Italian Turkey Meatballs
Ingredients
- 2 lb lean ground turkey
- 1 tsp dried oregano
- ½ tsp fennel seeds, crushed
- ½ tsp salt
- ¼ tsp pepper
- 3 cloves garlic, minced
- 2 Tbsp olive oil, divided
- ½ onion, chopped
- 1 (28-oz) can crushed tomatoes
- 2 tsp dried basil
- 2 (16-oz) pkg zucchini noodles
Instructions
- Combine turkey, oregano, fennel, salt, pepper, and garlic; mix just until blended. Shape into 1-inch balls.
- Cook meatballs, in batches if necessary, in 1 Tbsp hot oil in a large nonstick skillet over medium heat 4 minutes or until browned. Transfer to a 3- or 4-quart slow cooker.
- Add onion to skillet, and sauté 5 minutes or until tender. Add onion, tomatoes, and basil to cooker. Cover and cook on LOW 4 hours.
- Cook zucchini in 1 Tbsp hot oil in a large skillet over medium-high heat, stirring often, 2 to 3 minutes or just until thoroughly heated.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
348
|
348
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 33 | 33 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 563 | 563 |
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