Mini Turkey Meatballs

Finally meatballs that are hassle free. The last thing I want to do after preparing and rolling meatballs, is have to cook them and flip them one by one. Crock pot to the rescue.

Save this one for game day or when you’re feeding a crowd!

INGREDIENTS:

• 1 lb lean ground turkey

• 1/3 cup cooked quinoa

• 1 tbsp minced garlic

• 1 large egg, lightly beaten

• 1 tbsp olive oil

• 1 tbsp finely grated romano cheese

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/2 large sweet onion, sliced into thin rounds

• 1 (28 ounce) can crushed tomatoes

INSTRUCTIONS:

1. In a large bowl, combine turkey, quinoa, garlic, beaten egg, olive oil, cheese, basil, oregano, salt and pepper.

2. Mix thoroughly but quickly, just so the ingredients are combined – do not overmix!

3. Roll into mini balls – slightly smaller than a golfball, and set aside

4. Slice onions and layer sliced onion on the bottom of the crockpot and add 1/2 can of crushed tomatoes.

5. Add meatballs one at a time to the crockpot. Once all the meatballs are in the crockpot, add the other half of crushed tomatoes, completely submerging the meatballs. Cook on low for 6 hours.

6. Serve with pasta, zucchini noodles or vegetable medley.