Slow Cooker Herbed Turkey Meatballs
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Slow Cooker Herbed Turkey Meatballs with Zucchini, Ricotta and Pesto

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4 people
Calories 287kcal
Author Jennifer Draper

Ingredients

  • For meatballs:
  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Other ingredients:
  • 1 zucchini squash
  • 1 yellow squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon Italian seasoning
  • Ricotta cheese optional
  • Jarred pesto sauce optional

Instructions

  • Mix all meatball ingredients in mixing bowl until combined
  • Form into rounds the size of golf balls and place in crock (makes about 8)
  • Cover and cook on high for 4 hours or low for 6-8
  • Spiralize, julienne, or slice zucchini and yellow squash
  • Saute for 3-8 minutes with olive oil and Italian seasoning until softened
  • Serve squash with meatballs and a dollop of ricotta and pesto if desired

Nutrition

Calories: 287kcal | Carbohydrates: 4g | Protein: 28g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 253mg | Potassium: 590mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 17.1mg | Calcium: 23mg | Iron: 1.5mg