In large cast iron skillet over medium high heat, cook ground turkey and turkey sausage (remove from casing) until no longer pink. A cast iron skillet is preferred as it gives the turkey a nice brown color. Drain meat when cooked.

In a large slow cooker (at least 5 qts), add all of the ingredients with the cooked meat. Mix well.

Serve over hot spaghetti noodles. Note: If you are in a hurry, you can cook the sauce on high for 4 hours, but the flavors will not have as much of a chance to come through and the sauce will taste a bit bland.

Melt butter in large pot over med high heat. Add leeks, sauté 3 minutes or until soft. Add garlic and ginger, sauté one additional minute.

Stir in carrots, sugar, salt, and cayenne. Continue to sauté for one minute.

Add wine. Continue to simmer until wine is nearly gone. Be sure to scrap the bits off the bottom to deglaze.

Stir in the broth and bring soup to a boil. Reduce heat and simmer for an additional 5-10 minutes or until carrots are soft.

Remove pot and allow soup to cool for 10 minutes. Ladle into blender to puree (or use a hand blender).

Finish soup by adding freshly squeezed lemon juice, sweet basil pesto, and cream. Gently stir to combine.

Add the fresh basil (leaves only, no stems), garlic cloves, pine nuts, parmesan, salt and pepper to food processor.

Pulse on low until everything is well mixed, drizzling with olive oil while blending.

The pesto will last a few days in the refrigerator or can be frozen for later use. I always make a triple batch and then spread the pesto into ice cubes trays for easy use. Freeze the pesto and pop the cubes out into bags that can be vacuum sealed. They will last this way in the freezer for one year.

Mix all ingredients together in a large bowl. I prefer to mix my meatballs by hand to get an even distribution of flavors without over mixing.

Roll meatballs to 1 ½” in diameter. Use a small ice cream scooper for size consistency.

Place meatballs on cookie sheet with parchment paper.

Drizzle with olive oil.

Bake at 400 for 8-10 minutes or until cooked through. Be careful not to overcook the meatballs as they will be heated through again in whatever sauce you prefer.

Remove to a plate and cool. At this point the meatballs may be frozen for later use (vacuum sealer recommended) or used in appetizers, spaghetti sauce, sandwiches, pizza, etc.