Ingredients:
- 12 leftover crock pot turkey meatballs and sauce (1/2 batch)
- 1 tablespoons extra virgin olive oil
- 1/4 cup red onion, diced
- 3 cloves garlic, minced
- 3 (8 oz each) zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
- salt and fresh cracked pepper, to taste
Directions
In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.
In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
Serve with ricotta, over pasta or enjoy with French bread.
Serve with ricotta, over pasta or enjoy with French bread.
Source : allrecipes.com
