low Cooker Cheese Stuffed Turkey Meatballs with Zoodles

Prep Time 20 mins Cook Time 6 hrs Serves 4     adjust servings

Slow Cooker Cheese Stuffed Turkey Meatballs with Zoodles is an easy and healthy meal that you don't have to feel guilty about!


For the meatballs

  • 1 lb ground turkey
  • 2 eggs, beaten
  • 1/4 cup chopped onion
  • 1/2 cup shredded Parmesan cheese
  • 1 1/2 cups panko bread crumbs (I used Italian seasoned)
  • 1 teaspoon Lawry's seasoned salt
  • 1 teaspoon pepper
  • 4 mozzarella cheese sticks (cut stick cut into 5 pieces - about 1
  • 24-32 oz. pasta sauce

For the zoodles

  • 2 zucchini sliced (I use a Veggetti to make the
  • 1 teaspoon minced garlic
  • salt & pepper to taste
  • olive oil


To make the meatballs:

  1. In a large bowl, add the ground turkey, beaten eggs, chopped onion, Parmesan, panko, Lawry's, and pepper and mix well. I used a spatula but it may be faster to use your hands.
  2. Pour approximately half of the sauce into the bottom of the slow cooker pot.
  3. Use your hands to scoop the meat mixture into golf ball size balls. Slightly flatten with the palms of your hands, tuck in a piece of cheese, then form the meat into a ball. Place into the sauce. Repeat until all the meat is used up - this batch made 17 meatballs for us.
  4. Pour the remaining sauce over the top.
  5. Cover and cook on low for 6 hours or high for 3 hours. Right before you're ready to serve, you can sprinkle on some shredded cheese, replace the cover, and let it melt.

To make the zoodles:

  1. Use a Veggetti (or slicer or spiralizer) to make zucchini "noodles".
  2. Place them into a bowl that's lined with pepper towel. Sprinkle with salt and let sit for about 30 minutes to lose some moisture.
  3. Heat a medium skillet over medium high heat and add some olive oil to the pan. Add in the zoodles and garlic and season with salt & pepper. Saute until tender.


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