Crockpot Ghostly Garlic Parmesan Turkey Meatballs in Marinara with Zucchini Noodles
Equipment
- Slow Cooker
- Mixing Bowl
- Spiralizer
Ingredients
- 1 lb ground turkey
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 large egg
- 1/4 cup breadcrumbs
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 24 oz marinara sauce
- 4 medium zucchinis, spiralized
- 2 tbsp chopped fresh parsley
Instructions
- Combine the ground turkey, Parmesan cheese, minced garlic, egg, breadcrumbs, Italian seasoning, and salt in a mixing bowl until evenly mixed.
- Shape the mixture into 16 meatballs of similar size.
- Pour half the marinara sauce into the bottom of the slow cooker, then add the meatballs in a single layer.
- Cover the meatballs with the remaining marinara sauce.
- Cook on low for 5 hours until the meatballs reach an internal temperature of 165°F.
- Divide the spiralized zucchini noodles among four plates, top each with meatballs and sauce, and finish with chopped parsley.
Notes
Spiralize the zucchini right before serving so it stays crisp instead of releasing water into the sauce. If you prefer softer noodles, give them a 30-second microwave steam after the meatballs finish cooking. Leftovers keep well in the fridge for two days and reheat gently on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl, Spiralizer
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl, Spiralizer