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Slow-cooker meat balls with spaghetti squash


  • ½ lb of turkey or beef
  • ¼ cup fresh parsley
  • 2 eggs
  • ¼ rice flour
  • 1 white onion, diced
  • ½ cup diced tomatoes
  • ¼ tomato paste
  • ¼ cup of freshly chopped basil (or ½ tsp dried)
  • ¼ cup of freshly chopped oregano (or ½ tsp dried)
  • can of low-salt tomato sauce 
  • ¼ cup of parmesan, shaved


  1. In a large mixing bowl, combine meet with fresh herbs, eggs, and rice flour for binding. Mix and roll into small meatballs (approx. 1” in diameter)
  2. Add diced onions to bottom of slow cooker. Add olive oil and garlic and lightly fry for 2 minutes.
  3. Add diced tomatoes, tomato paste, and tomato sauce.  
  4. Place meatballs at the bottom of the slow cooker.
  5. Slice spaghetti squash in half and then lay on top of slow-cooker. If it’s too big, quarter it.
  6. Put on low-heat and cook for 6 hours.
  7. Remove squash carefully with tongs and scrape out strings into bowl. Top with meatballs, diced fresh herbs and shaved parmesan.