Slow Cooker Turkey Zucchini Meatballs
This produces 18 - 20 meatballs. Once all the browned meatballs have been added to the crockpot pour the second can of crushed tomatoes on top and top.
Turkey Zucchini Meatballs Return To The Kitchen Meal Recipe Turkey Zucchini Meatballs Zucchini Meatballs Meatballs
Begin rolling meatballs using a small ice cream scoop and place inside your Crock-Pot slow cooker.
Slow cooker turkey zucchini meatballs. Each and set aside. Repeat with the remaining turkey mixture. Increase heat to medium-high and add the zucchini season with salt and pepper to taste and cook.
For the meatballs. To serve discard the bay leaf and garnish with basil. Gently form into 24 meatballs about 1 14 oz.
Use your hands to gently roll into meatballs approximately 1 12 inches in diameter. Bake the turkey meatballs for 20-25 minutes. Slowly drop the meatballs into the sauce so they are all in a single layer at the bottom of the slow cooker.
Using paper towels squeeze excess water from the shredded zucchini. Heat a large nonstick skillet over medium heat. Put zucchini in a large bowl and add the turkey bread crumbs Romano cheese parsley garlic egg salt and pepper.
Layer the meatballs into the crockpot as the batches are browned. Make the meatballs in the crock pot according to directions here. In a large bowl add the ground turkey beaten eggs chopped onion Parmesan panko Lawrys and pepper and mix well.
Gently form into 24 meatballs about 1 14 oz. I used a spatula but it may be faster to use your hands. Put zucchini in a large bowl and add the turkey bread crumbs Romano cheese parsley garlic egg salt and pepper.
Adjust seasoning with salt and pepper and garnish. When hot add the oil onions and garlic and cook until fragrant about 1 to 2 minutes. 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.
Form about 2 tablespoons of the turkey mixture into a ball and place in the skillet with marinara. For the meatballs. Cover and cook on low for 45 hours until meatballs are tender and cooked through.
In a small skillet heat olive oil over medium heat. Cover the meatballs with the marinara sauce and place the lid on the Crock-Pot slow. Each and set aside.
Ground turkey is mushy so dont expect it to behave like ground beef. In a small skillet heat olive oil over medium heat. Transfer to a 6-quart slow cooker and add the tomatoes Romano bay leaf and pepper to taste.
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. Using paper towels squeeze excess water from the shredded zucchini. 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.
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