Zucchini Noodles with Crockpot Turkey Meatballs and Sauce

 Turkey Meatballs:

• 1 - 20 oz. package lean ground turkey breast
• 1/4 cup Italian seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup minced parsley
• 1 egg, beaten
• 1 tbsp. chopped garlic
• 1 tsp salt 
• Freshly ground black pepper

Sauce:

• 1 tbsp. chopped garlic
• 1 - 28 oz. can crushed tomatoes
• 1 bay leaf
• 1/2 tsp. salt
• 1 tsp. dried oregano
• Freshly ground black pepper
• 1/4 cup fresh chopped basil

Zucchini Noodles:

• 1 tbsp. extra virgin olive oil
• 1/3 cup chopped red onion
• 1 tbsp. chopped garlic
• 4 medium zucchinis, cut into long noodle-like strip (with a mandolin or spiralizer)
• Salt and fresh cracked pepper, to taste

In a large bowl, combine the meatball ingredients, mixing well.  Form small meatballs with your hands. Yields about 25 meatballs.

Next, make the sauce.  Pour the crushed tomatoes into the sprayed crock pot and add the garlic, bay leaf, salt, oregano and freshly ground black pepper.  Mix well.  Drop the meatballs into the sauce.  Cover the crock pot, set to low and cook 6 hours.  When meatballs are ready, add freshly chopped basil, stir to combine.

When meatballs are almost ready, make the zucchini noodles.  Heat a large nonstick skillet over medium heat, add oil, onions and garlic and cook until fragrant, about 1-2 minutes.  Increase heat to medium-high and add the zucchini, seasoning lightly with salt and freshly ground black pepper.  Stir the zucchini to mix and cook for 3 - 5 minutes. 

Serve the zucchini noodles with a scoop of sauce (remember to remove bay leaf) and as many meatballs as you desire. Sprinkle with Parmesan cheese and enjoy!