heat. Set aside.

2. Tear bread into large pieces and place in a food processor with a steel blade attachment. Process to fine crumbs. Transfer the crumbs to a large bowl. Add mushrooms to the food processor and pulse to chop finely. Add the mushrooms to the bowl. Add turkey, 1/4-cup Parmesan, garlic, Italian seasoning blend, pepper and gently knead to combine. Form into 16 meatballs, about 2 scant tablespoons each.

3. Coat the bottom of a 6-qt. slow cooker insert with cooking spray. Arrange meatballs in the bottom of the insert. Pour the sauce over the meatballs. Cover and set the slow cooker to low for 4 hours.

4. When the timer on the slow cooker has 30 minutes remaining, bring a large pot of water to a boil. Cook spaghetti according to package instructions. Drain well. Divide pasta between 4 bowls. Top with four meatballs each and spoon sauce over the meatballs and pasta. Sprinkle the remaining 2 Tbs. Parmesan over the top and garnish with parsley, if using.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 414, Fat, total (g): 9, sat. fat (g): 5, carb. (g): 51, fiber (g): 6, sugar (g): 5, pro. (g): 35, sodium (mg): 464, calcium (mg): 100, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.