Crockpot Meatballs + Zucchini Noodles

You know my obsession with Zoodles by now! I can really throw anything over the top of them and it tastes great!! :) These crockpot meatballs, though take the cake! A bowl of comforting spaghetti and meatballs...without ANY guilt!!!

If you don't have a spirializer, this is the one I have and it works great!
WonderVeg Spiralizer

Now on to the meal!! To be honest, I would double this recipe and freeze the leftovers or take them for lunch! The meatballs are great served over brown rice or just with a side of veggies or a salad. Enjoy!!

INGREDIENTS
1 lb. raw 93% lean ground turkey
1 tsp. sea salt
1 tsp. ground black pepper
1 large egg, lightly beaten
½ cup panko (Japanese-style breadcrumbs)
2 cloves garlic, finely chopped
2 Tbsp. grated Parmesan cheese
2 tsp. olive oil
1 small medium onion, finely chopped
1 (28-oz.) can whole tomatoes, crushed OR your favorite marinara sauce
1 tsp. dried oregano leaves

INSTRUCTIONS

1. Combine turkey, 1 teaspoon tsp. salt, pepper, egg, breadcrumbs, garlic, and cheese in a large bowl; mix well with clean hands.
2. Roll mixture into 1½-inch meatballs. Set aside.
3. Heat oil in large nonstick skillet over medium-high heat. Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side (they shouldn't be cooked all the way through, just browned)
4. Place browned meatballs in a 3-quart slow cooker. Repeat with the remaining meatballs. Set aside.
5. To the crockpot, add onion, tomatoes (or marinara), oregano, and season with salt, if needed; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.
6. Serve over zucchini noodles!