Slow Cooker Turkey Meatballs (Printable Version)
Juicy turkey meatballs, zucchini, and marinara blend for a tender, flavorful family meal with hints of ricotta and pesto.
Advertisement
# Ingredients:
→ For meatballs
01 -
1 pound ground turkey
02 -
1 tablespoon olive oil
03 -
2 tablespoons mayonnaise
04 -
2 tablespoons herb and garlic seasoning
→ Other ingredients
05 -
2 zucchini squash
06 -
2 tablespoons olive oil
07 -
4 oz ricotta cheese (optional)
08 -
6 oz pesto sauce (optional)
09 -
24 oz marinara sauce
# Steps:
01 -
Mix all meatball ingredients in a mixing bowl until combined.
02 -
Form into rounds the size of golf balls and place in the crock (makes about 8).
03 -
Cover and cook on high for 4 hours or on low for 6-8 hours.
04 -
Spiralize, julienne, or slice zucchini.
05 -
Saute for 3-8 minutes with olive oil and Italian seasoning until softened.
06 -
Serve zucchini squash with meatballs and a dollop of ricotta and pesto if desired.
# Notes:
01 -
Thaw frozen meatballs before cooking.
02 -
Freeze leftovers for up to 3 months.