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welcome to aysiarose.com where i blog about a little bit of everything but food is where my heart is.

enjoy!


recipe review: slow cooker italian turkey-zucchini meatballs - skinnytaste fast + slow

recipe review: slow cooker italian turkey-zucchini meatballs - skinnytaste fast + slow

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I love a good meatball - well what is a good meatball exactly? A meatball that is full of flavor, moist and you can break easily with a fork because its just so tender and melts in your mouth. Sounds like a bit much but they are certainly out there - RE: Rao's - hands down best meatball I've had in life! Get you one ASAP! But back to regularly scheduled programming....

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When I discovered that Gina included this Turkey Zucchini Meatball recipe, I was really intrigued because I LOVE meatballs and this was very different way of making them (to me). I am not a huge fan of ground turkey but I do love zucchini so I decided to give these a try and they were SO so good.

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If you want an easy meal that is low on calories but filling, fresh and delicious - these meatballs are the one! The prep for the meatballs didn't take long at all and once done I plopped them in my slow cooker with some homemade sauce for about 5 hours on low. I personally served my meatballs over some Barilla Veggie Pasta (which I highly recommend!).

I am a party for one at home so I had a ton of leftover meatballs and sauce that I froze to have for dinner at a later date. Ingredients and recipe below! Give this a try and comment below what you think!

slow cooker italian

turkey-zucchini meatballs

Meatballs:

1 medium zucchini (7 ounces), shredded or chopped (I opted to chop as you can see above)
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

Homemade Sauce (I was in a rush and dumped a 32 oz. jar of Rao's Marinara Sauce in the crockpot!)

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.

ENJOY!

xo, aysia

 

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