Adding zucchini to meatballs is one of the best ways to have the juiciest meatballs. You can cook these meatballs directly in the slow cooker.
1 medium zucchini
1 1/4 lbs 93% Lean Ground Turkey
1/4 cup seasoned whole wheat bread crumbs
1/4 cup grated pecorino Romano cheese
1/4 chopped fresh parsley
1 large egg, beaten
1 large garlic clove, crushed
1 tsp kosher salt
1 tsp olive oil
4 garlic cloves, chopped
1 (28 oz) can crushed tomatoes
2 tbsp grated pecorino Romano cheese
1 bay leaf
For the meatballs: using papel 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 and set aside.
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 the 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.
Per serving: 4 meatballs plus 2/3 cup sauce 249 calories. Not including the whole Wheat pasta which is 210 calories per serving.