Healthy Crockpot Mini Turkey Quinoa Meatballs

2 lbs extra lean ground turkey
2/3 cup cooked quinoa
3 tsp minced garlic (in water)
1/4 cup egg substitute
2 tablespoons unsweetened applesauce
2 tablespoons finely grated parmesan/romano cheese
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon NO SALT (salt substitute)
1/2 teaspoon pepper
1 large sweet onion, sliced into thin rounds
2 (28 ounce) cans crushed tomatoes

It's not calculated into the nutritional info, but you can serve on spaghetti squash.

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.