Turkey Meatball Marinara with Zucchini Noodles
Equipment
- Slow Cooker
- Mixing Bowl
- Spiralizer
Ingredients
- 1 pound ground turkey
- 1/4 cup whole wheat breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces marinara sauce
- 4 medium zucchini
- 2 tablespoons grated Parmesan cheese
- 8 fresh basil leaves
Instructions
- Combine the ground turkey, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper in a mixing bowl. Stir until evenly mixed, then shape the mixture into 16 small meatballs.
- Pour half the marinara sauce into the slow cooker. Place the meatballs in a single layer over the sauce, then cover them with the remaining sauce.
- Cover and cook on low for 6 hours or on high for 3 hours until the meatballs reach an internal temperature of 165°F.
- While the meatballs cook, use a spiralizer to turn the zucchini into noodles. Set the noodles aside in a bowl.
- Spoon the meatballs and sauce over the zucchini noodles. Top each serving with Parmesan cheese and torn basil leaves.
Notes
Salt the zucchini noodles lightly and let them sit for 10 minutes, then pat them dry with a towel to reduce excess moisture before serving. If you want to prep ahead, form the meatballs the night before and store them in the fridge until you add them to the slow cooker. Leftovers keep well in the refrigerator for three days, though the zucchini is best added fresh when reheating.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl, Spiralizer
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl, Spiralizer