Slow Cooker Turkey Zucchini Meatballs

Slowly drop the meatballs into the sauce so they are all in a single layer at the bottom of the slow cooker. Ground turkey is mushy so dont expect it to behave like ground beef.

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Bake the turkey meatballs for 20-25 minutes.

Slow cooker turkey zucchini meatballs. For the meatballs. Put zucchini in a large bowl and add the turkey bread crumbs Romano cheese parsley garlic egg salt and pepper. In a small skillet heat olive oil over medium heat.

Slow Cooker Braised Turkey Meatballs with Spiralized Zucchini Posted by Tiffany on August 22 2017 I love turkey and was quite delighted when Detwilers Farmers Market started carrying farm raised turkey products. For the meatballs. Make the meatballs in the crock pot according to directions here.

Using paper towels squeeze excess water from the shredded zucchini. In a large bowl add the ground turkey beaten eggs chopped onion Parmesan panko Lawrys and pepper and mix well. Use your hands to gently roll into meatballs approximately 1 12 inches in diameter.

Cover and cook on low for 45 hours until meatballs are tender and cooked through. Heat a large nonstick skillet over medium heat. Using paper towels squeeze excess water from the shredded zucchini.

Increase heat to medium-high and add the zucchini season with salt and pepper to taste and cook. I used a spatula but it may be faster to use your hands. In a small skillet heat olive oil over medium heat.

Adjust seasoning with salt and pepper and garnish. Form about 2 tablespoons of the turkey mixture into a ball and place in the skillet with marinara. Cover the meatballs with the marinara sauce and place the lid on the Crock-Pot slow.

This produces 18 - 20 meatballs. Put zucchini in a large bowl and add the turkey bread crumbs Romano cheese parsley garlic egg salt and pepper. Once all the browned meatballs have been added to the crockpot pour the second can of crushed tomatoes on top and top.

Transfer to a 6-quart slow cooker and add the tomatoes Romano bay leaf and pepper to taste. When hot add the oil onions and garlic and cook until fragrant about 1 to 2 minutes. Gently form into 24 meatballs about 1 14 oz.

Repeat with the remaining turkey mixture. Ingredients 1 tablespoon vegetable oil 1 cup shredded zucchini ¾ cup grated onion 3 cloves garlic minced 2 slices multigrain bread cut into 1-inch cubes ¼ cup milk 1 pound 93 lean ground turkey. Begin rolling meatballs using a small ice cream scoop and place inside your Crock-Pot slow cooker.

Each and set aside. Each and set aside. Add the zucchini noodles and cook for 3 or 4 minutes stirring regularly until zucchini is done but still crisp and juices have reduced a bit.

Gently form into 24 meatballs about 1 14 oz. To serve discard the bay leaf and garnish with basil. Layer the meatballs into the crockpot as the batches are browned.

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