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.
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.
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