Mini Turkey Quinoa Meatballs

Directions

1. 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 &ndash, do not overmix! Roll into mini balls &ndash, slightly smaller than a golf ball, and place on a baking sheet.
2. Layer sliced onion on the bottom of the crockpot and add 1 can of crushed tomatoes. Alternatively: If you have a slow cooker that sauté,s, add 1 tablespoon of olive oil and the onions. Sauté, for a few minutes until the onions begin to caramelize. Then turn to slow cook and add tomatoes.
3. Heat a large skillet over medium-high heat 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. Add meatballs one at a time to the crockpot. Repeat with remaining meatballs &ndash, it is okay to stack them once they are all finished.
4. 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. Top with cheese for the last hour. Serve!