Easy and flavorful Slow Cooker Mozzarella Stuffed Meatballs are made with ground turkey or beef and stuffed with cheese. Served over zoodles, or your favorite noodle, this is a healthy and delicious recipe made right in your crockpot!
In a large bowl, add the ground turkey, beaten eggs, chopped onion, Parmesan, bread crumbs, seasoned salt, and pepper and mix well using your clean hands or a spatula.
Spray the bottom of a 6 quart slow cooker with non-stick spray and then pour approximately half of the sauce into the bottom.
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.
Pour the remaining sauce over the top.
Cover and cook on LOW for 6 hours or HIGH for 3 hours.
Right before you're ready to serve, sprinkle on some shredded cheese, replace the cover, and let it melt.
To make the zoodles
Use a Veggetti (or slicer or spiralizer) to make zucchini "noodles". 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.
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.
Store leftovers covered in the fridge for up to 3 days.Use a lean beef like sirloin or ground turkey for the best results.