Slow-Cooker Meal

Chicken Meatballs With Zucchini Noodles

Serving as a stand-in for pasta, vegetable noodles do a tasty job. (Progressive Farmer image by Rachel Johnson)

Serves: 4 | Time: 2 hours, 30 minutes

â…“ cup Italian bread crumbs

¼ cup whole milk

½ cup grated Parmesan cheese

1 large egg, beaten

1 pound ground chicken

1 teaspoon dried oregano

2 teaspoons kosher salt

½ teaspoon freshly cracked black pepper

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can tomato sauce

3 whole garlic cloves, peeled and smashed

2 large zucchini

2 teaspoons olive oil

1. In a large bowl combine bread crumbs, milk, cheese and egg. Add chicken, oregano, 1 teaspoon of salt and the cracked pepper. Mix gently with a large spoon (or your hands) until meat mixture just comes together.

2. Using a cookie scoop or a large tablespoon, scoop 2-ounces of meat mixture, rolling gently to create meatballs. Place on a baking sheet as you go.

3. In a large slow cooker, stir together crushed tomatoes, tomato sauce, garlic and remaining salt. Add meatballs in a single layer; cook on high 2 hours or until internal temperature of meatballs reaches 170°F.

4. To make zucchini noodles using a vegetable peeler, shave strips of raw zucchini lengthwise, piling “noodles” into a bowl. If you have a spiralizing tool, use whichever shape/size you prefer. Heat olive oil over medium-high heat; sauté noodles 30 seconds or until just slightly softened. Remove from pan (do not overcook).

5. Top zucchini noodles with meatballs and sauce. Garnish with Parmesan cheese, if desired.