Directions

1. In a large bowl, combine ground turkey, 4 Tbsp (60 mL) of pesto, hot pepper flakes, Parmesan cheese, onion and salt.  Shape mixture into 30 - 1 1/2 inch (3.5 cm) meatballs.  In a large non-stick skillet, heat oil.  Place meatballs in skillet and cook 1-2 minutes per side, until lightly browned.
2. Place meatballs in slow cooker.  Add diced tomatoes, remaining 1 Tbsp (15 mL) of pesto, tomato paste, sugar and red wine, stir carefully to combine.  Cook on high 4-6 hours or until meatballs are cooked through.  Serve over hot cooked pasta.