Mini Turkey Quinoa Meatballs
Mini Turkey Quinoa Meatballs
Meat and Poultry
Ingredients
- 1 pound 99% lean ground turkey breast
- 2/3 cup cooked quinoa, preferably cooked in flavored stock
- 3 garlic cloves, minced or pressed
- 1 large egg, lightly beaten
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 2 tablespoons finely grated romano cheese
- 1 1/2 tablespoons Fustini's Tuscan Spice blend
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large sweet onion, sliced into thin rounds
- 2 (15 ounce) cans of crushed tomatoes or fire-roasted diced tomatoes
- 1 cup shredded parmesan cheese
Directions
- 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.
- 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.
- 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.
- 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!
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