Slow Cooker Italian Turkey And Zucchini Meatballs Recipe

Tiffany October 20, 2016

Hearty, rib-sticking food doesn’t have to pack a day’s worth of calories. Gina Homolka, author of the wildly popular blog Skinnytaste, has a new collection of hearty slow-cooker recipes out that pump up the flavor and nutrition and cut out the fillers. This slow cooker Italian turkey and zucchini meatball recipe is packed with lean protein and healthy squash. Best of all, you can set it and forget it!

Want the secret to making the juiciest turkey meatballs ever? Add shredded zucchini. And here’s the secret to making a really great sauce with very few ingredients: Add some freshly grated Pecorino Romano. Since we’re all busy and want dinner on the table with as little prep time as possible, rather than frying or baking the meatballs first, I plop them right into the sauce and let them slowly cook directly in the pot. A 6-quart slow cooker is recommended for this recipe.

Reprinted with permission from Skinnytaste Fast and Slow

Slow Cooker Italian Turkey And Zucchini Meatballs Recipe

Level of Difficulty: Easy
Serving Size: 6

Ingredients

Meatballs

1 medium zucchini (7 ounces), shredded
1 1/4 pounds 93% lean ground turkey
1/4 cup seasoned whole wheat breadcrumbs
1/4 cup grated Pecorino Romano cheese
1/4 cup chopped fresh parsley
1 large garlic clove, crushed
1 large egg, beaten
1 teaspoon kosher salt
freshly ground black pepper

Sauce

1 teaspoon olive oil
4 garlic cloves, smashed slightly
1 28-ounce can crushed tomatoes (I like Tuttorosso)
2 tablespoons grated Pecorino Romano cheese
1 bay leaf
freshly ground black pepper
1 tablespoon chopped fresh basil, for garnish

Directions

For the meatballs and sauce

Using paper towels, squeeze all the excess water from the zucchini.
Put the zucchini in a large bowl and add the turkey, bread crumbs, Romano, parsley, garlic, egg, salt, and pepper to taste. Mix well. Gently form 24 meatballs (about 1 1⁄4 ounces each). Set aside.
In a small skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, until golden brown, about 11⁄2 minutes. Transfer to a 6-quart slow cooker and add the tomatoes, Romano, bay leaf, and pepper to taste.
Slowly drop the meatballs into the sauce so they are all in a single layer in the bottom of the slow cooker.
Cover and cook on low for 4 to 5 hours, until the meatballs are tender and cooked through. To serve, discard the bay leaf and garnish with the basil.