In a large bowl, add the ground turkey, beaten eggs, chopped onion, Parmesan, panko, Lawry's, and pepper and mix well. Use a spatula or your hands to mix together.
Pour approximately half of the sauce into the bottom of the slow cooker pot.
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.