2 bags frozen turkey meatballs

2 jars marinara sauce

3 Tbsp. Italian seasoning

1 Tbsp. red pepper flakes (less if you don’t care for heat)

1 Tbsp. pesto

1 Tbsp. minced garlic

1 onion, chopped

1/2 green onion, chopped


Mix ingredients in crock pot.  Cook on low 5-6 hours


Polenta recipe:

6 c. chicken broth, water mix

2 c. polenta

2 Tbsp. butter

2 Tbsp. pesto

1/4 c.gorgonzola cheese

1/8 c. parmesan cheese

Bring water/broth mixture to a boil.  Lower heat and gradually add polenta.

Stir from time to time (every 4 or 5 minutes) to keep from sticking.

It will take thirty minutes or so to cook through.

During the last 5-10 minutes, add butter, Pesto and cheeses.

Stir until creamy and serve with meatballs and sauce

I served the cooked meatballs with the polenta and 3 c. leftover brown rice.  The rice gave it a nice texture.