Healthy Crockpot Mini Turkey Quinoa Meatballs
User Reviews
5
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Prep Time
30 mins
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Cook Time
6 hrs
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Servings
40 to 50 mini meatballs
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Course
Main Course
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Cuisine
American
Healthy Crockpot Mini Turkey Quinoa Meatballs
Description
The Healthy Crockpot Mini Turkey Quinoa Meatballs blend lean ground turkey breast and regular ground turkey with cooked quinoa, garlic, herbs like basil and oregano, grated Romano cheese, and spices for flavor and texture. After mixing, the mixture is shaped into mini meatballs slightly smaller than golf balls. They are browned quickly in a hot skillet to develop a golden crust that seals in juices, then layered over sliced onions in the crockpot.
Crushed tomatoes are added to submerge the meatballs, and they slow cook on low heat for six hours. This gentle cooking method melds the flavors while keeping the meatballs tender and moist. The final dish offers a hearty, protein-rich meal with a mild herbaceous tomato sauce.
Browning the meatballs first is key to maintaining structure and flavor. Meatballs can also be prepared ahead and refrigerated or frozen before crockpot cooking for convenience. Serve as is or with sides such as pasta or vegetables.
Ingredients
- 1 pound ground turkey breast 99% lean
- 1 pound ground turkey 94% lean
- 2/3 cup quinoa preferably cooked in flavored stock, cooked
- 3 garlic minced or pressed, cloves
- 1 egg lightly beaten, large
- 2 tablespoons olive oil
- 2 tablespoons Romano cheese finely grated
- 2 teaspoons basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 sweet onion sliced into thin rounds, large
- 2 crushed tomatoes 28 ounce cans
Instructions
- In a large bowl, combine turkey, quinoa, garlic, beaten egg, olive oil, cheese, basil, oregano, salt and pepper. Mix thoroughly but quickly, just so the ingredients are combined – do not overmix! Roll into mini balls – slightly smaller than a golfball, and place on a baking sheet.
- Layer sliced onion on the bottom of the crockpot and add 1 can of crushed tomatoes.
- Heat a large skillet over medium-high heat (mine was actually almost high) and add 1/2 tablespoon olive oil. Add meatballs, searing on the top and bottom until golden, about 1 minute per side. To flip meatballs, gently toss with a spoon. I also shook the pan a few times to roll the meatballs around – if you pan is hot enough this works! Add meatballs one at a time to the crockpot. Repeat with remaining meatballs – it is okay to stack them once they are all finished.
- Once all the meatballs are in the crockpot, add the other can of crushed tomatoes, completely submerging the meatballs. Cook on low for 6 hours. Serve!
Notes
- Browning the meatballs before crockpot cooking seals in juices and prevents the meat from becoming mushy.
- Meatballs can be browned a day ahead and refrigerated or frozen for later slow cooking.
- The recipe uses two types of ground turkey and includes quinoa for added texture and nutrition.
User Reviews
Overall Rating
5
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