Ingredients:

  • 500 g (1.1 lbs) Ground Turkey (preferably 93% lean)
  • 60 g (½ cup) Panko Breadcrumbs
  • 45 g (½ cup, loosely packed) Freshly Grated Parmesan Cheese
  • 1 large Egg, lightly beaten
  • 2 cloves Garlic, minced (for meatballs)
  • 1 tbsp Dried Oregano
  • 1 tsp Dried Basil
  • ½ tsp Red Pepper Flakes (optional, for a kick)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 tbsp Fresh Parsley, finely chopped (plus extra for garnish)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, thinly sliced (for sauce)
  • 1 tbsp Extra Virgin Olive Oil (EVOO) (for sauce base)
  • 2 x 400 g Tins (2 x 14.5 oz cans) Crushed Tomatoes
  • 120 ml (½ cup) Chicken or Vegetable Stock (low sodium)
  • 1 tbsp Tomato Purée (Tomato Paste)
  • 1 Bay Leaf
  • ½ tsp Sugar
  • 4 medium Zucchinis (Courgettes), trimmed
  • 1 tbsp Extra Virgin Olive Oil (EVOO) (for zoodles)
  • Pinch of Kosher Salt (for zoodles)

Instructions:

  1. In a large mixing bowl, gently combine the ground turkey, Panko, Parmesan, beaten egg, minced garlic, oregano, basil, red pepper flakes (if using), salt, pepper, and chopped parsley. Handle lightly to ensure tender meatballs.
  2. Using slightly damp hands, roll the mixture into 18–20 uniform meatballs, approximately 4 cm (1.5 inches) in diameter. For richer flavor, briefly sear the meatballs in a little oil until lightly browned on all sides, then transfer to a plate.
  3. In a small pan, sauté the diced onion in 1 tbsp of olive oil until softened (about 5 minutes). Add the sliced garlic and cook for 1 minute until fragrant.
  4. Transfer the sautéed aromatics to the bottom of the slow cooker insert. Stir in the crushed tomatoes, stock, tomato purée, bay leaf, and sugar. Season lightly with salt and pepper.
  5. Gently nestle the raw or seared meatballs into the sauce, ensuring they are mostly submerged. Cover and cook on LOW for 7–8 hours or HIGH for 4 hours. Do not lift the lid during cooking. Remove the bay leaf before serving.
  6. Use a spiralizer to turn the zucchinis into noodles. If they appear very watery, place them on a clean kitchen towel for 5 minutes to absorb excess moisture.
  7. Heat 1 tbsp of EVOO in a large frying pan over medium-high heat. Add the zoodles and a pinch of salt. Sauté quickly, tossing continuously, for only 1–2 minutes until they are heated through and retain a slight 'bite' (al dente).
  8. Divide the hot zoodles among serving bowls. Ladle a generous serving of meatballs and sauce over the top. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese.