Ingredients

The following ingredients have 45 Servings
  • 1 pound 99% lean ground turkey breast
  • 1 pound 94% lean ground turkey
  • 2/3 cup cooked quinoa, (preferably cooked in flavored stock)
  • 3 garlic cloves, (minced or pressed)
  • 1 large egg, (lightly beaten)
  • 2 tablespoons olive oil
  • 2 tablespoons finely grated romano cheese
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large sweet onion, (sliced into thin rounds)
  • 2 (28 ounce) cans crushed tomatoes

Instruction

  • 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!