Instructions: Slow Cooker Directions: Combine tomato, tomato sauce, onion, carrot, tomato paste, basil, garlic, thyme, sugar, 1/8 teaspoon black pepper and bay leaf in slow cooker. Break up tomatoes gently with wooden spoon. Cover and cook on Low 4 1/2 to 5 hours.

About 45 minutes before end of cooking, prepare meatballs. Preheat oven to 350 degrees. Combine turkey, egg and milk; blend in bread crumbs, parsley and remaining 1/8 teaspoon black pepper. With wet hands, shape mixture into small balls.

Spray baking sheet with nonstick cooking spray. Arrange meatballs on baking sheet. Bake 25 minutes or until no longer pink in center.

Add meatballs to slow cooker. Cover and cook 45 minutes to 1 hour or until meatballs are heated through. Discard bay leaf.

Prepare pasta according to package directions. Drain. Place in serving bowl; top with meatballs and sauce.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.