Description
These Healthy Crockpot Mini Turkey Quinoa Meatballs are a nutrient-packed, flavorful dish perfect for a comforting meal. Ground turkey mixed with protein-rich quinoa and aromatic herbs forms tender mini meatballs that are lightly seared before slow-cooking in a rich crushed tomato sauce with sweet onions. This recipe yields 40 to 50 bite-sized meatballs, slow-cooked to juicy perfection in the crockpot, making it an easy, hands-off dish ideal for busy days or meal prep.
Ingredients
Scale
Meatball Mixture
- 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
Other Ingredients
- 1 large sweet onion, sliced into thin rounds
- 2 (28 ounce) cans crushed tomatoes
Instructions
- Mix the Meatball Ingredients: In a large bowl, combine the ground turkey breast, lean ground turkey, cooked quinoa, minced garlic, beaten egg, olive oil, Romano cheese, dried basil, dried oregano, onion powder, salt, and pepper. Mix thoroughly but quickly, just until all ingredients are combined, being careful not to overmix to keep meatballs tender.
- Shape the Mini Meatballs: Roll the mixture into mini meatballs, slightly smaller than a golf ball. Place them on a baking sheet to prepare for searing.
- Prepare the Crockpot Base: Layer the sliced sweet onion evenly over the bottom of the crockpot. Pour in one can of crushed tomatoes over the onions to create the flavorful cooking base.
- Sear the Meatballs: Heat a large skillet over medium-high heat and add 1/2 tablespoon olive oil. Working in batches, gently add meatballs to the skillet. Sear each side of the meatballs until golden brown, about 1 minute per side. Use a spoon or gently shake the pan to turn meatballs without breaking them.
- Transfer Meatballs to Crockpot: As meatballs are seared, add them one at a time to the crockpot, layering or stacking as needed once all are cooked.
- Add Remaining Tomatoes and Cook: Once all meatballs are in the crockpot, pour the remaining can of crushed tomatoes over them, ensuring they are completely submerged. Cover and cook on low heat for 6 hours until the meatballs are thoroughly cooked and tender.
- Serve: Once cooking time is complete, serve the meatballs hot with the delicious tomato sauce and onions.
Notes
- Do not overmix the meatball mixture to avoid tough meatballs.
- Searing the meatballs before slow cooking adds flavor and helps them hold shape.
- Cooked quinoa boosts protein and adds a nice texture to the meatballs.
- You can prepare meatballs a day ahead and keep refrigerated before cooking.
- For extra flavor, consider adding fresh herbs like parsley before serving.
Nutrition
- Serving Size: 5 mini meatballs
- Calories: 150
- Sugar: 5g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
