Ingredients:
- 1 medium zucchini (7 ounces), shredded
- 1 1/4 pounds 93% lean ground turkey
- 1/4 cup seasoned whole wheat breadcrumbs
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh parsley
- 1 large garlic clove, crushed
- 1 large egg, beaten
- 1 teaspoon kosher salt
- freshly ground black pepper
- 1 teaspoon olive oil
- 4 garlic cloves, smashed slightly
- 1 28-ounce can crushed tomatoes (I like Tuttorosso)
- 2 tablespoons grated Pecorino Romano cheese
- 1 bay leaf
- freshly ground black pepper
- 1 tablespoon chopped fresh basil, for garnish
Instructions:
- 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 (about 1 1⁄4 ounces each). Set aside.
- In a small skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, until golden brown, about 11⁄2 minutes. Transfer to a 6-quart 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.
- 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 the basil.
