Categories: Slow Cooker

Ingredients

• Meatballs:
• 1 medium zucchini, shredded
• 1 1/4 lbs. ground turkey
• 1/4 cup seasoned dried whole wheat bread crumbs
• 1/4 cup grated Pecorino Romano
• 1/4 cup chopped fresh parsley
• 1 large garlic clove, crushed
• 1 large egg, beaten
• 1 tsp kosher salt
• Black pepper
• Sauce:
• 1 tsp olive oil
• 4 garlic cloves, smashed slightly
• 28 oz. can crushed tomatoes
• 2 tbsp. grated Pecorino Romano
• 1 bay leaf
• Black pepper
• 1 tbsp. chopped fresh basil, for garnish

Directions

1. For the meatballs: 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. Set aside.

2. For the sauce: In a small skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, until golden brown, about 1 1/2 minutes. Transfer to a 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.

3. Cover and cook on LOW 4-5 hours, until the meatballs are tender and cooked through. To serve, discard the bay leaf and garnish with the basil.

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