Description

These Healthy Crockpot Mini Turkey Quinoa Meatballs are a flavorful, lean, and nutritious option perfect for meal prep or family dinners. Made with a blend of lean ground turkey, protein-packed quinoa, and aromatic herbs, they are seared for a golden crust before slow cooking in a rich crushed tomato sauce. The slow cooking ensures tender, juicy meatballs infused with the savory flavor of slow-simmered onions and tomatoes.

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

Crockpot Base

1 large sweet onion, sliced into thin rounds
2 (28 ounce) cans crushed tomatoes
1/2 tablespoon olive oil (for searing)

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Instructions

Prepare the Meatball Mixture: In a large bowl, combine both ground turkey varieties, cooked quinoa, minced garlic, beaten egg, olive oil, romano cheese, dried basil, dried oregano, onion powder, salt, and pepper. Mix everything thoroughly but gently and quickly to just combine the ingredients without overmixing, ensuring tender meatballs.
Form Mini Meatballs: Roll the mixture into mini balls that are slightly smaller than golf balls. Place them on a baking sheet to prepare for searing.
Layer Crockpot Base: Add the thinly sliced onion rounds to the bottom of your crockpot. Pour in one can of crushed tomatoes over the onion layer to create the flavorful base.
Sear the Meatballs: Heat a large skillet on medium-high heat and add 1/2 tablespoon of olive oil. Working in batches, add the meatballs and sear them on the top and bottom until golden brown, about 1 minute per side. Use a spoon to gently toss or shake the pan to ensure even browning without breaking the meatballs.
Transfer Meatballs to Crockpot: As you sear each batch, add the meatballs into the crockpot on top of the tomato and onion base. It’s okay to stack the meatballs slightly once all are added.
Add Remaining Tomatoes and Cook: Pour the second can of crushed tomatoes over the meatballs, completely submerging them in the sauce. Cover the crockpot and cook on low heat for 6 hours to allow flavors to meld and meatballs to become tender.
Serve: Once cooked, serve the mini turkey quinoa meatballs hot with your choice of sides, such as pasta, rice, or a fresh salad.

Notes

Do not overmix the meatball mixture to keep the texture light and tender.
Searing the meatballs before slow cooking adds a delicious golden crust and deeper flavor.
Quinoa adds protein and a subtle nuttiness while keeping the meatballs moist.
The slow cooking process ensures juicy meatballs infused with the rich tomato and onion sauce.
These meatballs freeze well—store in airtight containers for up to 3 months.
Adjust seasoning to taste before shaping meatballs if desired.

Nutrition

Serving Size: 4 mini meatballs
Calories: 110
Sugar: 3g
Sodium: 280mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 12g
Cholesterol: 45mg