Slow Cooker Italian Turkey-Zucchini Meatballs


1 medium zucchini (7 oz.), shredded
1 1/4 lbs. 93% lean ground turkey
1/4 cup seasoned dried bread crumbs
1/4 cup grated Pecorino Romano cheese
1/4 cup chopped parsley
1 garlic clove, crushed
1 egg, beaten
1 tsp. kosher salt
Freshly ground black pepper


1 tsp. olive oil
4 garlic cloves, smashed slightly
1 (28-oz.) can crushed tomatoes
2 Tbsp. grated Pecorino Romano cheese
1 bay leaf
Freshly ground black pepper

Fresh basil leaves, chopped

For the meatballs: Using paper towels, squeeze excess water from the shredded zucchini. Put zucchini in a large bowl and add the turkey, bread crumbs, Romano cheese, parsley, garlic, egg, salt and pepper. Mix well. Gently form into 24 meatballs (about 1 1/4 oz. each) and set aside.

For the sauce: In a small skillet, heat olive oil over medium heat. Add the garlic and cook until golden brown, about 1 1/2 minutes. Transfer to a 6-qt. slow cooker and add the crushed tomatoes, Romano cheese, bay leaf and pepper to taste. Slowly drop the meatballs into the sauce in a single layer on the bottom of the slow cooker.

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

Serves: 6 (4 meatballs and 2/3 cup sauce)
WW SmartPoints per serving: 7