Yesterday I created a new recipe loosely based on this one. Some modifications I made were excluding the shredded zucchini (increasing the probability of buy in from the family), used almond flour rather than panko crumbs (paleo and gluten free), doubled the ground turkey, doubled the eggs and added Italian seasoning. I also used Rao’s marinara rather than making the one suggested in the recipe. Consequently shaving a lot of time off meal preparation. Always a win!
Things were going well before we even tried them because the 14 yo came home and said “Dinner smells great!”. Words rarely (maybe never) uttered. Everyone enjoyed them! I served mine over spiralized zucchini while everyone else had pasta. We have some leftovers and tonight I’m planning to make my 14yo her first meatball sub because I’m pretty sure she’s not going to be keen on the Cauliflower Fried Rice I have planned. 😉
2 lbs. ground turkey
2 eggs beaten
1/2 cup almond flour
1/4 cup parmesan (not Paleo)
1 tsp minced garlic
1 TBS Italian Seasoning
39.5 oz Rao’s Marinara (one 24 oz jar and one 15.5 oz jar)
- Mix all ingredients (excluding marinara) in a bowl.
- Form meatballs using an ice cream scoop (My batch yielded 23 1.5 oz meatballs).
- Pour marinara into the slow cooker and the drop the meatballs into the sauce.
- Cover and cook on Low for 4-5 hours.