1small slicewheat breadtorn into small pieces or apx 1/3 c. bread crumbs/oatmeal for G.F. (I’ve also just omitted this, but the meatball doesn’t hold together quite as well)
1/2 c.shredded zucchini(can use more, I typically just grab a small one or frozen chopped spinach can also be used, but kids notice this more)
In a large bowl, combine the egg, milk, bread, zucchini, salt, garlic powder, and pepper.
Crumble turkey over mixture and mix well. Shape into desired size balls and place on a foil lined baking tray that has been greased (I find the easiest way to do this is to use a cookie or ice cream scoop).
Bake at 425 for 10 – 20 minutes depending on size, the goal is to have them browned and fat drained, not necessarily cooked through as they will finish cooking in the sauce.
In a crock pot place apx ½ sauces, gently nestle meatballs into sauce and top with remaining sauce. Cook on low anywhere from 4-6 hours. Can also be done on stove top, just simmer for about 30 minutes, or until cooked through.
Serve with pasta of choice, or toasted whole grain rolls as a meatball sub. Sprinkle with parmesan cheese.