Healthy Crockpot Mini Turkey Quinoa Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 lbs extra lean ground turkey2/3 cup cooked quinoa3 tsp minced garlic (in water)1/4 cup egg substitute2 tablespoons unsweetened applesauce2 tablespoons finely grated parmesan/romano cheese2 teaspoons dried basil1 teaspoon dried oregano1/2 teaspoon onion powder1/2 teaspoon NO SALT (salt substitute)1/2 teaspoon pepper1 large sweet onion, sliced into thin rounds2 (28 ounce) cans crushed tomatoes
In a large bowl, combine turkey, quinoa, egg substitute, applesauce, cheese, basil, oregano, no salt and pepper. Mix thoroughly but quickly, just so the ingredients are combined - do not overmix. Roll into mini balls - slightly smaller than a golfball, and place on a baking sheet.
Layer sliced onion on the bottom of the crockpot and add 1 can of crushed tomatoes.
Spray a large skillet with pam olive oil and heat over medium-high heat (mine was actually almost high). Add meatballs, searing on the top and bottom until golden, about 1 minute per side. To flip meatballs, gently toss with a spoon. I also shook the pan a few times to roll the meatballs around - if you pan is hot enough this works. Add meatballs one at a time to the crockpot. Repeat with remaining meatballs - 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. Serve!
Serving Size: 9 (5 meatballs per serving)
Number of Servings: 9
Recipe submitted by SparkPeople user 3SWEETDREAMS.
Layer sliced onion on the bottom of the crockpot and add 1 can of crushed tomatoes.
Spray a large skillet with pam olive oil and heat over medium-high heat (mine was actually almost high). Add meatballs, searing on the top and bottom until golden, about 1 minute per side. To flip meatballs, gently toss with a spoon. I also shook the pan a few times to roll the meatballs around - if you pan is hot enough this works. Add meatballs one at a time to the crockpot. Repeat with remaining meatballs - 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. Serve!
Serving Size: 9 (5 meatballs per serving)
Number of Servings: 9
Recipe submitted by SparkPeople user 3SWEETDREAMS.
Nutritional Info Amount Per Serving
- Calories: 200.0
- Total Fat: 2.5 g
- Cholesterol: 41.4 mg
- Sodium: 345.3 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 4.4 g
- Protein: 28.0 g
Member Reviews