Crockpot Turkey Meatballs Thyroid Autoimmune Meal Plan

Crockpot Turkey Meatballs with Pesto & Spaghetti Squash

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours and 15 minutes

Cuisine: American

Keyword: meatballs, pesto, spaghetti squash, turkey

Servings: 4

Equipment

• slow cooker

Ingredients

• 1 large spaghetti squash

• 1 ½ lbs ground turkey

• 2 cloves garlic chopped

• 2 tsp dried oregano chopped

• 2 tsp fresh rosemary chopped

• 1 cup chicken or veggie broth, or water

• salt & pepper to taste

Ingredients for Pesto

• 2 cups basil

• 2 cups chard

• lemon juice from 1 lemon

• ⅓ cup pine nuts

• ¼ cup olive oil

Instructions

1. Make sure you use a large 6 quart slow cooker for this recipe.

2. Cut your squash in half and scoop out the seeds.

3. Place your 2 squash halves face down into your slow cooker.

4. Add chicken broth or water to crockpot.

5. Mix ground turkey, garlic, oregano, rosemary, salt & pepper and combine well.

6. Roll your ground turkey into meatballs, then fit as many as you can around the squash.

7. Cook on low for 5 hours.

8. Add basil, chard, pine nuts and lemon to food processor, pulse a few times.

9. Add 3 tbsp of olive oil and puree pesto.

10. Use a large fork to pull the “spaghetti” out of your squash, then top with your meatballs and pesto sauce.

11. Add more oil until you reach desired consistency.

Notes

By Thyroid Loving Care. Adapted from Stupid Easy Paleo