Slow-Cooker Spaghetti with Meatballs Florentine

• 1
  

  pound 93 percent lean ground beef
• 5
  

  ounces (5 cups) baby spinach, (1 cup chopped)
• ½
  

  cup panko bread crumbs
• ¼
  

  cup whole milk
• ¼
  

  cup grated Parmesan cheese
• 2
  

  garlic cloves, minced
• Salt and pepper
• ½
  

  teaspoon red pepper flakes
• 1
  

  large jar organic pasta sauce

  
  

    
• 2     tablespoons low-sodium soy sauce
• 2
  

  teaspoons sugar

• Instructions

  SERVES 6

  1. 1. Using hands, mix together ground beef, chopped spinach, panko, milk, Parmesan, one-third of garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper flakes in bowl until uniform. Pinch off and roll mixture into twelve 2-tablespoon-size meatballs and arrange on large plate. Microwave meatballs until firm, about 5 minutes.

  2. 2. Combine tomatoes, tomato sauce, tomato paste, soy sauce, sugar, 1/4 teaspoon salt, remaining garlic, and remaining 1/4 teaspoon pepper flakes in slow cooker. Transfer microwaved meatballs and any accumulated juices to slow cooker. Cover and cook until meatballs are tender, 4 to 5 hours on low.

  3. 3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add several large spoonfuls of sauce (without meatballs) and remaining 4 cups spinach to pasta and toss until spinach is slightly wilted. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed.

  4. 4. Divide pasta among individual serving bowls and top with meatballs and remaining sauce. Sprinkle with basil and serve.

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