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Italian Turkey Meatballs in Tomato Basil Sauce with Zucchini
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Spoon

Ingredients
  

  • 1 pound lean ground turkey
  • 1/4 cup almond flour
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium zucchinis, sliced into half-moons
  • 1 can (28 oz) crushed tomatoes
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon Italian seasoning

Instructions
 

  • Combine the ground turkey, almond flour, egg, minced garlic, oregano, salt, and black pepper in a mixing bowl. Mix gently until just combined.
  • Shape the mixture into 16 meatballs of roughly equal size and set them aside on a plate.
  • Pour the crushed tomatoes into the slow cooker. Stir in the Italian seasoning and half of the chopped basil.
  • Add the meatballs to the sauce in a single layer. Scatter the zucchini slices over and around the meatballs.
  • Cover and cook on low for 6 hours or until the meatballs reach an internal temperature of 165°F.
  • Stir in the remaining basil just before serving.

Notes

Add the zucchini in the last two hours if you prefer firmer slices. Leftovers reheat well on the stovetop with a splash of water to loosen the sauce. Use crushed tomatoes without added sugar to keep the recipe clean.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl, Spoon