crockpot quinoa turkey meatballs

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 122.0
  • Total Fat: 5.7 g
  • Cholesterol: 34.7 mg
  • Sodium: 297.7 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 9.3 g

View full nutritional breakdown of crockpot quinoa turkey meatballs calories by ingredient
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Number of Servings: 24



    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
    1 large sweet onion, sliced into thin rounds
    2 (28 ounce) cans crushed tomatoes


In a large bowl, combine turkey, quinoa, beaten egg, olive oil, cheese, basil, oregano, salt and pepper. Mix thoroughly but quickly, just so the ingredients are combined - do not overmix! Roll into mini balls -

Layer sliced onion on the bottom of the crockpot and add 1 can of crushed tomatoes.

Heat a large skillet over medium-high heat (mine was actually almost high) 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. 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: made 24 meatballs a little larger than a golfball

Number of Servings: 24

Recipe submitted by SparkPeople user ROSEAARO.

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