Mini Turkey Crockpot Meatballs (#17)

As I’ve mentioned before, I’m not the biggest fan of meat.  But I am a fan of my $20 Target crockpot!  Most crockpot recipes I’ve found are for soups…or for meat.  However, I couldn’t resist this recipe because 1) MINI something and 2) they had quinoa in them!


2 lbs ground turkey breast

2/3 cup cooked quinoa (preferably cooked in chicken/vegetable stock)

3 garlic cloves, minced

1 large egg, lightly beaten

2 T olive oil

2 T freshly grated romano cheese (I just used Parmesan)

2 tsp dried basil

1 tsp dried oregano

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1 large yellow onion, sliced into thin rounds

2 (28-oz) cans crushed tomatoes (low sodium if available)


In a large bowl, combine turkey, quinoa, egg, olive oil, cheese, herbs, salt and pepper.  Mix thoroughly but quickly so ingredients are just combined, don’t over mix.  Roll into mini balls, slightly smaller than a golfball and place on baking sheet.

Layer sliced onion on bottom of crockpot and cover with 1 can of crushed tomatoes.

Heat large skillet over medium-high heat, add 1/2 T olive oil .  Add meatballs, searing top and bottom until golden (~1 minute per side).  I used kitchen tongs to flip meatballs.  Add meatballs one at a time to crockpot.

Once all meatballs are in the crockpot, top with other can of crushed tomatoes.  Make sure to completely submerge the meatballs.  Cook on low for 6 hours.

Original source here


2 thoughts on “Mini Turkey Crockpot Meatballs (#17)

  1. Pingback: Zucchini Spaghetti (#18) | Baking Through the Year

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