Ingredients

The following ingredients have 4 Servings
  • 1 pound ground turkey or lean beef
  • 2 large eggs (beaten)
  • ¼ cup chopped onion
  • ½ cup Parmesan cheese (shredded)
  • 1 ½ cups panko bread crumbs (Italian seasoned)
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
  • 4 mozzarella cheese sticks (cut stick cut into 5 pieces - about 1" each)
  • 24-32 oz. marinara sauce
  • shredded mozzarella (optional for topping)
  • 2 medium zucchini sliced
  • 1 teaspoon minced garlic
  • salt & pepper to taste
  • olive oil

Instruction

  • To make the meatballs
  • In a large bowl, add the ground turkey, beaten eggs, chopped onion, Parmesan, bread crumbs, seasoned salt, and pepper and mix well using your clean hands or a spatula.
  • Spray the bottom of a 6 quart slow cooker with non-stick spray and then pour approximately half of the sauce into the bottom.
  • Use your hands to scoop the meat mixture into golf ball size balls. Slightly flatten with the palms of your hands, tuck in a piece of cheese, then form the meat into a ball. Place into the sauce. Repeat until all the meat is used up - this batch made 17 meatballs for us.
  • Pour the remaining sauce over the top.
  • Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  • If you like more cheese, right before you're ready to serve, sprinkle on some shredded mozzarella cheese (or parmesan), replace the cover, and let it melt.
  • To make the zoodles
  • Use a Veggetti (or slicer or spiralizer) to make zucchini "noodles". Place them into a bowl that's lined with pepper towel. Sprinkle with salt and let sit for about 30 minutes to lose some moisture.
  • Heat a medium skillet over medium high heat and add some olive oil to the pan. Add in the zoodles and garlic and season with salt & pepper. Saute until tender.