Herbed Turkey Meatballs with Zucchini, Ricotta and Pesto Crockpot Recipe

[CrockPotMom]

Slow Cooker Ingredients

For meatballs:

• 1 pound ground turkey
• 1 tablespoon olive oil
• 2 tablespoons mayonnaise
• 1/2 teaspoon garlic power
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Other ingredients:

• 1 zucchini squash
• 1 yellow squash
• 2 tablespoons olive oil
• 1/2 teaspoon Italian seasoning
• Ricotta cheese (optional)
• Jarred pesto sauce (optional)

Crockpot Recipe Instructions:

1. Mix all meatball ingredients in mixing bowl until combined
2. Form into rounds the size of golf balls and place in crock (makes about 8)
3. Cover and cook on high for 4 hours or low for 6-8
4. Spiralize, julienne, or slice zucchini and yellow squash
5. Saute for 3-8 minutes with olive oil and Italian seasoning until softened
6. Serve squash with meatballs and a dollop of ricotta and pesto if desired

Source: CrockpotGourmet