Serves: 6 | Serving Size: 4 meatballs + 2/3 cup sauce
Ingredients
For the Meatballs
1 medium zucchini (7 ounces), shredded
1 1/4 pounds ground turkey
1/4 cup gluten free bread crumbs
1/4 cup grated Pecorino Romano
1/4 cup chopped fresh parsley
1 large clove garlic, crushed
1 large egg, beaten
1 teaspoon kosher salt
Ground black pepper, to taste
For the Sauce
1 teaspoon olive oil
4 cloves garlic, smashed slightly
1 (28-ounce) can crushed tomatoes
2 tablespoons grated Pecorino Romano
1 bay leaf
Black pepper, to taste
1 tablespoon chopped fresh basil (optional)
Directions
- For the meatballs: 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.
- For the sauce: In a small skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring often, 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 at the bottom of the slow cooker.
- Cover and cook on low for 4–5 hours, until meatballs are tender and cooked through. To serve, discard the bay leaf and garnish with basil.
- Optional, serve with brown rice pasta as shown in the picture.
- Enjoy!
Candisol limit tomatoes and omit cheese; PAN limit tomatoes; HCL limit tomatoes and limit cheese (using non-processed, low-fat); BIL limit cheese (using non-processed, low-fat)